Open mushroom and chestnut lasagne

Serve up this veggie lasagne with a difference. Creamy and delicious, this dish is the perfect mid-week meal on a cool autumn evening.

Ingredients

  • 25g butter
  • 300g mixed mushrooms, sliced
  • 1 tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 50g cooked chestnuts, roughly chopped
  • 2 tbsp white wine
  • 2 tbsp Madeira
  • 15ml double cream
  • 4 stems fresh thyme, leaves picked, plus extra to serve
  • 150ml stock, made from a stock cube
  • ½ lemon
  • 9 sheets fresh lasagne pasta, cut in half

Method

  1. Melt the butter over a high heat. Add the mushrooms and cook for 3 minutes until slightly softened. Set aside.
  2. Add the oil to the pan and cook the onion, covered, for 5 minutes until translucent. Add the garlic and chestnuts and cook for 1 minute then add the fried mushrooms, wine and Madeira, scraping bits off the bottom of the pan.
  3. Stir in the double cream, thyme and stock and reduce to a coating consistency. Cook for 2 minutes then finish with the lemon juice and season to taste.
  4. Meanwhile, cook the pasta in boiling water for 2 minutes, or until soft.
  5. To assemble each portion, place one lasagne sheet on a plate and spoon over 2 tbsp of the mushroom mixture. Repeat, then finish with a third lasagne sheet and 1 tbsp of the mushroom sauce. Garnish with thyme.
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6 Serves 6 people
15 Preparation time of 15 mins
15 Cooking time 15 mins
305
Calories
15%
4g
Sugar
4.4%
13.7g
Fat
20%
6.3g
Saturate
32%
0.4g
Salt
7%
of your Guideline Daily Amount (GDA)

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