How To Make Wild Garlic & Mushroom Lasagne
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 9 lasagne sheets
- 300g wild garlic leaves
- 300g mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 400g canned tomatoes
- 250g ricotta cheese
- 200g mozzarella cheese, grated
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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In a large pot of salted boiling water, cook the lasagne sheets according to the package instructions. Drain and set aside.
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In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the mushrooms and cook until they release their moisture and start to brown.
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Stir in the canned tomatoes and simmer for 10 minutes. Season with salt and pepper.
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In a separate bowl, mix the ricotta cheese with half of the Parmesan cheese.
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To assemble the lasagne, spread a thin layer of the tomato sauce on the bottom of a baking dish. Top with a layer of lasagne sheets.
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Spread a layer of the ricotta mixture, followed by a layer of wild garlic leaves.
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Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and sprinkle with the remaining Parmesan and mozzarella cheese.
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Bake in the preheated oven for 30 minutes, or until the cheese is melted and golden.
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Serve hot and enjoy!
Nutrition
- Calories : 525kcal
- Total Fat : 28g
- Saturated Fat : 13g
- Cholesterol : 76mg
- Sodium : 842mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 27g
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