My four-year-old daughter is obsessed with lasagne – I can’t make it often enough. The rest of the family like it too, but they’ve now tired of the beef variety. So it was an absolute triumph last weekend when I presented them with this Lasagne with Slow Roasted Mushrooms and Goat’s Cheese https://bit.ly/1JDwS8l. Make it, your family will love it!
Lasagne with Slow Roasted Mushrooms and Goat’s Cheese
Slow roasted mushroom ingredients
500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
juice of ½ a lemon
zest of 1 lemon
salt & pepper to taste
2 tbsp butter
1 large onion, roughly diced
2 cloves garlic, crushed
150g ricotta cheese
100g soft goat’s cheese
½ cup cream
1 large egg
4 fresh lasagne sheets
1 batch slow roasted mushrooms
1 Preheat the oven to 160°C, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non-stick baking paper, then roast for 30-40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10-15 minutes, then remove from the oven and cool.
2 Melt the butter in a non-stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat’s cheese, cream and egg till the mixture is well incorporated.
3 Line a non-stick loaf tin with the first lasagne sheet, then layer with ¼ of the cheese mixture and add ¼ of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 180°C for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.
4 Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.