Yotam Ottolenghi’s spicy mushroom lasagne
6 servings
Prep: 20 mins,
Cooking: 1 hr
The ragù can be made ahead and refrigerated, ready to be served with pasta or polenta.
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Ingredients (19)
750 g | chestnut mushrooms — halved |
500 g | oyster mushrooms |
135 ml | olive oil — plus extra for drizzling |
60 g | porcini mushrooms — dried |
30 g | dried wild mushrooms |
2 | dried red chillies |
500 ml | vegetable stock — heated |
1 | onion — peeled and quartered |
5 | garlic cloves — roughly chopped |
1 | carrot — peeled and quartered |
2-3 | plum tomatoes — quartered |
75 g | tomato paste |
130 ml | double cream |
60 g | pecorino romano cheese — finely grated |
60 g | parmesan cheese — finely grated |
5 g | basil leaves — finely chopped |
10 g | parsley leaves — finely chopped, plus extra to serve |
250 g | dried lasagne sheets |
salt and black pepper |
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