Wild Mushroom Lasagne

I haven’t posted for a bit due to work commitments and other stuff, so thought I’d start by adding another recipe to my blog…

So today’s recipe is a Wild Mushroom Lasagne. Unfortunately I cheated on the sauce and bought Dolmio’s, but that’s only because I find it takes less time to use a pre-made sauce!

Pics below of the ingredients inside, and the finished product!



So here we go…


100g Chestnut Mushrooms
200g Supersweet Mixed Peppers (I used Chiquino Peppers)
150g Exotic Mushrooms (I used a mix of Oyster, Shitake and Porchino for the colours)
500g Jar of Dolmio Light “White” Sauce for Lasagne
500g Jar of Dolmio Light “Red” Sauce for Lasagne
50g Mature Cheddar Cheese
1x Pack of Lasagne Sheets
[you will also need a large rectangular oven dish to bake it in – I use an Ikea glass dish, as it’s easier to see the food cooking inside!)

Optional – 1X 36g Schwartz Lasagne Mix
Paprika to decorate

This recipe should make about 6 decent-sized servings.


– Pre-heat the oven to about 180*C (fan-assisted)
– Chop up all of the mushrooms into thin slices, and place into a deep frying pan with about ½ cm of water in the pan
– Put a lid on the pan and leave on medium heat, stirring carefully and occasionally until softened. add a little more water if the mushrooms begin to fry – boiling them retains the “softer” texture and flavour
– Whilst the mushrooms are cooking, first grate the cheese and put to one side, then empty the jar of red sauce into a large mixing bowl, and if you’re using it, add the sachet of lasagne seasoning and mix together
– Once the mushrooms are cooked, drain off any remaining liquid (you could pour this into the empty red sauce jar to get out any remaining sauce!), and mix in with the sauce mixture
– Pour a 1/3 of the mixture into the bottom of your oven-dish, and spread out with the back of your spoon until flat and even
– Gently lay your lasagne sheets across the top of the mixture, breaking to side if required. if you are breaking them to fit, try to only break them in one direction, so that you once cooked, you can cut along the lines evenly and it won’t fall apart!
– Once your layer of sheets are down, pour about a ½-1 cm layer of white sauce over the top and spread evenly
– Repeat the last three steps again, you should now have used all of your mushroom mixture, so on the third and final layer, rather than putting mushrooms on top of your white sauce, sprinkle the grated cheese all over
– If you like, you can sprinkle a dusting of paprika over the top for flavour and decoration
– Place in the middle of the oven for approximately 30-40minutes, until the cheese is a light golden brown. You can check if its cooked through by placing a knife through the middle, and if you meet no resistance from the pasta sheets, then it’s cooked
– Once cooked, remove from oven, and serve immediately
– Once completely cooled, this dish can also be frozen. I usually make a large tray of it, and cut it up once cooled and freeze for another time!Obviously you can swap and change the ingredients to suit what you like, but this is a good vegetable alternative dish if you fancy a change!


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