An unusual combination – but an elegant way to serve a simply cooked dish
Nutrition per serving
Share this recipe
8 sheets fresh lasagne
2 tbsp sunflower oil
200g flat cap mushrooms, thickly sliced
200g mixed wild mushrooms, trimmed
50g freshly grated parmesan
2 tbsp balsamic vinegar
100ml extra-virgin olive oil
1 dried red chilli, finely chopped
2 handfuls green olives, stoned and halved
1 handful parsley leaves, roughly chopped
6 sprigs fresh oregano or marjoram, leaves picked and roughly chopped
To make the dressing, gently heat the balsamic vinegar, olive oil and chilli together with 1 tbsp of water. Once warm, add the olives and the herbs, remove from the heat and set aside.
Bring a large pot of water to the boil, add the lasagne sheets and salt if you wish, then simmer for 3 mins. Meanwhile, heat the sunflower oil in a large frying pan until very hot. Add the flat cap mushrooms and fry for 1 min until they start to colour. Add mixed mushrooms and fry for 2-3 mins more. Season if you want to and set aside.
Drain the lasagne sheets and put one on the base of each of four large plates. Scatter the mushroom mixture over and put a second sheet on top. Spoon over the dressing, sprinkle over the parmesan and serve immediately.