Recipe of Homemade Mushroom Lasagne

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The ingredients needed to make Mushroom Lasagne:

1. Make ready 1 kg mushrooms (I used chestnut, portobello and white)
2. Take 2 brown onions
3. Prepare 10 cloves garlic (yes, really!)
4. Take 2 tbsp olive oil
5. Take 1 pinch oregano
6. Prepare 1 tsp salt
7. Make ready 2 tsp ground black pepper
8. Get 250 g mascapone
9. Get 2 tbsp milk
10. Make ready 1 large handful grated cheese
11. Make ready 1 small handful grated Parmesan
12. Get Basil (optional garnish)

Steps to make Mushroom Lasagne:

1. Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently)
2. Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften.
3. Meanwhile, slice the mushrooms.
4. Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper.
5. Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!
6. Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each.
7. Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed.
8. Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan.
9. Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!

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