Name: Open lasagne of mushrooms & olives
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 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

Home
Recipes
Open lasagne of mushrooms & olives

Open lasagne of mushrooms & olives

Good Food team

Save recipe

Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

An unusual combination - but an elegant way to serve a simply cooked dish

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

8 sheets fresh lasagne
2 tbsp sunflower oil
200g flat cap mushrooms

thickly sliced
200g mixed wild mushrooms

trimmed
50g freshly grated parmesan

For the dressing

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal411
fat31g
saturates6g
carbs24g
sugars0g
fibre2.5g
protein10g
salt1g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now