Name: Mascarpone and mushroom lasagne recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 6
Cuisine: Italian
Ingredients: 4 teaspoons olive oil; 250g (8oz) chestnut mushrooms, sliced; 1 onion, peeled and chopped; 2 cloves garlic, peeled and crushed; 500g (1lb) frozen spinach; Salt and freshly ground black pepper; 500g (1lb) mascarpone (2 tubs); 1/4 teaspoon ground nutmeg; 200g (7oz) fresh egg lasagne sheets; 290g jar of red peppers, drained and sliced; 60g (2oz) pecorino cheese, grated

By GoodtoKnow

published 28 January 2011

in Recipes

Lasagne can be just as tasty without meat. Substitute mince for a delicious combination of mushroom and mascarpone for a dinner time treat

Ingredients

4 teaspoons olive oil
250g (8oz) chestnut mushrooms, sliced
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
500g (1lb) frozen spinach
Salt and freshly ground black pepper
500g (1lb) mascarpone (2 tubs)
1/4 teaspoon ground nutmeg
200g (7oz) fresh egg lasagne sheets
290g jar of red peppers, drained and sliced
60g (2oz) pecorino cheese, grated

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Method

Set the oven to Gas Mark 6 or 200°C. Heat 2 teaspoons oil in a frying pan and gently fry the mushrooms for a few minutes, to brown them. Tip them into a 2 pint ovenproof dish.
Wipe out the pan, heat the rest of the oil, add the onion and cook for a few minutes, to soften it, then add the garlic and spinach. Cook for a few minutes more until the spinach is defrosted. Season.
Mix together the mascarpone, some seasoning and the nutmeg.
Arrange a layer of lasagne over the mushrooms, then add the peppers. Spread another layer of lasagne on top. Spoon over the spinach and finish with the final layer of lasagne.
Spread the mascarpone over the top and sprinkle with the pecorino. Bake for 30 minutes.

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