Name: Open Lasagne of Mushrooms & Olives Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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

Instructions

Step 1: To make the dressing, gently heat the balsamic vinegar, extra-virgin olive oil, dried red chilli, and 1 tablespoon of water together in a small pan. Once warm, add the green olives and chopped herbs, then remove from heat and set aside to infuse.

Step 2: Bring a large pot of water to a boil. Add the lasagne sheets and a pinch of salt if desired, then simmer for 3 minutes until just tender. Drain and set aside.

Step 3: Meanwhile, heat the sunflower oil in a large frying pan until very hot. Add the flat cap mushrooms and fry for 1 minute until they start to brown.

Step 4: Add the mixed wild mushrooms to the pan and cook for another 2 to 3 minutes until they soften and color. Season with salt and pepper if you like, then remove from heat.

Step 5: To assemble, place one lasagne sheet on the base of each of four large plates. Scatter the mushroom mixture evenly over the sheets, then top each with a second lasagne sheet.

Step 6: Spoon the olive and herb dressing generously over the top of each portion, sprinkle with freshly grated parmesan, and serve immediately.

Tips & Variations

Swap the flat cap and wild mushrooms for your favorite mushrooms like shiitake or cremini for different textures and flavors.

For a spicier kick, increase the amount of dried red chilli or add a pinch of red pepper flakes to the dressing.

You can substitute parsley and oregano with fresh basil or thyme based on what you have on hand.

For a vegan version, omit the parmesan or replace it with a plant-based cheese alternative.

Serve with a crisp green salad or a side of roasted vegetables for a complete meal.

FAQs

Can I use dried lasagne sheets instead of fresh?

Dried lasagne sheets will work, but they require longer cooking time in boiling water—usually around 8 to 10 minutes—to become tender before assembling.

What can I do if I don’t like olives?

If you’re not a fan of olives, you can omit them or substitute with sun-dried tomatoes or capers for similar tangy, salty flavors that complement the mushrooms.