Description
A vibrant and rustic open lasagne featuring a medley of mushrooms and green olives, dressed with a fragrant balsamic, olive oil, and chili dressing, layered between fresh lasagne sheets and topped with freshly grated Parmesan. This dish offers a delightful combination of earthy mushrooms and tangy olives, perfect for a quick yet elegant meal.
Ingredients
Scale
Lasagne and Mushrooms
- 8 sheets fresh lasagne
- 2 tbsp sunflower oil
- 200g flat cap mushrooms, thickly sliced
- 200g mixed wild mushrooms, trimmed
- 50g freshly grated parmesan
Dressing and Herb Mixture
- 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
- Prepare the dressing: Gently heat the balsamic vinegar, extra-virgin olive oil, and finely chopped dried red chilli together in a small saucepan along with 1 tablespoon of water. Once the mixture is warm and aromatic, add the halved green olives and the roughly chopped parsley and oregano or marjoram leaves. Remove the pan from heat and set the dressing aside to infuse.
- Cook the lasagne sheets: Bring a large pot of water to a rolling boil. Optionally, add a pinch of salt for seasoning. Add the fresh lasagne sheets to the boiling water and simmer gently for about 3 minutes until just tender. Drain the sheets carefully to prevent tearing and set aside.
- Cook the mushrooms: While the pasta is cooking, heat 2 tablespoons of sunflower oil in a large frying pan over high heat until it is very hot. Add the thickly sliced flat cap mushrooms and fry for 1 minute until they begin to color and release their juices. Add the trimmed mixed wild mushrooms and continue frying for an additional 2 to 3 minutes until the mushrooms are cooked through and slightly golden. Season with salt and pepper if desired and remove from heat.
- Assemble the open lasagne: Place one sheet of the cooked lasagne on the base of each of four large serving plates. Scatter the warm mushroom mixture evenly over each sheet. Place a second lasagne sheet on top of the mushrooms. Spoon over the prepared olive and herb dressing generously over the top layer. Finally, sprinkle freshly grated Parmesan cheese over each lasagne stack.
- Serve immediately: Serve the open lasagne warm to fully enjoy the combination of textures and flavors—earthy mushrooms, tangy olives with a hint of chili heat, and the creamy parmesan finish.
Notes
- Use fresh lasagne sheets for a tender texture; dried sheets will require longer boiling.
- Adjust the amount of chili to your preferred spice level or omit if sensitive to heat.
- This dish is best served immediately to enjoy the crispness of the pasta and the freshness of the dressing.
- You can substitute some of the mushrooms with other varieties like shiitake or cremini for different flavor profiles.
- For a vegetarian option, ensure the Parmesan is made without animal rennet, or substitute with a vegetarian cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: open lasagne, mushroom lasagne, olive dressing, Italian vegetarian recipe, fresh pasta, mushroom recipe
