This mushroom bianco lasagne recipe is a great meat-free option, and definitely one to add to the list. With loads of flavour and mushroom mince, this dish is sure to impress.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 mins or until onion softens. Add mushroom mince and cook, stirring, for 6 mins or until any excess liquid evaporates. Stir in the stock and mascarpone. Bring to a simmer and cook for 2 mins or until the sauce thickens slightly. Add rosemary. Season. Transfer to a heatproof bowl.
Step 2
Heat the remaining oil in the pan over medium-high heat. Add the sliced mushroom and cook, stirring occasionally, for 6 mins or until golden. Season.
Step 3
Place 2 lasagne sheets in the base of a lightly greased 10-cup (2.5L) roasting pan, trimming to fit. Spread one-third of the mushroom mince mixture over the lasagne sheets. Sprinkle with one-third of the ricotta, one-third of the cheddar and one-third of the sliced mushroom. Continue layering with the remaining lasagne sheets, mushroom mince mixture, ricotta, cheddar and sliced mushroom, finishing with the sliced mushroom.
Step 4
Place the lasagne on a large baking tray. Bake for 35 mins or until golden brown and cooked through. Set aside for 5 mins to cool slightly before serving.
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