While I’ll never claim this soup is entirely my own devising (after all I’m using prepared and pre-packed stock) there’s some work involved in making it. I was driven to trying it by the amazing soups served up in Bray’s (and many would argue the East Coast’s) finest Italian restaurant Campo de’ Fiore (forgive their website which looks like something out of the 1990s). In any case, here is a gallery of my efforts!
PS: I do wonder how people cook neatly and cleanly, I’ve never mastered the art!
I’ve always thought that mushrooms, when done well, take on some of the qualities of meat.
This recipe is an excellent example of that and the result is an exceptionally tasty vegetarian lasagna that will be enjoyable for a mixed party without the need to worry about keeping utensils separate and plates clear of meat.
Check out the updated image gallery for this recipe here!
Recipe: Vegetarian Lasagna ~ Mushroom Edition
Summary: A satisfying lasagna that will please meat eaters and vegetarians alike
- 1 Medium Onion
- 2 Garlic Cloves
- 200gr Frozen Spinach
- 450gr Portebello Mushrooms
- 1 Tin chopped tomatoes
- Dried Basil
- Dried Oregeno
- Salt & Pepper To Taste
- 200gr Parmasen Cheese
- Grated nutmeg
- 250ml Crème Fraiche
- 1 Pack of Pasta Sheets
Preheat The Oven To 200C
- Cut the onion into small cubes, crush the garlic cloves and cook them together with a little butter or oil under a medium heat in a frying pan until they are translucent, once cooked place to the side
- Cook the frozen spinach and once cooked, add to the onion and garlic.
- Wash, DRY and slice the Portebello Mushrooms then cook them on a dry griddle or in a pan
- Mix all your cooked ingredients in a pan and add the tin of Tomatoes, the Oregano, Basil, salt and pepper to taste
- Cook for 5-10 minutes until the mix is throughly heated and some of the moisture has evaporated, then remove from the heat
- Line the base of medium rectangular oven-proof dish with pasta sheets. Spread a layer of the mix on the pasta sheets.
- Top the mix with a thin layer of creme fraiche before adding a second layer of pasta sheets
- Repeat this process until you run out of mix
- Add a last layer of Pasta sheets and top this with creme fraiche and Parmesan cheese. Grate a little nutmeg over the top and put in the oven for 30 minutes.
You could use more Crème Fraiche and more Parmesan but we were looking to keep the fat count low-ish.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Italian
Microformatting by hRecipe.