Artichoke, Truffle & Mushroom Lasagne
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1.4 oz dried mixed mushrooms
- 1 tablespoon olive oil
- 2 packs chestnut mushrooms
- 1 tablespoon thyme leaves
- 4 cloves garlic
- 1 tablespoon brown rice miso paste
- 9 lasagne sheets
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Place the dried mushrooms in a bowl and pour over 175ml / 6 fl oz boiling water; leave to soak for about 6 minutes, until needed.
Step 2
Place the oil in a large frying pan over high heat. Once hot, add the chestnut mushrooms and fry for 5 minutes until softened and the water released has evaporated. Add the thyme leaves and garlic; fry for 30 seconds until fragrant.
Step 3
Drain the liquid from the soaked mushrooms into the frying pan. Roughly chop the soaked mushrooms and add them to the pan along with the miso paste. Stir everything together over medium–high heat until the mushrooms are coated in a sticky miso glaze.
Step 4
Meanwhile, make the artichoke cream by placing all of the ingredients into a blender; blitz until smooth and season to taste.
Step 5
In an ovenproof dish (26 x 18 x 5cm / 10 x 7 x 2″), assemble the lasagne by layering ¼ of the artichoke cream on the bottom of the dish, followed by ⅓ of the mushroom mixture and a layer of lasagne sheets. Top with another ¼ of the artichoke cream, ⅓ of the mushroom mixture and a layer of lasagne sheets. Repeat the process again to create a 3rd layer (of artichoke cream, mushroom mixture and lasagne sheets), finishing with a final layer of artichoke cream.
Step 6
Drizzle over a little truffle oil and sprinkle salt and pepper. Bake for 30–35 minutes until bubbling and golden.
Step 7
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