Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
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[Free form mushroom lasagna with basil mascarpone]
I’m not very happy with this photo. But if I don’t post it you’ll never get to try this recipe, and that would be a crime!
I really like the haphazard presentation of this dish; the deliberately messy layers. It’s much lighter than the regular mince meat version and although I adore bechamel sauce I think mascarpone is a fabulous creamy substitute. Plus, this version takes less than half the time!
I didn’t have any Parmesan on hand but a few shavings on top would be lovely. I served it with a simple roma tomato, avocado and cucumber salad dressed with olive oil, lime juice and white pepper. It doesn’t really need much else – except a few hungry guests and maybe a glass of wine.
Happy cooking, Christie
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Free form mushroom lasagna with basil mascarpone
serves 2 (easily doubled or more)
4 large field mushrooms
2 tablespoons balsamic vinegar
1 small bunch basil, leaves picked
Large pinch sea salt
2 tablespoons olive oil
125g mascarpone
1 lime, juiced
4 lasagna sheets, fresh or dried (I used dried wholemeal)
Olive oil and Parmesan cheese to serve
1. Preheat oven to 200C. Place the mushrooms on a large baking tray. Sprinkle over the balsamic vinegar and season generously with salt and pepper. Bake for 20 minutes until very tender.
2. Meanwhile, using a mortar and pestle pound the basil and salt to a rough paste. Remove to a medium sized bowl and add the olive oil, mascarpone, lime juice and two tablespoons of boiling water (from the kettle is fine). Stir to combine and set aside.
3. Boil the lasagna sheets according to packet directions until al dente. Fresh lasagna will only need a few minutes, dried a bit longer.
4. Arrange the ingredients on serving plates. Start with a lasagna sheet, then a dollop of mascarpone and top with a mushroom. Repeat.
5. Drizzle with olive oil and top with Parmesan shavings and serve.
LOVE VEGETARIAN DISHES? Try one of these:
Roasted baby eggplants with mustard vinaigrette
Organic roasted beetroot with vegan coriander pesto
Stir fried chilli potato
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20Comments
I could eat pasta forever Christie. This is really superb…I actually love the messiness of it all. That mascarpone sauce on top looks absolutely perfect!
I really like the idea of a “free-form” lasagna. My sister used to pester me for a vegetarian lasagna – I suspect she’d really like this one.
I really like this. I am into mushrooms lately and have some extra mascarpone cheese in the refrigerator not to mention a few leftover lasagna noodles. Sounds like dinner!
I never thought of a free form lasagna. That’s brilliant, I must try it.
This is beautiful! Man, if my “bad” pictures came out this good I’d be thrilled! I love the rustic look of it and the whole idea of a deconstructed lasagna!
Field mushrooms…now there’s an ingredient that’s new to me. I wonder if I could get ahold of those here? I love anything with mushrooms, and I love this fun lasagna recipe.
your bad picture is at least 10x better than the best picture i’ve ever taken in my life.
also i need this lasagna. you had me at mascarpone.
Those mushrooms look yummy! And the mascarpone sounds delish..
Wow. I think the photo is great and I love your free form lasagna.
Peter – Pasta forever? You’ll need to do a lot of running to burn off those carbs!
Fearless – Make it for her!
Lisa – I hope you made it for dinner.
Noble Pig – I bet you’ll make it look fab! Salad on the side please
Michelle – Thanks, I’m flattered.
Sophie – What? Try some field mushrooms asap – they’re delicious!
Michelle TNS – Hmmm, I don’t know if that’s true, but thanks. Mascarpone is delish!
Laurie – Thanks!
Syrie – Thanks – I love your blog! Your photos are fabulous.
What are you talking about??
The photo is stunning!
I love the lightness of this dish – you pretty much got most of my favourite flavours here.
I do something like this when I don’t feel like opening recipe books. Basically see what’s in the ref and put it on lasagne. Will have to try that mascarpone sauce.
Dee – *blush* – They’re my favourite flavours too!
Jude – That was the idea here. I felt like these flavours and just went for it!
Hey, I love the photo! Freeform lasagne sounds like such a great idea…and the combination of ingredients sounds heavenly
Laura – Thank you! It was really yummy!
You should enter this in Presto Pasta Nights.
The photo is okay. Lighting is right but arrangement…it’s hard to make brown look good on brown.
I love the idea of using the mascarpone on there, it’s brilliant – especially with the basil flavour. I must make freeform lasagne and soon!
Nate – You’re right, but the flavours were worth it!
Helen – Looking forward to seeing your version
Im not a vegetarian, but that vegetarian lasagna really looks great
Christie, this must taste divine and the marscarpone – I’m sold. Love it.