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
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
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