×
One Pan Cheat’s Mushroom Lasagne | DonalSkehan.com
  • vegetarian

One Pan Cheat’s Mushroom Lasagne

November 22

For a speedy vegetarian friendly lasagne try this. Garlic mushrooms in a rich creamy sauce baked until crisp with cheese and fresh pasta all in the one pan is exactly the type of comfort I want to sit down to on a cold winter evening.

  • serves Serves 4
  • time 45mins

Method

  1. 1. Heat the grill to a medium high heat.
  2. 2. In a large ovenproof saute pan, heat half the olive oil and half the butter over a medium high heat and fry the mushrooms for 5 minutes until they are golden and a little crisp. Add the garlic and thyme and fry for a minute more then tip onto a plate.
  3. 3. Add the rest of the oil to the pan and gently fry the shallots for 5 minutes until softened. Add the rest of the butter and when melted add the flour and cook out for 1-2 minutes. Gradually add the stock until you have a smooth thick sauce then add the cream, creme fraiche and season well with salt and pepper.
  4. 4. Bubble for 2-3 minutes then add the pasta and mushrooms into the pan. Simmer together for 1-2 minutes then stir in the spinach and allow to wilt then scatter with the cheese and pop under the grill for 2-3 minutes until golden and bubbling. Serve with a green salad and a sprinkle of parsley over the lasagne.

Rate this recipe

Average rating 4.3 / 5. Vote count: 6

No votes so far! Be the first to rate this recipe.

Ingredients

3 tbsp olive oil

1/2 stick unsalted butter

14oz mixed mushrooms (chestnut, king oyster, oyster, wild mushrooms)

3 cloves garlic

4 sprigs fresh thyme

2 banana shallots, finely sliced

1/3 cup plain flour

15fl oz fresh chicken stock

1/4 cup double cream

3 generous tbsp creme fraiche

10 oz fresh lasagne pasta, cut in half lengthways 

7 oz baby leaf spinach

handful grated mozzarella 

handful grated parmesan

Handful parsley, finely chopped

Sea salt & freshly ground black pepper

3 tbsp olive oil

50g unsalted butter

400g mixed mushrooms (chestnut, king oyster, oyster, wild mushrooms)

3 cloves garlic

4 sprigs fresh thyme

2 banana shallots, finely sliced

25g plain flour

450ml fresh chicken stock

60ml double cream

3 generous tbsp creme fraiche

300g fresh lasagne pasta, cut in half lengthways 

200g baby leaf spinach

50g grated mozzarella 

75g grated parmesan

Handful parsley, finely chopped

Sea salt & freshly ground black pepper