I actually made this Mushroom Lasagne a couple of weeks ago but completely forgot to blog about it. I ate the leftovers, which I had frozen, for lunch yesterday which reminded me! I seem to be eating a lot more vegetarian meals than I used to, and I recently picked up Leiths Vegetarian Bible for £10 at a local discount bookstore. I love the Leiths Cookery Bible and the Baking Bible which my mum has, so I thought I would try the Vegetarian one out, and there looks to be some really interesting recipes in it, not least this Mushroom Lasagne. I also added about a handful of spinach to the recipe, and served the lasagne with a tomato, red onion and basil salad.
I'm going to add this to Presto Pasta Nights, next week hosted by Pam of Sidewalk Shoes. Do check out the round up on Friday, full of delicious dishes.
Mushroom Lasagne with Hollandaise Sauce (from Leiths Vegetarian Bible)
450g assorted mushrooms
1 tbsp olive oil
1-2 cloves garlic crushed
2 tbsp chopped flat leaf parsley
salt and pepper
8 sheets of plain or spinach lasagne
Cut Mushrooms into even sized pieces about the size of a walnut. Heat the oil in a frying pan, add butter and when foaming add the mushrooms and fry briskly until tender. Stir in the garlic and fry for a further 1 min. Add the parsley, and season with salt, pepper and a dash of lemon juice. Set aside.
Bring a large saucepan of salted water to the boil, add lasagne sheets and cook for 5-10mins until al dente.
Meanwhile, you can make the hollandaise if you want to, I just used a jar.
Preheat the grill. Drain the lasagne sheets thoroughly and arrange them slightly crumpled in a single layer in a warmed oven proof dish.Put spoonfuls of the mushrooms mixture on top of each sheet of lasagne and top with a spoonful of hollandaise sauce.
Flash under the grill to brown the top of the hollandaise.