in Italy

Porcini mushroom lasagna

updated

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Ingredients for 3 servings:

  • 60 g porcini mushrooms, dried
  • 1 small onion(s), finely diced
  • 1 clove(s) garlic, finely chopped
  • 400 g tomatoes, chopped, from the can
  • salt and pepper
  • 10 lasagna sheets without pre-cooking
  • 2 tbsp olive oil
  • 75 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Pour hot water over the porcini mushrooms and let them soak for about 30 minutes. Drain the mushrooms and chop them. Sauté the onion and garlic in hot olive oil until translucent. Add the tomatoes and mushrooms and simmer over low heat for about 30 minutes. Season with salt and pepper. Layer the sauce and lasagna sheets alternately in a baking dish and sprinkle with cheese. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about 25 minutes (follow the instructions on the lasagna packaging).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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