Creamy Mushroom & Ricotta Lasagne

Creamy Mushroom & Ricotta Lasagne

Recipe By Michael Weldon

Ingredients

• 375 g San Remo large instant lasagne sheets

• sea salt

• 2 tbs butter

• 2 tbs extra virgin olive oil

• 500 g button mushrooms, sliced

• 250 g Swiss brown mushrooms, sliced

• 2 garlic cloves, diced

• 1 cup Coles cream 

Herb Ricotta Filling

• 500 g Coles smooth ricotta

• 1 cup Coles cream

• ¼ cup parmesan cheese

• 1 bunch of basil, chopped

• 1 bunch of parsley, chopped

• 1 lemon, zest

• 1 pinch of salt

• 1 pinch of pepper

Method

• Pre heat an oven to 180 degrees (°C).

• Heat a frypan over a medium high heat. Add the butter and extra virgin olive oil into the pan when melted add the mushrooms, garlic and a pinch of salt, and cook for 10 minutes or until the mushrooms are soft. Add the cream and cook down for another 5 minutes until the mixture thickens.

• In a bowl mix together all the ingredients for the ricotta filling. 

• Build the lasagne in a baking dish starting with a layer of the ricotta filling. Top with pasta sheets and then a layer of the mushroom filling, repeat this process until there are 4 layers of each ingredient. Top the lasagne with the last but of the ricotta mixture and grate over extra parmesan.

• Cook the lasagne in the oven for 45 minutes until the top is golden and the pasta is cooked. 

• Serve the lasagne with a side of dressed leaves.

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