Name Mushroom lasagne


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  • Serves: 4
  • Complexity: advanced
  • Origin: Italian
Mushroom lasagne


  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 250g (8 oz) closed cup mushrooms, sliced
  • 1 tablespoon plain flour
  • 1 tablespoon lemon juice
  • 600 ml (1 pint) natural yogurt
  • 75 g (3 oz) chopped walnuts
  • 125 g (4 oz) lean ham, in julienne strips
  • 1 tablespoon fresh chopped parsley
  • 150 g (5 oz) no pre-cook wholemeal lasagne
  • 175 g (6 oz) Wensleydale cheese, grated
  • 6 tablespoons fresh wholemeal breadcrumbs
  • salt and freshly ground black pepper

1. Fry onion in the oil for 3 minutes, add mushrooms and cook for 2 minutes. Stir in flour, cook for 1 minute. Remove from heat and stir in lemon juice and half the yogurt. Cook, stirring, over low heat until mixture thickens, season. Simmer for 2 minutes. Stir in walnuts, ham and parsley and remove from the heat. Pour some of mixture into a greased baking dish. Cover with sheets of lasagne and continue making layers, finishing with lasagne.

2. Combine remaining yogurt and half the cheese, pour over lasagne. Sprinkle over breadcrumbs and remaining cheese. Bake on baking tray in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes, or until golden brown.

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