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- 15g dried porcini mushrooms
- 125ml (1/2 cup) boiling water
- 200g spinach leaves, stalks removed, washed
- 500g flat mushrooms (or Vitamin D mushrooms)
- 2 tbs olive oil
- 200g Swiss brown mushrooms, sliced
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- 375ml (1 1/2 cups) passata
- 1 tbs fresh oregano leaves
- 400g (2 cups) fresh ricotta
- 2 eggs
- 40g (1/2 cup) finely grated parmesan
- 250g fresh lasagne sheets
- Place porcini mushrooms in a heatproof bowl. Add water and soak for 10 minutes. Drain, reserving the soaking liquid. Finely chop mushrooms.
- Meanwhile, place the spinach in a microwave-safe bowl and microwave for 2 minutes or until just wilted. Quarter the flat mushrooms and process in a food processor until coarse and mince-like in consistency.
- Heat a large deep frying pan over high heat. Add half of the oil and the Swiss brown mushrooms. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl. Add remaining oil, onion and garlic to pan. Cook, stirring, for 4 minutes or until soft. Add the flat mushroom mixture and porcini mushrooms. Cook, stirring, for 5 minutes or until tender. Add reserved porcini liquid, passata and oregano. Reduce heat to medium. Simmer for 5 minutes. Stir through Swiss brown mushrooms.
- Process the ricotta, eggs and half of the parmesan in a food processor until smooth.
- Preheat oven to 180°C/160°C fan forced. Lightly grease a 2L (8-cup capacity) baking dish. Spoon one-third of the mushroom mixture into the dish. Top with one-third of the spinach, followed by one-third of the pasta, breaking to fit, and one-quarter of ricotta mixture. Repeat layers twice. Brush final lasagne layer with water. Top with remaining ricotta mixture. Top with remaining parmesan. Bake for 45 minutes until golden.
- [This recipe comes from Louise’s ‘Naughty and Nice’ column with Colin Fassnidge in taste.com.au magazine. You can also access the recipe here].