This fiery lasagne is a great dinner party option on an autumn or winter evening. Use vegetarian cheese to turn this into a delicious veggie lasagne.
Category: not set
Cuisine: not set
750 g/1lb 10oz chestnut mushrooms halved
500 g/1lb 2oz oyster mushrooms
135 oz olive oil plus extra for greasing
60 g/2¼oz dried porcini mushrooms
30 g/1oz dried wild mushrooms
2 dried red chillies seeds removed and roughly chopped
500 oz hot vegetable stock
1 onion quartered
5 garlic cloves roughly chopped
1 carrot peeled and quartered
2 –3 plum tomatoes quartered
75 g/2¾oz tomato purée
130 oz double cream
60 g/2¼oz pecorino romano or alternative vegetarian h finely grated
60 g/2¼oz Parmesan or alternative vegetarian hard che finely grated
5 g basil leaves finely chopped
10 tsp to garnish
250 sheets (about 14 sheets)
salt and freshly ground black pepper
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