OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
If you're looking for the ultimate veg-centric lasagne, look no further than Ottolenghi's spicy mushroom version, as seen on ITV's Saturday Kitchen. It's made using four different kinds of mushroom for a rich umami flavour.
Provided by Yotam Ottolenghi
Yield Serves 6 as a main
Number Of Ingredients 1
Steps:
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
SPICY MUSHROOM LASAGNE RECIPE - BBC FOOD
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. Each serving provides 582 kcal, 22g protein, 38g carbohydrate (of which 8g sugars), 36g fat (of which 14g saturates), 8g fibre and 0.6g salt.
Provided by Yotam Ottolenghi
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 240C/220C Fan/Gas 9.
- Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt.
- Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside.
- Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.
- Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.
- Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.
- Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl.
- To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.
- Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
Nutrition Facts : Calories 582kcal, CarbohydrateContent 38g, FatContent 36g, FiberContent 8g, ProteinContent 22g, SaturatedFatContent 14g, SugarContent 8g
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