Recipes

Preheat the oven to 180℃ and lightly grease a ceramic baking dish.

Place half of the parmesan cheese in a bowl with the ricotta and eggs. Mix to combine. Cover and set aside in the refrigerator.

Place the baby spinach in a large bowl. Pour boiling water over the spinach and allow to stand for 1-2 minutes or until the spinach is wilted. Stain the liquid and set the spinach aside.

Heat half of the butter in a frying pan over high heat. Add the sliced button mushrooms and cook, stirring for 2-3 minutes or until lightly browned and tender. Remove from the heat and set aside.

To make the porcini stock, place the dried porcini mushrooms in a bowl with the additional boiling water. Allow to stand for 10 minutes then strain to separate the rehydrated mushrooms and stock. Both are required for the mushroom sauce. Roughly chop the mushrooms.

Place the remaining butter in a frying pan over medium heat. Add the onion and garlic. Cook for 3-4 minutes then add the diced portobello mushrooms and continue to cook, stirring for a further 3-4 minutes.

Add the tomato paste to the pan. Stir to combine and cook for 1 minute.

Add the reserved porcini stock, chopped porcini mushrooms, passata and oregano leaves. Bring to the boil then reduce heat to low and simmer for 20-25 minutes or until most of the liquid has evaporated and the mushroom sauce is the consistency of bolognese. Season to taste with salt and pepper.

To assemble the lasagne, spread one third of the mushroom sauce over the base of the prepared dish. Top with lasagne sheets and one third of the ricotta mixture. Repeat with the remaining ingredients, finishing with a layer of the ricotta mixture. Top with the reserved parmesan cheese.