Preheat the oven to 180°C.
Wipe the mushrooms clean with a dry cloth and remove the stems.
Drizzle the olive oil into the base of a ceramic baking dish then arrange the first layer of 4 mushrooms.
Spread half of the pesto over the mushrooms then pour half of the cream over the pesto.
Add a layer of lasagne sheets on top then cover with one cup of the passata. Season with salt and pepper.
Repeat this process for the second layer, starting with the mushrooms, pesto and cream and finishing with the lasagne sheets and passata. Season again with salt and pepper.
Top with grated mozzarella cheese.
Cover the dish with a layer of baking paper and foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Let the lasagne rest for 10 minutes before serving.
Serve the lasagne with a crisp green salad.
0 servings