Mushroom lasagna

Name: Mushroom lasagna
Cook time: 30 min
Yield: 2
Cuisine: Southern Europe

with porcini ragu and mozzarella crumb

Ready in around 30 mins

RECIPE FACT:

Porcini mushrooms are usually found in hardwood forests of pine, chestnut or spruce trees.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE LENTIL FILLING:
Slice the silverbeet into ½ cm strips discarding the white stems. Roughly chop the mushrooms. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the silverbeet and mushrooms and cook for 1-2 mins. Add the porcini ragu and steamed Puy lentils to the pan and cook for a further 2-3 mins stirring occasionally. Season well with salt and pepper.
2. TO PREPARE THE LASAGNA:
Warm the bechamel sauce for 30-60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the spinach lasagna sheets in half. Lightly oil a small baking dish and add half of the mushroom and lentil filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet or two without overlapping the sheets. Continue with the remaining lentils and cover with the remaining lasagne sheets without overlapping. Spoon over the warmed bechamel sauce on top and sprinkle with the mozzarella crumb.
3. TO COOK THE LASAGNA:
Place into the oven and bake for 15-20 mins or until the top is golden and bubbling, and the lasagna sheets are cooked through. Remove from the oven and let it sit for a few mins before serving.
4. TO PREPARE MESCLUN:
Place the mesclun into a salad bowl. Spoon in the balsamic dressing, season with salt and pepper and toss to combine.
TO SERVE:
Using a fish-slice cut the lasagna into sections and place onto plates with a serving of balsamic dressed mesclun on the side.