Fiery Mushroom Lasagna Recipe with Zesty Tomato Sauce

Ingredients

• 750g (1lb 10oz) chestnut mushrooms, halved
• 500g (1lb 2oz) oyster mushrooms
• 135ml (4½fl oz) olive oil, plus extra for greasing
• 60g (2¼oz) dried porcini mushrooms
• 30g (1oz) dried wild mushrooms
• 2 dried red chillies, seeds removed and roughly chopped
• 500ml (18fl oz) hot vegetable stock
• 1 onion, quartered
• 5 garlic cloves, roughly chopped
• 1 carrot, peeled and quartered
• 2–3 plum tomatoes, quartered
• 75g (2¾oz) tomato purée
• 130ml (4fl oz) double cream
• 60g (2¼oz) pecorino romano or vegetarian hard cheese, finely grated
• 60g (2¼oz) Parmesan or vegetarian hard cheese, finely grated
• 5g basil leaves, finely chopped
• 10g parsley leaves, finely chopped, plus 1 tsp to garnish
• 250g (9oz) dried lasagne sheets (about 14 sheets)
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 240°C (220°C Fan/Gas 9).

2. Place the chestnut and oyster mushrooms in a food processor in three or four batches and pulse until finely chopped, or chop them finely by hand. Toss the chopped mushrooms in a large bowl with 3 tablespoons of olive oil and 1 teaspoon of salt.

3. Line a 40 x 35cm (16 x 14in) baking tray with baking paper and spread the mushroom mixture evenly. Roast near the top of the oven for about 30 minutes, stirring three times, until the mushrooms are golden brown and reduced in volume. Set aside.

4. Meanwhile, combine the dried porcini, dried wild mushrooms, chillies and the hot vegetable stock in a large bowl. Soak for 30 minutes. Strain the liquid into another bowl, squeezing the rehydrated mushrooms to extract as much liquid as possible; you should have about 340ml (11fl oz). If you have less, top up with water. Roughly chop the rehydrated mushrooms, leaving some chunks, and finely chop the chillies. Keep the strained stock and the mushroom mixture separate.

5. Put the onion, garlic and carrot into a food processor and pulse until finely chopped, or chop finely by hand. Heat 4 tablespoons of olive oil in a large casserole over medium–high heat. Add the onion mixture and fry for about 8 minutes, stirring occasionally, until softened and golden.

6. Pulse or finely chop the tomatoes, then add them to the pan with the tomato purée, 1½ teaspoons salt and 1¾ teaspoons black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms, then cook for 9 minutes without stirring too often so some pieces crisp and brown on the bottom. Stir in the reserved mushroom stock and 800ml (approx. 1½ pints) of water. Once it simmers, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until the mixture resembles a ragù. Stir in 100ml (3½fl oz) of the cream and simmer 2 minutes more, then remove from the heat.

7. Preheat the oven to 220°C (200°C Fan/Gas 7). Combine the grated pecorino and Parmesan with the chopped basil and parsley in a small bowl.

8. To assemble, spread one-fifth of the tomato-mushroom sauce across the base of a round 28cm (11in) baking dish or a 30 x 20cm (12 x 8in) rectangular dish. Sprinkle over one-fifth of the cheese-herb mixture, then add a layer of lasagne sheets, breaking them to fit if necessary. Repeat three more times, finishing with a final layer of sauce and the remaining cheese. You should have five layers of sauce and cheese with four layers of pasta.

9. Drizzle 1 tablespoon of cream and 1 tablespoon of oil over the top. Cover with foil and bake for 15 minutes. Remove the foil, increase the oven to 240°C (220°C Fan/Gas 9) and bake for another 12 minutes, turning the dish halfway through. Switch the oven to the grill and grill for a final 2 minutes until the edges are brown and crisp. Let the lasagne rest for about 5 minutes, then drizzle the remaining tablespoon of cream and oil, sprinkle over the remaining parsley, finish with a good grind of black pepper and serve.