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Polenta lasagne with mushroom ragù
Fruit and vegetables
½
onion
, finely chopped
1
thyme
sprig, leaves picked
500g/1lb 2oz
chestnut mushrooms
, sliced
handful
rocket
1
radicchio
, leaves seperated
1 castelfranco, leaves separated
1
lemon
, juice only
Tins, packets and jars
700ml/1¼ pint
passata
200g/7oz quick-cook
polenta
Cooking ingredients
3 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
pinch
sea salt
2 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
, plus extra for greasing
125g/4½oz
mozzarella
, drained and roughly chopped
Other
60g/2¼oz grated vegetarian hard cheese, plus extra to garnish
Back to recipe
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