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