Creamy Mushroom Lasagna

Serves 6
Portobello mushrooms are especially delicious in this vegetarian lasagna, however feel free to substitute with button mushrooms.

Creamy Mushroom Lasagna

Creamy Mushroom Lasagna

375g Portobello mushrooms, sliced
60g butter
2 tablespoons olive oil
salt and pepper
½ cup cream or sour cream
150g ‘instant’ lasagna sheets
250g ricotta cheese
1 cup grated Parmesan cheese
For the Tomato Sauce (should make about 2 cups):
3 tablespoons olive oil
2 large onions, finely chopped
2 cans of peeled tomatoes or 1kg ripe tomatoes diced
1/4 cup red wine
2 tablespoons fresh Basil, chopped
2 tablespoons fresh Oregano, chopped
3 tablespoons tomato paste
1 teaspoon brown sugar
salt and pepper

Preheat oven to 190 C.

Make the tomato sauce. Heat the oil in a frying pan and add onion. Fry until soft and then add the chopped garlic and fry until golden. Add tomatoes, tomato paste, sugar, red wine, herbs, salt and pepper. Simmer for 15 minutes.

Heat butter and oil in a frying pan and toss in the mushrooms. Stir briefly then season generously with salt and freshly ground pepper. Pour in the cream, stir well and turn off the heat.

Grease a large baking dish. Put in half a cup of the tomato sauce, then add a layer of lasagna sheets. Crumble ricotta cheese over, then cover with the mushroom mixture. Repeat with more lasagna sheets, tomato sauce and so on until you finish with a layer of tomato sauce. Sprinkle thickly with cheese and bake for 45 minutes or until the top is golden brown.

Serve with a green salad.