Open Lasagna with Porcini Mushrooms and Olives

Pasta and Pizza | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Open lasagna with porcini mushrooms and olives

Ingredients

Ready-made dry lasagna sheets - 2 pieces
Dried Chinese mushrooms - 0.7 oz
Pickled Chanterelles - 5.3 oz
Shallot - 2.1 oz
Thyme - 0.7 oz
Pitted olives - 1.8 oz
Grated Pecorino Pepato Cheese - 1.4 oz
Olive Oil - 0 fl oz
Butter - 0.7 oz
Balsamic Vinegar - 1 fl oz

Step by Step guide

Step 1

Soak the dried porcini mushrooms in a small amount of water for a couple of hours.

Step 2

In a large pot, bring water to a boil and cook the lasagna sheets for 15 minutes. Remove them to a flat dish and cut each in half into two square pieces.

Step 3

While the lasagna is cooking, prepare the dressing: cut the olives in half and strip the thyme leaves from the stems. In a saucepan, mix the balsamic vinegar, olive oil, olives, and thyme, heat over medium heat, then set aside.

Step 4

Prepare the filling: peel and thinly slice the shallot onion, heat the butter over medium heat. Sauté the onion until soft, then add the champignon mushrooms. When the mushrooms have reduced in size by about half, add the porcini mushrooms along with their soaking liquid. Season to taste with salt, then remove from heat.

Step 5

On a plate, place a square of lasagna, top with the mushroom filling, cover with a second square, add more mushrooms on top, and drizzle with the olive dressing. If the lasagna sheets have cooled, warm them slightly in the oven or microwave, then sprinkle with Parmesan cheese.