Skip to content
Mushroom pan lasagne recipe

Mushroom pan lasagne recipe

0 ratings

Created by The Kitchen

This skillet mushroom lasagne is all about big, comforting flavours without the fuss. Packed with fresh and rehydrated mushrooms, rich tomato ragu and layers of creamy ricotta and gooey mozzarella, it’s indulgent, cosy and perfect for sharing straight from the pan. See method

  • Serves 4
  • Takes 50 mins
  • 535 calories / serving
  • Vegetarian

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 200g chestnut mushrooms, finely diced
  • 200g button mushrooms, finely diced
  • 40g dried porcini mushrooms, rehydrated and finely chopped
  • 400g can chopped tomatoes
  • 2 tsp tomato paste
  • 2 tsp mushroom paste
  • 2 tsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 250g pack fresh lasagne sheets
  • 200g ricotta
  • 50g grated mozzarella
  • fresh basil leaves, to serve (optional)
  • fresh parsley leaves, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2245kj
    535kcal     27%

  • Fat

    17g 24%

  • Saturates

    6g 32%

  • Sugars

    13g 14%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 48.6g Protein 37.8g Fibre 19g

Method

  1. Heat the oil in a large ovenproof skillet pan over a medium heat. Add the onion and garlic and sauté for 3-4 mins or until soft. 
  2. Add the chestnut and button mushrooms and cook until they release their liquid. Stir in the rehydrated mushrooms, chopped tomatoes, tomato paste, mushroom paste, soy sauce, smoked paprika, oregano and season to taste. Simmer for 10-12 mins until thick and fragrant. 
  3. Tear half the lasagne sheets over the ragu in the pan and stir to combine. Dot generously with half the ricotta, then add another layer of ragu and lasagne sheets. Finish with the rest of the ricotta on top and sprinkle with mozzarella. 
  4. Cover the dish with foil, then bake for 15 mins or until the lasagne sheets are tender. Remove the foil and cook for another 5 mins until the mozzarella is melted and golden. 
  5. Let the lasagne rest for 2 mins, then serve straight from the skillet. Garnish with fresh basil or parsley if you like.

See more recipes from The Kitchen

You may also like

Be the first to comment

Before you comment please read our community guidelines.