Open Lasagne Mushrooms

by Frank

Field Mushrooms are the Star in this.

• For the Lasagne
• 3 egg-free lasagne sheets.
• Sea salt and ground pepper.
• 1Tbsp Olive Oil
• 4oz Button mushrooms sliced.
• 4 Field Mushrooms, sliced lengthways.
• 2 handfuls of Kale, stalks removed and chopped.
• For the Topping.
• Tub of Ricotta
• 2Tbsp toasted Hazelnuts or toasted Pine Nuts.
• Drizzle of Truffle Oil (or more Olive Oil)
• 1 Thyme sprig, leaves picked

Method

1. Bring the water to a boil in a large wide pan.
2. Add the lasagne sheets and simmer around 12 minutes until soft.
3. Drain and refresh in cold water, then place on paper towels to drain.
4. Heat the olive oil in a small frying pan, add both types of mushrooms.
5. Fry for a few minutes until softend.
6. Add the Kale and sauté until wilted down. Season and set aside.
7. Place the lasagne sheets on top of each other and cut in half through the middle.
8. Take two of the half sheets and spread with recotta.
9. Place onto two plates
10. Build by layering mushrooms and kale, followed by another ricotta/lasagne sheet.
11. Repeat to make three layers.
12. Top with toasted hazelnuts, a drizzle of oil and fresh thyme.