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Wild Garlic and Mushroom Lasagne
Wild Garlic and Mushroom Lasagne is a modern British recipe for a classic vegetarian layered pasta dish of lasagne sheets with mushrooms, wild garlic leaves and cheeses. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Garlic and Mushroom Lasagne.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesCheese RecipesBaking RecipesBritish Recipes
This is a classic vegetarian wild food version of lasagne, using mushrooms, cheese, cream, milk and wild garlic leaves as the filling.
Ingredients:
250g fresh lasagne sheets
300g button mushrooms, sliced (use wild field mushrooms, button
Brown Wood Mushrooms or shop-bought)
70g
wild garlic leaves, coarsely chopped
250g ricotta cheese
180g Cheddar cheese, grated
350ml cream
150ml milk
salt, freshly-ground black pepper and freshly-grated
nutmeg, to taste
50g grated Cheddar cheese, for topping
Method:
Combine the milk, cream and 180g of the cheese in a pan, bring to a gentle simmer and cook until the cheese has melted. Season with a little salt, black pepper and nutmeg then take off the heat and set aside.
Thinly slice the mushrooms then combine in a bowl with the wild garlic then season to taste. Pour half the cheese sauce over the mushrooms and stir to combine.
Oil a large baking dish then pour 3 tbsp of the cheese sauce in the base. Top with a layer of lasagne then spoon half the wild garlic and mushroom mix on top. Add a second layer of pasta on top then place the ricotta cheese on top of this, with a few tablespoons of the cheese sauce. Now add a third layer of lasagne and pour over the remaining mushroom mixture.
Add a final layer of lasagne then pour over the remaining cheese sauce and sprinkle the 50g of cheese over the top. Transfer to an oven pre-heated to 210°C and bake for 30 minutes, or until the top is nicely browned. Serve hot, cut into squares.
