The Kitchen Mushroom Pan Lasagne

Описание: Couldn't be more excited for lasagne season ❤️

2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
200 g chestnut mushrooms, finely diced
200 g button mushrooms, finely diced
40 g dried mushrooms, rehydrated and finely chopped
400g canned chopped tomatoes
2 tsp tomato paste
2 tsp mushroom paste
2 tsp soy sauce
1 tsp smoked paprika
1 tsp ancho chili flakes (adjust to taste)
1 tsp dried oregano
Salt & pepper, to taste
8–10 broken lasagna sheets (no-boil or pre-cooked)
200 g ricotta cheese (for dollops)
50 g mozzarella, grated (for topping)

1. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and garlic until soft. Add diced fresh mushrooms and cook until they release their liquid. Stir in rehydrated mushrooms, canned tomatoes, tomato paste, mushroom paste, soy sauce, smoked paprika, ancho chili flakes, oregano, salt, and pepper. Simmer for 10–12 minutes until thick and fragrant.
2. Scatter broken lasagna sheets over the ragu in the skillet. Dot generously with ricotta, then add another layer of ragu and lasagna sheets if needed. Finish with blobs of ricotta on top and sprinkle with mozzarella.
3. Bake until lasagna sheets are tender. Remove cover, and cook for another 3–5 minutes until mozzarella is melted and golden.
4. Let it rest for 2 minutes, then serve straight from the skillet. Optional: garnish with fresh basil or parsley.

The recipe is also on tes.co/kitchen-mushroom-pan-lasagne