Spicy mushroom lasagne from Ottolenghi Flavour / Flavor (page 228) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • carrots
  • Parmesan cheese
  • double cream
  • garlic
  • onions
  • parsley
  • lasagne pasta
  • tomato paste
  • tomatoes
  • vegetable stock
  • dried porcini mushrooms
  • oyster mushrooms
  • chestnut mushrooms
  • dried red chillies
  • pecorino cheese
  • dried wild mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mademoisielle on January 26, 2021

    Loved this one! I doubled the amount of carrots and tomato to make it a bit more sauce-y. Definitely a weekend one though because it takes a while.

  • klrclark on January 24, 2021

    This was very good but not great. My family liked it but then told me about the lasagna they preferred. Evan Funke’s version in American sflogino. I am glad I used the food processor. Definitely a time saver.

  • Astrid5555 on January 18, 2021

    We loved this lasagne, but quite some work, definitely a weekend project! Great umami flavor, went with only one dried cascabel chile, not spicy at all. A keeper, dinner-party worthy in case you need a vegetarian/vegan main.

  • bwhip on October 16, 2020

    We really enjoyed this. Quite non-traditional, but in a very good way. Definitely full of umami. I used dried chipotle chiles, and I removed most of the seeds. Gave it a nice, smoky kick, which we liked very much. So many mushrooms! And the dried porcinis are expensive! Next time I might chop by hand instead of using food processor, as I wouldn't mind having the mushrooms and other onions being a little chunkier.

  • toxiedriver on October 06, 2020

    Quite a bit of work - definitely a weekend dish. Description in the recipe is good - quantities also. Just follow the steps and you'll get there. Probably the most important is the initial step of grilling the minced mushrooms and having sufficient quantity of them - this is the backbone of the dish. We used two medium heat chillies incl seeds. Was just enough spicyness.

  • luluf on September 25, 2020

    This felt like a great deal of work and it certainly had complex flavours. I'm not sure spiciness is what I want in mushroom lasagne and I have made others that I prefer. Other family members loved it though. I did enjoy the leftovers for lunch the next day. Somehow things that didn't necessarily thrill at dinner time can seem a lot tastier the next day.

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