Mushroom lasagne from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 276) by Nagi Maehashi

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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

  • Eat Your Books

    Can substitute low-salt chicken stock for low-salt vegetable stock, no-boil lasagne pasta for fresh lasagne pasta, Jarlsberg cheese or Masdaaam cheese for Swiss cheese, dried shiitake mushrooms for dried porcini mushrooms, dry white wine or low-salt chicken stock for Chardonnay wine, dried oregano for oregano, and dried rosemary for rosemary.

  • luluf on February 01, 2024

    Most expensive lasagne i have ever made. Not as good or as easy as other mushroom lasagnes i have made

  • anya_sf on January 16, 2024

    Like most lasagnes, a fair amount of effort, but very, very good. I like even layers, so I measured the ragu after coating the bottom of the dish, and there were 6 cups, 1.5 cups per layer. Instructions say to spread the bechamel on the ragu, but it was too thick - much easier to spread the bechamel on the pasta, then layer the ragu, then the cheese. I needed extra pasta sheets. While presliced Swiss cheese was convenient, next time I'd try something more flavorful, like grated Emmenthaler. I would also try the make-ahead baking instructions (covered first, then uncovered) even when not making ahead, as the center seemed "just done", although the top was very brown (and the lasagne did rest the full 30 min).

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