Extra-Cheesy Lasagna With Chanterelle Mushrooms

  • Difficulty: Medium
  • one hour
  • 4 servings

This vegetarian Italian cuisine-inspired dish is layered creaminess. In it, your guests will find layer after layer of gooey cheesy delight. Use 4 types of cheese, each one forming their own layers, like Cheddar, or being part of the filling mixture. For the latter, use a blend of chanterelle mushrooms and baby spinach and toss it with ricotta and mascarpone. Top with Bocconcini.

Ingredients Needed for Extra-Cheesy Lasagna With Chanterelle Mushrooms

    1 tablespoon butter
    8 ounces of chanterelle mushrooms
    2 ounces of baby spinach
    7 ounces of ricotta
    4 ounces of mascarpone
    7 ounces of cooked lasagna sheets
    4 ounces of cheddar
    3 ounces of mozzarella bocconcini, crumbled

How to Make Extra-Cheesy Lasagna With Chanterelle Mushrooms

  1. Melt the butter in a skillet over low heat. Add the Chanterelle mushrooms and season with salt and pepper. Cook and stir for 1 -2 minutes. Add the baby spinach and stir it in. Remove from heat.
  2. Blend this mixture until even, then transfer it to a bowl.
  3. Add the ricotta and mascarpone and season with salt and pepper. Mix until even.
  4. Lay 2 lasagna sheets on the bottom of a small 8 x 2 inches baking dish. Equally spread one layer of Chanterelle mixture over them. Lay 3 Cheddar slices, then 2 more lasagna sheets.
  5. Layer the remaining Chanterelle mixture and top with the remaining Cheddar, lasagna, and with the crumbled Bocconcini. Bake for 35 minutes at 350⁰F/175⁰C.

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