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Mushroom and mozzarella lasagne

Luke Mangan

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Mushroom and mozzarella lasagne.
Mushroom and mozzarella lasagne.Jennifer Soo

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 1 medium eggplant

  • Table salt

  • 1 tbsp extra virgin olive oil

  • 2 tsp oregano leaves, roughly chopped

  • Sea salt and freshly ground black pepper

  • 2 red capsicums

  • 2 yellow capsicums

  • 2 tbsp butter

  • 8 large field mushrooms, sliced thickly

  • 200g lasagne sheets, fresh or dried

  • 250g mozzarella, sliced

  • 50g parmesan, grated

  • Olive oil for greasing and drizzling

Method

    1. Preheat the oven to 180C. Cut the eggplant in half lengthwise, sprinkle the flesh with table salt and leave for 10 minutes. Wash off the salt, pat dry with paper towel and brush the flesh with half the oil. Place cut-side down on a baking tray and bake for 30-40 minutes, or until soft. Remove.
    2. When cool, peel off the skin and discard. Using a hand-held blender or food processor, roughly puree the flesh. Stir through the oregano and season to taste.
    3. Cut the capsicums into pieces as large and flat as possible, removing the membrane and seeds. Place skin-side up under a hot griller until they blacken and blister. Transfer to a bowl, cover with clingfilm and leave for 10 minutes. Remove the skin and set aside the flesh.
    4. Heat the butter in a large saucepan and add the mushrooms, cooking over high heat until just tender. Season to taste.
    5. Cook the lasagne in a large pot of boiling salted water until just tender. Plunge into cold water and separate the sheets.
    6. Cover the base of a lightly oiled baking dish with lasagne sheets. Spread with half the eggplant puree, top with a layer of capsicum pieces, then mozzarella, then mushrooms. Cover with more lasagne sheets and repeat the process, finishing with a layer of lasagne.
    7. Sprinkle with parmesan, salt and pepper. Drizzle with oil, cover with foil and bake for 20 minutes, or until heated through.

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