This portobello mushroom lasagne recipe marries hearty mushrooms with creamy cheese and layers of pasta. Whether you’re a vegetarian or simply craving a satisfying dish, this lasagna is a perfect choice with its savoury layers and aromatic herbs. ALSO READ: Recipe of the day: Herbed cranberry and chicken salad Portobello mushroom lasagne Ingredients 1⁄2 x 250g box lasagne sheets Grated Parmigiano-Reggiano for sprinkling Chopped fresh chives for sprinkling Mushroom layers 1/4 cup olive oil 2 cups chopped shallots 1kg portobello mushrooms (or a mix of mushrooms of your choice), sliced 1 tsp salt Freshly ground black pepper to taste 1⁄2 cup chopped fresh thyme 3 cloves garlic, chopped 3⁄4 cup dry white wine 250g smooth cream cheese 1⁄2 cup chopped fresh chives Sauce 3 Tbsp butter 3 cups milk Salt and freshly ground black pepper to taste 1⁄4 tsp paprika 1⁄3 cup chopped fresh Italian parsley 3 Tbsp cake wheat flour (or more if necessary) Method *This recipe was republished with permission from Penguin Random House NOW READ: Recipe of the day: Curried meatballs.
