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Mushroom Lasagne Directions
1633 kilojoules/390 calories per serving 30g (1oz) porcini mushrooms (see note) 2 tspn olive oil 2 onions, thinly sliced 2 cloves garlic, crushed Â½ cup chopped Italian flat leaf parsley 500g (1lb) fresh mushrooms, sliced 2 tblspn cornflour 600ml (1 pint) skim milk 600ml (1 pint) low fat yoghurt Salt Pepper 750g (1Â½lb) broccoli flowerets 185g (6oz) celery, chopped 8 lasagne sheets 2 tspn cornflour, extra 3 tblspn freshly grated Parmesan cheese
1. Soak porcini in very hot water for 20-30 minutes. Drain through a fine sieve. Rinse thoroughly to remove any remaining grit. Pat dry with paper towels. Chop coarsely and set aside.
2. Heat oil in a heavy pan. Fry onion and garlic until soft. Add parsley and fresh mushrooms, cook 5 minutes.
3. Dissolve the cornflour in a little of the milk. Pour remaining milk over mushrooms and when heated through, stir in dissolved cornflour and cook, stirring continuously, for 5 minutes, or until sauce thickens. Remove from heat, stir in porcini, 300ml (Â½ pint) of the yoghurt, season to taste with salt and freshly ground pepper.
4. Steam broccoli and celery for 5-6 minutes.
5. Cook lasagna in boiling salted water for 8-10 minutes, or until al dente. Put a layer of mushroom sauce into the bottom of an ovenproof serving dish. Cover with a layer of lasagne, then the broccoli and celery, then the mushroom sauce. Repeat, making sure to end with lasagne.
6. Mix 2 teaspoons cornflour with remaining yoghurt. Pour over lasagna. Sprinkle with Parmesan cheese and bake in a moderate oven for 25-30 minutes. Serve hot.
Note: Porcini are dried Italian mushrooms with a marvelous flavor. They are available in delicatessens and Italian groceries.