Open lasagna with porcini mushrooms and olives

2 servings

25 minutes

Open lasagna with white mushrooms and olives is a refined blend of Italian cuisine and forest aromas. Thin pasta sheets infused with rich mushroom flavor create the base for a rich, layered texture. Soaked white mushrooms add depth of forest aroma to the dish, while fresh champignons contribute delicate juiciness. Shallots sautéed in butter reveal sweetness and softness of taste. Olives and thyme in balsamic dressing add spicy notes, creating a perfect balance. The lasagna is assembled in layers, forming a harmonious combination of dough softness, rich mushroom flavor, and refreshing acidity from the olive marinade. The finishing touch is grated Parmesan that adds richness and a delicate aftertaste. This dish is perfect for both a cozy home dinner and an exquisite gastronomic tasting.

Energy value per serving

• Calories: 387.2
• Proteins: 14.4g
• Fats: 28.7g
• Carbohydrates: 18.6g

Ingredients

• Ready-made dry lasagne sheets: 2 pc
• Dried porcini mushrooms: 20 g
• Fresh champignons: 150 g
• Shallots: 60 g
• Fresh thyme: 20 g
• Pitted olives: 50 g
• Grated Parmesan cheese: 40 g
• Extra virgin olive oil: 20 ml
• Butter: 20 g
• Balsamic vinegar: 40 ml

Cooking steps

1. Soak dried white mushrooms in a small amount of water and leave for a couple of hours.

   Required ingredients:

   • Dried porcini mushrooms: 20 g

2. In a large pot, bring water to a boil and cook the lasagna sheets for 15 minutes. Remove them to a flat dish and cut each in half into two square pieces.

   Required ingredients:

   • Ready-made dry lasagne sheets: 2 pieces

3. While the lasagna is cooking, prepare the dressing: cut the olives in half and pluck the thyme leaves from the stems. In a saucepan, mix balsamic vinegar, olive oil, olives, and thyme; heat over medium heat and set aside.

   Required ingredients:

   • Pitted olives: 50 g
   • Fresh thyme: 20 g
   • Extra virgin olive oil: 20 ml
   • Balsamic vinegar: 40 ml

4. Prepare the filling: clean and thinly slice the shallots, heat butter over medium heat. Sauté the onions until soft, then add the mushrooms. When the mushrooms shrink by about half, add the white mushrooms along with their 'broth'. Season to taste, remove from heat.

   Required ingredients:

   • Shallots: 60 g
   • Butter: 20 g
   • Fresh champignons: 150 g
   • Dried porcini mushrooms: 20 g
   • Dried porcini mushrooms: 20 g

5. Place a square of lasagna on a plate, add the main part of the mushrooms on top, cover with a second square, add more mushrooms on top and drizzle with olive dressing. If the lasagna sheets have cooled down, warm them slightly in the oven or microwave, then sprinkle with parmesan.

   Required ingredients:

   • Ready-made dry lasagne sheets: 2 pieces
   • Dried porcini mushrooms: 20 g
   • Fresh champignons: 150 g
   • Pitted olives: 50 g
   • Grated Parmesan cheese: 40 g