About this recipe
I love mushrooms and cheese, especially when they come in the form of a lasagne. But I’m also lazy. For normal lasagne recipes you’re supposed to cook the sauce – or even sauces! – separately and then put it all together.
Meh. I’ll just use chemistry and physics instead. What I mean by that is I add the ingredients in a way that the heat from the oven bakes them into a perfect combination of deliciousness. And it works!
Yes, I know it looks a little weird but this is my favourite lasagne. It’s insanely delicious! I’m excited to try it with different cheeses and different pestos. I store the leftovers in an air-tight container in the fridge over night.
Lazy Lasagne Mushroom Cheese
Ingredients
- 300 g mushrooms
- 1/2 red onion
- 4 garlic cloves
- 150 g cream cheese
- 50 g French Brie
- 3 tbsp pesto alla calabrese (vegan and spicy) or other pesto of your choice
- 2 1/2 lasagne sheets
- 70 g Mozzarella
- salt
- pepper, ideally freshly ground I used both black pepper and a pepper mix
- oil I use sunflower oil
Instructions
- Clean the mushrooms and peal the onion and garlic cloves. Slice the mushrooms and the garlic into slices. Cut the onion into strips.
- Assemble the other ingredients. Add some oil to the bottom of the baking pan.
- Start with a mushroom layer. use 1/3 of the mushrooms, 1/3 of the garlic and 1/3 of the red onion. Salt and pepper everything, then add the first layer of lasagne sheets.
- Cover them with dollops of 1/2 of the cream cheese topped with all of the French Brie, cut or torn into pieces. Add another layer of mushrooms, garlic and onion. Salt and pepper again and top them off with the remaining lasagne sheets.
- Cover them with the remaining cream cheese. Finish with a final layer of mushrooms, garlic and onion, topped with pesto dollops.
- Cover everything with the Mozzarella and bake in a pre-heated oven at 200 degrees Celcius for 35-40min or until the cheese on the top turns the desired colour.
- Leave the lasagne to cool for at least 10 minutes before you cut into it! Enjoy!
Variations
Vegan
Use a small packet of coconut cream (200ml) instead of the cream cheese. Pour the coconut cream into a bowl first and mix it well before you use it. You can either replace the other cheeses with vegan versions or leave them out.
Flavours and seasonings
I’ve tried vegan pesto alla calabrese and vegan red pesto so far. You can add more and different flavours to different layers if you want to try something new. That’s definitely on my personal list too!
I used a pepper mix for the mushrooms, freshly ground, and topped off the Mozzarella with freshly ground black pepper. I really like pepper. But you can add any other seasoning or herbs you like!
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