“Free form” wild mushroom lasagna
Usually making lasagna is a process and you end up with more than you need, especially when you cook for only 2 people. When the “deconstructed” movement in food came about it simplified a few versions of traditional foods, and lasagna was the perfect candidate.
To make a simplified lasagna for two, or even just one, you can make it on the plate you serve it in by free-form layering of cooked pasta sheets and a filling of your choice with either red or white sauce and a good cheese. When you have formed it, heat it up in the oven for a few minutes and it’s done.
I made it today with foraged mushrooms that I bought at the market, combined with others I bought at the store. I sauteed them with a shallot in a little olive oil and then used them as a filling with a little steamed spinach, goat cheese and grated parmesan. As simple as that and delicious.
4 lasagna sheets
1 large shallot
2 tablespoons olive oil, more as needed
3 cups chopped mixed mushrooms
Salt and pepper
2 teaspoons fresh thyme or rosemary leaves or a pinch dried herbs
2 cups fresh spinach leaves
Goat cheese as needed
Parmesan as needed
Tomato sauce – preferably home made – see recipe below
Bring a large pot of water to a boil, add salt and then the lasagna sheets. Boil until the lasagna sheets are cooked through. Remove to a plate and let cool.
Cut the lasagna sheets into 6 equal size squares and set aside.
Heat up the oil in a skillet, add shallot and cook for a few minutes on medium low heat until soft and lightly caramelized without getting burned.
Add the chopped mushrooms and if needed, a little more olive oil, and cool, stirring, until the mushrooms are cooked through.
Add salt and pepper and a herb such as thyme or a little rosemary if you have it.
Steam the spinach with a few drops of water in the microwave or in a skillet.
Spoon about 1/4 cup of sauce on the bottom of the pasta plates.
Lay one square of pasta over and spoon more sauce onto the pasta.
Pile a few of the mushroom over the pasta, add a few steamed spinach leaves, goat cheese and grated parmesan.
Top with a little more of the tomato sauce, but don’t drown it with sauce, just a little.
Top with another pasta square and repeat the process.
You should end with three layers of pasta and some of the mushrooms and spinach on top.
Spoon tomato sauce on top and sprinkle with goat cheese and grated parmesan.
Place in a 375ºF oven for a few minutes to warm it up. I warmed mine up in the microwave.
Be careful when you serve as the plates would be hot.
1 28 oz canned San Marzano tomatoes
5 tablespoons olive oil
1 onion, peeled and cut in half.
Combine all the ingredients in a pot (I use Le Creuset enamelled cast iron).
Bring to a slow boil on medium heat, lower heat to a simmer and cook partially uncovered for about 20 minutes, mashing the tomatoes against the side of the pan with a wooden spoon.
The sauce should be ready in about 30-40 minutes.
Remove the onion and use with other foods (it’s delish on its own, with egg, potatoes etc.)
Gently puree the sauce with a few pulses of an immersion blender, trying not to incorporate too much air into it. Sometime I add a little more water to thin it out a bit.
Use immediately or store in glass jar in the fridge or freezer.
I always have this sauce on hand, great for pasta and other dishes.