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Ottolenghi Lasagne With Mushroom Ragu
THE WINE LOVER'S KITCHEN18Ingredients
2Hours
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1,000 grams fresh mushroom (mixed portabella, cremini, King oyster, Brown Beech 2.2 lbs)
- 36 grams dried mushrooms (porcini and mixed 1.25 oz)
- 9 Tbsp. olive oil (plus more for greasing the pan divided 3 +4 +2)
- 2 1/2 tsp. salt (divided 1 + 1 1/5)
- 1 3/4 tsp. black pepper
- 1 seeds (dried Thai red chili, removed if you want less heat and rough chopped)
- 500 mL beef stock (2 cups, use vegetables broth per original recipe to keep it vegetarian)
- 1 yellow onion (peeled and quartered)
- 5 cloves garlic (peeled)
- 1 medium carrot (trimmed, peeled and cut in quarters)
- 3 Roma tomatoes (quartered, stem site removed)
- 75 grams tomato paste (2.5 ounces)
- 130 mL cream (1/2 cup, reserve 2 Tbsps to drizzle over top of lasagne)
- 60 grams Pecorino Romano (grated 2 oz)
- 60 grams Parmesan (grated 2 oz)
- 5 grams basil leaves (minced about 7)
- 10 grams parsley (minced about 1/4 cup)
- lasagne sheets (250 grams oven ready, about 14 sheets, See Note 1 if using regular lasagne.)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1560mg65% |
| Potassium1110mg32% |
| Protein16g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C25% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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