SERIOUSLY GOOD FAMILY FUN FOR THE NIGHT OF SPORT RELIEF 2012

 If you're looking for a totally non-sporty way of supporting Sport Relief this year, how does eating lasagne grab you ?! At least 10p from every jar of Seriously Good sauces sold will contribute to the Sport Relief 2012 total, so you can enjoy your meal as a family knowing that you’re supporting a great charity. Tuck in!

 

WILD MUSHROOM LASAGNE (Vegetarian)

Serves 4-6

 

Preparation time: 15mins

Baking time: 40mins

 

1 jar Seriously Good Bolognese & Red Wine Sauce

400g mixed mushrooms (such as ceps, girolles, chestnut mushrooms), cleaned

4 tbsp olive oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and finely crushed

Sea salt and freshly ground black pepper

Splash of Marsala or dry white wine

Small handful of flat-lead parsley, chopped

Small handful of chives, chopped

Leaves from a few sprigs of thyme

8 sheets of dried lasagne

250g fresh buffalo mozzarella, thinly sliced

2-3 tbsp grated parmesan

 

 

1.      Trim off the hard ends of the mushrooms and chop any large ones into smaller pieces.

 

2.      Heat a wide frying pan with the oil and add the onion and garlic. Sweat over a medium heat for 4-5 minutes until the onions are soft.

 

3.      Add the mushrooms and season well with salt and pepper. Fry over a high heat until any liquid released from the mushrooms has cooked off and they are lightly browned.

 

4.      Add a splash of Marsala or dry white wine and let it simmer for about 5 minutes until it has almost all evaporated.

 

5.      Remove the pan from the heat, mix in the Seriously Good Bolognese & Red Wine sauce and stir in the chopped herbs.

 

6.      Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Spread about a third of the mushroom and sauce mixture over the base of a lightly greased ovenproof dish. Cover with a layer of lasagne sheets, followed by the mushroom mixture, and then add a layer of mozzarella. Repeat layering process twice, finishing with a layer of sauce.

 

7.      Top with any remaining cheese, and sprinkle over the grated parmesan. Cover the dish with a piece of foil and bake for 30 minutes.

 

8.      Remove the foil and return to the oven for another 10 minutes or until the topping is golden-brown and bubbling. Let the lasagne stand for a few minutes before slicing and serving with a green salad.

 

Nutritional breakdown per serving (based on 4 servings):

525 calories, 31g fat, (11g saturates), 21g protein, 42g carbohydrate (11g total sugars), 2.1g salt

 

Nutritional breakdown per serving (for 6 servings):

350 calories, 21g fat, (11g saturates), 14g protein, 28g carbohydrate (7g total sugars), 1.4g salt

Other blogposts you may be interested in :
 
GORDON RAMSAY AND FRIENDS INVITE YOU TO ENJOY A SERIOUSLY GOOD CURRY WEEK
Seriously Good Red Nose Day Recipes from Gordon Ramsay
"Seriously Good" recipes for a sizzling summer by Gordon Ramsay