Creamy Mushroom Ricotta Lasagne Recipe

About this recipe

This rich and creamy mushroom lasagne is perfect for dinner. Layers of ricotta, mozzarella, and parmesan cheese combine with sautéed mushrooms and a luscious Alfredo sauce for a satisfying eggetarian meal.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 500 ml Bertolli Extra Virgin Olive Oil
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 125 g Mooz Butter Garlic & Herbes
• 180 ml Mother Dairy Milk
• 100 g Old Hill Parmesan Cheese
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 500 g Pastazara Lasagne Gialle
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 1 Kg Red Lotus Special Flour
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper

Instructions

1. 1. Preheat a large skillet over medium heat and sauté 300 g of sliced mushrooms in 2 tbsp olive oil until golden brown, about 5-7 minutes. Set aside.
2. 2. In a mixing bowl, combine 250 g ricotta cheese, 6 tbsp of water mixed with 2 tbsp chia seeds, and 50 g grated parmesan cheese. Mix well and set aside.
3. 3. Prepare Alfredo sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in 2 tbsp all-purpose flour and cook for 1 minute. Gradually whisk in 500 ml milk, cooking until thickened. Add 100 g grated parmesan cheese, salt, and pepper to taste. Stir until smooth.
4. 4. Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of Alfredo sauce. Layer lasagne sheets, ricotta mixture, sautéed mushrooms, and shredded mozzarella cheese (use 400 g in total). Repeat layers, finishing with a layer of mozzarella cheese on top.
5. 5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
6. 6. Let the lasagne rest for 10 minutes before slicing and serving.