Guest chef

Ben Murphy

Ben Murphy is the Head Chef at The Woodford (thewoodford-e18.com) in South Woodford, London. During his time there, the restaurant has picked up awards such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.

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Open lasagne with mushrooms

  • Serves 4
  • Prep 40 mins
  • Total time 1 hr
0.0/5 rating (0 votes)
Open lasagne with mushrooms
Open lasagne with mushrooms

step by step

  • 1Cook the lasagne sheets in salted boiling water for 4 minutes in batches until just al dente then refresh in cold water and drain. Using a 7cm round cutter, cut out 16 discs.
  • 2Finely dice the pepper and set aside in a covered bowl. Thinly slice 4 mushrooms, cover with clingfilm and set aside for decoration. Very finely dice 150g mushrooms for the filling and set aside, covered, in a bowl. Roughly chop the rest of the mushrooms for the sauce.
  • 3Heat half the oil in a saucepan, add the roughly chopped mushrooms and some seasoning, cover and cook for 5 minutes on a medium heat until tender and juicy. Reserve 3 tablespoons of cream for the filling, then pour the rest into the cooked mushrooms and allow to bubble gently for a couple of minutes, partially covered with a lid. Blitz to a smooth, creamy sauce in a liquidiser and check the seasoning.
  • 4When ready to serve, heat the remaining oil in a small frying pan and fry the diced mushrooms and red pepper for 5 minutes.
  • 5Reserve 12 small spinach leaves for decoration, then shred the remainder and add to the mushroom and pepper mixture and cook just until the spinach wilts. Stir the reserved 3 tablespoons of cream through and season. Gently heat the sauce through in a separate pan.
  • 6Add the discs of lasagne to a bowl of boiling water for 1 minute to warm through. Carefully remove with tongs to drain. For each serving, layer 4 discs of pasta in a shallow bowl with a little of the mushroom, pepper and spinach filling and a drizzle of warm mushroom sauce in between each layer. Fan the raw sliced mushrooms on top of each stack, and tuck in 3 spinach leaves. Pour the rest of the sauce around the outside and drizzle with truffle oil.
  • Recipe photograph by Steve Ryan

Get ahead

Prepare to the end of step 3 up to 1 day ahead and chill. Add a splash of milk or vegetable stock to loosen the sauce when reheating.

You will need

  • 8 dried lasagne sheets
  • ½ red pepper
  • 2 x 200g packs baby button mushrooms
  • 2 tsp olive oil
  • 250ml double cream
  • 100g baby leaf spinach
  • truffle oil, to drizzle

+ Nutritional Information