Lasagne of Mushrooms and Olives Recipe

Ingredients:

• For the Mushroom Filling:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 500g mixed mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup white wine (optional)
  • 1/4 cup vegetable broth
• For the Olive Sauce:
  • 2 tablespoons olive oil
  • 1 large can (800g) crushed tomatoes
  • 1/2 cup pitted black olives, sliced
  • 1/2 cup pitted green olives, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
• For the Béchamel Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
• For the Lasagne Assembly:
  • 12 lasagne sheets (no-boil or pre-cooked)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

1. Prepare the Mushroom Filling:
   1. In a large skillet, heat the olive oil over medium heat.
   2. Add the chopped onion and garlic, and sauté until translucent.
   3. Add the sliced mushrooms, thyme, oregano, salt, and pepper. Cook until the mushrooms release their moisture and become golden brown.
   4. Pour in the white wine (if using) and vegetable broth. Let it simmer until the liquid reduces. Set aside.
2. Prepare the Olive Sauce:
   1. In a saucepan, heat the olive oil over medium heat.
   2. Add the crushed tomatoes, black and green olives, basil, oregano, salt, and pepper. Stir well.
   3. Add the balsamic vinegar and sugar. Simmer the sauce for about 20 minutes until thickened. Set aside.
3. Prepare the Béchamel Sauce:
   1. In a separate saucepan, melt the butter over medium heat.
   2. Add the flour and whisk continuously to form a roux. Cook for about 2 minutes.
   3. Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens.
   4. Season with nutmeg, salt, and pepper. Set aside.
4. Assemble the Lasagne:
   1. Preheat your oven to 375°F (190°C).
   2. Spread a thin layer of olive sauce at the bottom of a baking dish.
   3. Place a layer of lasagne sheets on top.
   4. Spread half of the mushroom filling over the lasagne sheets.
   5. Pour a layer of béchamel sauce over the mushrooms.
   6. Sprinkle a portion of shredded mozzarella cheese.
   7. Repeat the layers: lasagne sheets, olive sauce, mushroom filling, béchamel sauce, and mozzarella cheese.
   8. Finish with a final layer of lasagne sheets, béchamel sauce, and top with grated Parmesan cheese.
5. Bake the Lasagne:
   1. Cover the baking dish with aluminum foil and bake for 25 minutes.
   2. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
   3. Let the lasagne rest for 10 minutes before serving.
6. Garnish and Serve:
   1. Garnish with fresh basil leaves before serving.

Enjoy your delicious Lasagne of Mushrooms and Olives!