Open Mushroom and Shrimp Lasagne

Open Shrimp and mushroom lasagne

Open Mushroom and Shrimp Lasagne – From the Taste Mag

This dish was responsible for diagnosing my seafood allergy. (BOOHOO!) It is the last seafood dish I made. But it’s a winner! I’d highly recommend it as a starter at a dinner party. I got this recipe from the Woolworths Taste Magazine.

1 Tbs olive oil

1 Tbs butter, plus extra for greasing

3 cloves garlic, crushed

250g portobellini mushrooms, halved

3 baby roasting leeks, very finely chopped

200g shrimps (defrosted and patted dry)

12 sheets fresh lasagne (if you can make it yourself! big difference)

Sea salt and freshly ground black pepper

1/2 cup good quality chicken stock (I use the Nomu liquid chicken stock)

1 cup cream

2 Tbs chopped flat-leaf parsley

1/2 cup grated mozzarella

1/2 cup grated parmesan

Preheat the oven to 180 C.

In a large pan over a medium heat, add the oil and butter and, when the latter has melted, fry the garlic, mushroom and leek until softened.

Toss in the shrimps and remove from the heat.

In the base of a greased 25cm round ovenproof dish, spread a bit of the veggie-shrimp mixture and cover with a layer of lasagne sheets.

Top with the remaining mixture, season to taste and pour over the cream and stock.

Scatter with parsley and both cheeses and bake for 25 mins, or until golden and bubbling.

Serves 4

 

Recipe from the Woolies Taste Magazine

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