Mushroom Lasagna


12 ounce Shitake mushrooms
12 ounce Bella mushrooms
1 Onion chopped
1 Carrot peeled and chopped
4 cloves of Garlic chopped
1⁄4 cup of Tomato paste
1 tbsp of Maani’s Chicken Tikka
Masala Spice Blend
15 Lasagna cooked sheets
1⁄2 cup of Parmesan cheese
1/3 cup of Grated Romana cheese
1⁄2 cup of Mozzerela shredded cheese
1⁄2 cup of Heavy Cream
2 Tbsp of Fresh Basil Chopped
2 Tbsp of Fresh Parsley chopped
2 cups of Vegetable or Chicken Broth
3 Small Tomato’s chopped
Salt and pepper to taste


Preheat the oven at 350 degrees. Heat a large saucepan over medium high heat with canola oil and sauté the onions, red
chili, garlic and carrots for 10 minutes until light brown. Then add the chopped mushrooms into the same sauté pan and keep
stirring until the mushroom liquid gets absorbed and brown approx. 15 minutes. Now add salt, pepper, Maani’s Spice Blend and
vegetable or chicken stock. You can add the tomato paste and stir this into the mushroom mixture and let the sauce thicken for
another 20 min till you get the consistency of a ragu. Once you have the right consistency and flavor then stir in the cream and
remove from heat.
Now combine all the cheeses in a small bowl. To assemble the lasagna, spread one-fifth of the sauce in the bottom of a 30cm x
20cm rectangular dish, then top with a fifth of the cheese mixture, the chopped basil and parsley followed by a layer of lasagna
sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce
and cheese: that’s five layers of sauce and cheese and four layers of pasta.
Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, and bake for 30 minutes. Sprinkle over the remaining basil and

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