Mascarpone and Mushroom Lasagne. Mix together the mascarpone, some seasoning and the nutmeg. Arrange a layer of lasagne over the mushrooms, then add the peppers. Spread another layer of lasagne on top.

Layer on a quarter of the mascarpone sauce in the slow cooker, and another quarter in the lasagne dish, followed by the rest of the mushroom mixture and the remaining lasagne sheets, half in each. Add the cream and cook over moderate heat, scraping up any. Allow to bubble for a few mins until thickened slightly, remove from heat and stir in basil. You can have Mascarpone and Mushroom Lasagne using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mascarpone and Mushroom Lasagne

You need 4 tsp of olive oil.
Prepare 250 grams of chestnut mushrooms (sliced).
It's 1 of onion (peeled and chopped).
You need 2 clove of garlic (peeled and crushed).
Prepare 500 grams of frozen spinach.
It's 500 grams of mascarpone.
You need 1/4 tsp of ground nutmeg.
You need 200 grams of fresh egg lasagne sheets.
It's 290 grams of jar of red peppers (drained and sliced).
It's 60 grams of pecorino or parmesan cheese (grated).
Prepare 1 liter of ovenproof dish.
It's 1 of salt and freshly ground black pepper.

Spoon small amount of the chicken mixture into the base of an oven proof dish. Cover with lasagne sheets and then cover with parmesan. The Best Lasagna With Mascarpone Cheese Recipes on Yummly Three Cheese Broken Lasagna, Easy Beef Lasagna, Vegan Spinach Lasagna.

Mascarpone and Mushroom Lasagne instructions

Set the oven to 200°C. Heat 2 teaspoons oil in a frying pan and gently fry the mushrooms for a few minutes, to brown them. Tip them into the overproof dish..
Wipe out the pan, heat the rest of the oil, add onion and cook for a few minutes, to soften it. Add the garlic and spinach.Cook for a few minutes more, until the spinach is defrosted.season..
Mix together the mascarpone, seasoning and the ground nutmeg, and set aside..
Arrange a layer of lasagne sheets over the mushrooms, and then add the peppers. Place another layer of lasagne on top. Spoon spinach over and finish with the final layer of lasagne.
Spread the mascarpone over the top and sprinkle with grated cheese. Bake for 30 minutes, until golden..

Wild Mushroom Ragout with Creamy Polenta Andrew Zimmern. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. To make the tomato and vegetable sauce, heat the oil in a frying pan. For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mascarpone sauce, mix together and take off the heat.