The ragù in this lasagne pays homage to penne all’Aconese, the first dish that Ixta fell madly in love with.

Serves
6

Preparation

25min

Cooking

1hr
50min

Skill level

Easy
By
Average: 3.4 (26 votes)
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It’s served at Ristorante Pizzeria Acone, a community run restaurant in the Tuscan village of Acone, perched at the top of the mountain on which she spent her formative childhood years. The recipe is a closely guarded secret, but the complex, earthy and deeply umami flavour of dried porcini mushrooms is impossible to miss. This is our meatless take on that mythical sauce.

The ragù can easily be made vegan if you lose the cream. It can also be made ahead and refrigerated, ready to be served with pasta or polenta, saving yourself the trouble of constructing the lasagne if you’re short on time. Reduce the black pepper and lose the chilli for a child-friendly version. If you want to get ahead, the lasagne can be assembled, refrigerated and then baked the next day (once it’s come back up to room temperature).

Ingredients

  • 750 g chestnut mushrooms, halved
  • 500 g oyster mushrooms
  • 135 ml olive oil, plus extra for greasing
  • 60 g dried porcini mushrooms
  • 30 g dried wild mushrooms
  • 2 dried red chillies, roughly chopped (deseeded for less heat)
  • 500 ml hot vegetable stock
  • 1 onion, peeled and quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered (90 g)
  • 2–3 plum tomatoes, quartered (200 g)
  • 75 g tomato paste
  • 130 ml thick (double) cream
  • 60 g Pecorino Romano, finely grated
  • 60 g Parmesan, finely grated
  • 5 g basil leaves, finely chopped
  • 10 g parsley leaves, finely chopped, plus an extra tsp to serve
  • 250 g dried lasagne sheets (that’s about 14 sheets)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 230°C fan-forced.

2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 45ml of oil and 1 teaspoon of salt and spread out on a large, 40 cm x 35 cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.

3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340 ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.

4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60 ml of oil in a large saute pan or pot on medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800 ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragu. Stir in 100 ml of the cream and simmer for another 2 minutes, then remove from the heat.

5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28 cm baking dish (or a 30 cm x 20 cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne 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.

6. Drizzle over 3 tsp (15 ml) of cream and 3 tsp (15 ml) of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan-forced and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

 

Extracted from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, hb, $55)