Christmas is over, time for something light and fresh! Like a delicious open lasagna with mushrooms, spinach, grilled tomatoes and truffle! Small tip; cut the lasagna leave in half if they are too big.

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 gr cherry tomatoes
  • 250 gr fresh lasagna sheets
  • 200 gr spinach
  • 250 gr wild mushrooms
  • 1 tablespoon truffle tapenade
  • truffle oil
  • fresh thyme
  • 250 gr ricotta
  • 1 garlic clove
  • chiliflakes

How to prepare it:

Get a pan filled with water for the lasagna. For this recipe I use ready-made fresh lasagna sheets. If you have a plate warmer, I would recommend you use it. You can also warm up the plates by putting them in hot water for 2 minutes.

Place the tomatoes in an oven dish, sprinkle some olive oil and salt over it and grill them in the oven in 10 minutes.

Cut the mushrooms into thin slices. Peel the thyme twigs. Peel the garlic, cut it over half and remove the root. Put a frying pan on the stove. Heat up a bit of oil. Add the mushroom slices and bake on high heat for about 10 minutes. Add the thyme to the mushrooms and squeeze the garlic out at the mushrooms. Sprinkle some dried chili flakes with the mixture.

Add the ricotta and a scoop of truffle tapenade and stir well, let everything heat up.

Put the pan with water for the lasagna on the heat and bring it to a boil. Cook the sheets as indicated on the packaging.

Once the lasagna is ready you can make up the plates. Get the tomatoes out of the grill. Start with a lasagna sheet on each plate. Put some spinach and some scoops of the mushroom mixture and finish with a lasagna sheet. Do this for another layer. Cover with a lasagna sheet. Now put some spinach on it again, a last scoop of mushroom mixture. Put a bunch of tomatoes on it, sprinkle some truffle oil all over the whole and finish with some pine nuts.