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Recipe details
Oven-Roasted Fresh Ruffled Lasagne with Mushrooms, Tomato, and Parmesan
Fresh ruffled lasagne is layered with a reduced tomato-garlic sauce, browned mushrooms, ricotta, and Parmesan, then baked until bubbling and browned. Brief blanching softens the fresh sheets, while the reduced sauce supplies moisture during baking. A dinner idea with ingredients and cooking steps in one place.
≈ 45 kcal/100 g · ≈ 461 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
crushed tomato220 g
Parmesan, grated25 g
cremini mushrooms, sliced120 g
whole-milk ricotta100 g
garlic clove, minced1 pcs
olive oil22 ml
water for blanching pasta750 ml
salt1 g
black pepper1 g
Cookware and utensils
Small saucepan
1-quart baking dish
Colander
Skillet
Tongs
Directions
01
Preheat the oven to 375°F (190°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
375°F/190°C
02
Bring the water to a boil and season it with half the salt.
Products
water for blanching pasta — 750 ml; salt — 1 g
Action
boil
Time
5 min
Temperature
boiling
03
Blanch the fresh ruffled lasagne for 1 minute
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
Action
blanch and drain
Time
1 min
Temperature
boiling water
04
drain it
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
Action
blanch and drain
Time
1 min
Temperature
boiling water
05
Heat the oil in the skillet over medium heat and sauté the mushrooms for 5 minutes.
Add the crushed tomato, remaining salt, and pepper
Products
crushed tomato — 220 g; salt — 1 g; black pepper — 1 g
Action
reduce
Time
4 min
Temperature
medium heat
08
simmer for 8 minutes until slightly thickened
Products
crushed tomato — 220 g; salt — 1 g; black pepper — 1 g
Action
reduce
Time
4 min
Temperature
medium heat
09
Spread one-third of the tomato sauce in the baking dish.
Products
crushed tomato — 220 g
Action
spread
Time
1 min
Temperature
room temperature
10
Place half the blanched lasagne over the sauce and spread half the ricotta over it.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick; whole-milk ricotta — 100 g
Action
layer
Time
2 min
Temperature
room temperature
11
Add half the mushrooms and one-third of the Parmesan.
