Open lasagne of mushrooms & olives

• sheets fresh lasagne↗8
• sunflower oil↗2 tbsp tbsp
• flat cap mushrooms↗200g g

  thickly sliced

• mixed wild mushrooms200g g

  trimmed

• freshly grated parmesan50g g
• balsamic vinegar↗2 tbsp tbsp
• extra-virgin olive oil↗100ml ml
• dried red chilli↗1

  finely chopped

• green olives↗2 handfuls

  stoned and halved

• parsley↗1 handful

  leaves, roughly chopped

• fresh oregano↗6 sprigs

  or marjoram, leaves picked and roughly chopped

Step-by-step instructions

1. 1

   To make the dressing, gently heat the balsamic vinegar, olive oil and chilli together with 1 tbsp of water. Once warm, add the olives and the herbs, remove from the heat and set aside.

2. 2

   Bring a large pot of water to the boil, add the lasagne sheets and salt if you wish, then simmer for 3 mins. Meanwhile, heat the sunflower oil in a large frying pan until very hot. Add the flat cap mushrooms and fry for 1 min until they start to colour. Add mixed mushrooms and fry for 2-3 mins more. Season if you want to and set aside.

3. 3

   Drain the lasagne sheets and put one on the base of each of four large plates. Scatter the mushroom mixture over and put a second sheet on top. Spoon over the dressing, sprinkle over the parmesan and serve immediately.