Mushroom Sauce



  1. In a small bowl, combine the mushrooms and 1 cup of boiling water, set aside for 30 minutes. Remove the mushrooms, and reserve the water. Trim the stems and slice the caps.
  2. In a large frypan, heat the oil over a medium heat. Add the onion and sauté until transparent. Stir in the parsley, rosemary and tomatoes. Crush the tomatoes with the back of a fork.
  3. Add the sliced mushrooms and reserved soaking liquid. Season to taste.
  4. Simmer for 20 minutes, uncovered, then set aside.
  5. In a large bowl combine the ricotta, spinach, buttermilk and 1/4 cup of Parmesan. Season to taste. Set aside.
  6. In a large bowl combine the prepared sliced capsicum, squash, eggplant, zuchinni and artichokes.
  7. Heat the chicken stock and steam the onion. Add to the other vegetables.
  8. Pre-heat oven to 180C. Lightly spray a 20 x 30 cm baking dish with oil.
  9. Spread a few tablespoons of the mushroom sauce on the bottom of the dish, cover with a layer of lasagne sheets, half the cheese filling, half the Mozzarella cheese, and half the vegetables mixture.
  10. Spoon 1 cup of the mushroom sauce over the vegetables.
  11. Repeat.
  12. Add a final layer of lasagna sheets and top with the remaining sauce.
  13. Sprinkle with the remaining Parmesan and bake, covered with foil, for 30 minutes. Remove the cover and bake for a further 15 minutes.
  14. Let the lasagna stand for 10 minutes before cutting and serving.