Jul 14 2026
Restaurants›Quiora›Small Kine Farms Mushroom Lasagna Recipe

Small Kine Farms Mushroom Lasagna Recipe

Inspired by Quiora
Time1h 30m
Serves6

マッシュルームのクーリ、リコッタチーズ、ガーリックブレイズドケール、トリュフチーズソース

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Ingredients

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Mushroom Coulee

Ricotta Layer

Garlic Braised Kale

Truffle Cheese Sauce

Lasagna Assembly

Method

Mushroom Coulee

  1. 1

    Prepare the Mushroom Coulee

    In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant. Add sliced mushrooms, salt, and pepper. Cook until mushrooms are browned and tender. Blend until smooth and set aside.

Ricotta Layer

  1. 2

    Make the Ricotta Mixture

    In a bowl, combine ricotta cheese, egg, grated Parmesan, chopped basil, and salt. Mix until well blended and set aside.

Garlic Braised Kale

  1. 3

    Prepare the Kale

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped kale, salt, and pepper. Cook until the kale is wilted and tender, about 5 minutes. Set aside.

Truffle Cheese Sauce

  1. 4

    Make the Cheese Sauce

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, cooking until thickened. Remove from heat, stir in truffle oil, cheddar cheese, and salt until smooth.

Lasagna Assembly

  1. 5

    Assemble the Lasagna

    Preheat the oven to 180°C (350°F). Spread a layer of mushroom coulee in the bottom of a baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, half of the garlic braised kale, and a layer of truffle cheese sauce. Repeat layers, finishing with noodles on top. Spread remaining truffle cheese sauce and sprinkle with shredded mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.

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