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potato lasagna with wild mushrooms prep time: 20 min
cook time: 30 min

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Great for Passover

1 stick of unsalted butter
2 large potatoes
1 large shallot
1/4 cup of parsley minced
1/4 cup of chives minced
4 cups of assorted mushrooms

Preheat oven to 350 degrees Peel potatoes and slice to 1/8th inch thickness (roughly 10 to 12 slices per potato)
Lay slices on parchment paper and coat with melted butter
Sprinkle with salt and pepper
Cover potatoes with parchment paper and bake for 7 to 10 mins. until they are soft
Set aside cooked potatoes
Cook remaining butter on high heat in a skillet
Begin adding mushrooms and shallots together until liquid evaporates.
Stir in remaining ingredients
Season with salt and pepper and remove from heat
Take baking sheet and begin layering first potatoes then mushrooms and repeating process until each layer is complete ending with potatoes
Place another baking sheet on top of lasagna to weight down.
Let lasagna compress for one hour to avoid potatoes from falling apart.
To serve, reheat in 275 to 300 degree oven (5 to 10 mins.)

The sauce can be made dairy or non-dairy (for this use tofu "Better Than Sour Cream" or sour cream)
1 pkg. of vegetable dip 1 tbs.
Minced chives
1 medium tomato peeled, seeded, and diced
1 container of sour cream (roughly 16 oz.)

Blend ingredients together
Spoon out mixture onto potato and mushroom lasagna

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