Lion’s mane mushroom lasagne
Kane Pollard isn’t just an acclaimed chef – he’s also a loving dad. Here, he shares one of his family’s favourite recipes for lasagne, and uses lion’s mane mushrooms for a delicious and nutritious twist. The best part? The kids love it!
Makes 1 tray / 12 serves
400g lion’s mane mushrooms, roughly chopped
1 eggplant, chopped
6 cloves garlic, roughly chopped
1 large brown onion, roughly chopped
200ml olive oil
4 tbsp flake salt
1 tsp pepper
1 bunch parsley chopped
1 bunch basil chopped
700g jars of tomato sugo x2
250g mozzarella cheese, grated
12 lasagne sheets
Preheat oven to 190C. In a heavy-based pan, sauté onions and garlic in the olive oil for a few minutes before adding the mushrooms and chopped eggplant. Season with flake salt and pepper, then add the sugo. Bring up to a simmer, then cook on low with the lid on for 2 hours, topping up with water if it gets too thick and sticky.
Allow the sauce to come down to room temperature, then blitz in a food processor until relatively smooth. Add the chopped herbs and pulse until combined.
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Start to build the lasagne! Add a layer of sauce to the bottom of the baking dish, add a layer of cheese, then the lasagne sheets. Repeat until all the sauce is used up, or you’ve made it to the top of your dish (making sure you finish with sauce then cheese on top). If there’s leftover sauce, freeze for next time, or use it to stir through pasta or on top of a schnitzel with cheese to make parmies!
Cover the tray with foil and bake for 40 minutes, until the pasta is cooked through.
This recipe first appeared in the June 2025 issue of SALIFE magazine.
