Most people have their go to meat sauce, so we will skip that part in this recipe and go to the part where the smoked mushroom comes in and makes a difference.
This recipe is made with sliced celeriac in place of pasta sheets, you can make this with either. There is no bechamel, just lots of parmesan cheese.
800g Meat sauce
200g King trumpet mushrooms
3 tbsp Smoked Mushroom Garum
1 large celeriac
1-1.5 cups Parmesan, freshly grated
Set your oven to 180°C/356°F.
While the oven heats up, slice the king trumpet mushroom lengthwise about 0.2cm thick. Place your mushroom slices on an oven tray lined with baking paper in 1 layer and put in the oven. You want dehydrate the mushroom, it will take 8-12 minutes depending on your oven. Once the mushrooms have lost their water, add them to a small container along with the Smoked Mushroom Garum, cover with lid and shake till mushroom slices are all coated in the Smoked Mushroom Garum and set aside.
If you are making the lasagna with celeriac…
Get a pot of water boiling as you will want to blanch you celeriac sheets briefly.
Don’t skip this step as it will give off too much water in the lasagna.
Cut the bottom and top off the celeriac. Using a good knife cut along the sides of the celeriac as thinly as you can to only get the peel off.
Cut your celeriac into as wide pieces as your mandolin can fit and slice in 0,3 cm slices, alternatively slice it with a sharp knife.
Blanche all the slices in the boiling water for 40 seconds. When removing, place them on a clean tea towel in one layer and pat them dry with another tea towel.
Give the container with the mushrooms another little shake.
Get out your oven dish for the lasagna, start by adding just enough meat sauce to thinly cover the bottom. Add one layer of celeriac or pasta sheets, generously cover with a layer of sauce followed with a layer of the garum mushrooms, cover with freshly grated cheese, followed by another layer of celeriac or pasta sheets and repeat a total of three times. Remember you need to save enough sauce to cover the top layer of celeriac or pasta. Generously cover the top of the lasagna with parmesan and put in the oven. If the oven dish is very full remember to put the tray on flat oven tray instead of the wire rack so that you avoid having to clean the bottom of your oven if the lasagna bubbles over a little.
Cook for about 50-60 minutes and let is rest for a good 60-90 minutes before eating.
Serve with a good olive oil, freshly cracked black pepper, a little chili and a nice salad.