Open Mushroom and Tomato Lasagna

Ontario mushrooms are the stars in this pasta appetizer, so use a variety for maximum impact. Leave small mushrooms whole and slice large ones. If you like, serve as a side dish alongside grilled chicken, beef or pork for a delicious meal.

Preparation Time:

Cooking Time:

Appetizers: 6

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  • 6 lasagna noodles
  • 1/3 cup (75 mL) extra-virgin olive oil
  • 2 Ontario Shallots, sliced
  • 2 cloves garlic, minced
  • 12 oz (375 g) mixed Ontario Mushrooms (Crimini, Shiitake, Oyster and White Button), thickly sliced
  • 2 tbsp (25 mL) balsamic vinegar
  • 8 Ontario Greenhouse Cherry or Grape Tomatoes, quartered
  • 1/2 tsp (2 mL) dried basil
  • Salt and freshly grated black pepper
  • 1/3 cup (75 mL)chopped fresh Ontario Parsley or Chives
  • 12 curls freshly shaved Ontario Asiago Cheese


Cook pasta in boiling water until tender.

Meanwhile, in large nonstick skillet, heat 1/4 cup (50 mL) of the oil over medium-high heat. Add shallots, garlic and mushrooms; cook for 2 to 3 minutes or until slightly softened. Stir in vinegar and tomatoes; heat just until warm. Remove from heat. Season with basil and salt and pepper to taste.

To serve, drain pasta well in colander and toss with remaining 2 tbsp (25 mL) of the oil. Loosely fold 1 lasagna noodle in each shallow flat soup bowl or dinner plate. Scatter mushroom mixture over top. Sprinkle with parsley; garnish with shaved cheese. Serve immediately.

Nutritional information

1 Appetizer

  • PROTEIN: 7 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 24 grams
  • CALORIES: 240