Description
A hearty and flavorful Mushroom Lasagne with Lentils combining a rich mushroom and lentil ragu, creamy béchamel sauce, and layers of fresh egg lasagne sheets topped with a blend of mozzarella, mature cheddar, and Pecorino cheeses. This vegetarian dish is perfect for a comforting dinner.
Ingredients
Scale
For The Ragu
- 1 tablespoon olive oil
- 1 medium brown onion finely chopped
- 1 large carrot peeled then finely chopped
- 2 stalks of celery finely chopped
- 3 cloves of garlic put through a garlic press or finely minced
- ¼ teaspoon fennel seeds (optional)
- 2 heaped tsp dried oregano
- 1 level tsp dried parsley
- 1 tablespoon butter
- 350 g (4 ¾ cups) chestnut (brown) mushrooms sliced
- 2 x 400 g (2 x 14.5 oz) cans chopped (diced) tomatoes with some water from cans
- 2 tablespoon tomato puree (paste)
- ½ tablespoon balsamic vinegar
- 500 ml (2 ¼ cups) vegetable stock made with hot water and 1 vegetable stock cube
- 1 teaspoon light soy sauce
- ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce
- 2 dried bay leaves
- 250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For The Bechamel Sauce
- 60 g (½ a stick + 1 tsp) butter
- 60 g (just under ½ a cup) plain flour (all-purpose flour)
- 450 ml (2 cups) semi-skimmed milk
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
For The Lasagne
- 250 g fresh egg lasagne sheets (approximately 6 large sheets)
- 150 g (1 x 5 oz ball) fresh mozzarella grated
- 90 g (¾ cup) mature (sharp) cheddar cheese grated
- 25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese) finely grated
Instructions
- Make the Ragu: Heat 1 tablespoon olive oil in a large sauté pan. Add onion, carrot, and celery with a pinch of salt and cook over medium to low heat for 20 minutes, stirring occasionally to prevent burning.
- Add Aromatics and Herbs: Add garlic, optional fennel seeds, oregano, and parsley. Stir and cook for 1 minute to release the flavors.
- Cook Mushrooms: Add mushrooms and 1 tablespoon butter. Season with salt and pepper. Cook until mushrooms are soft and have released their juices, stirring regularly for even cooking.
- Add Tomatoes and Seasonings: Pour in chopped tomatoes with some water from the cans, stir in tomato puree and balsamic vinegar.
- Add Stock, Lentils, and Sauces: Pour in vegetable stock, add lentils, stir, then add Henderson’s Relish, light soy sauce, season with salt and pepper, and drop in bay leaves.
- Simmer the Ragu: Reduce heat and simmer uncovered for 50 to 60 minutes, stirring regularly to prevent sticking.
- Make the Bechamel Sauce: Melt butter in a saucepan, add flour and stir to form a smooth paste. Gradually add milk while stirring continuously until smooth and thickened. Stir in salt, pepper, and nutmeg. Set aside.
- Assemble the Lasagne: Spread a thin layer of ragu on the base of a casserole dish (approx. 18 x 27 cm). Lay lasagne sheets over ragu evenly without excessive overlapping.
- Layer the Ingredients: Spread half the remaining ragu over the sheets, sprinkle some grated cheese over the ragu, then pour some bechamel sauce over the cheese. Top with lasagne sheets.
- Repeat Layers: Spread the remaining ragu, sprinkle cheese, pour bechamel sauce, and layer lasagne sheets again.
- Finish with Top Layer: Place a final layer of lasagne sheets on top, pour remaining bechamel sauce over them, then grate mozzarella, Pecorino, and cheddar cheeses evenly on top.
- Bake: Bake uncovered in a preheated oven at 170°C (335°F) fan or 190°C (375°F) conventional for 25 to 30 minutes. Turn the casserole dish halfway through baking for even cooking.
- Rest and Serve: Remove from oven when golden and bubbling on top. Leave to cool slightly before serving to set.
Notes
- Nutritional information is approximate, based on 1 of 6 servings.
- The casserole dish used measures approximately 18 x 27 cm and 6 cm deep (11 x 7 inches, 2.5 inches deep).
- Store leftovers in the fridge for up to 3 days; reheat thoroughly before serving.
- Freeze individual portions in freezer bags; defrost overnight and reheat thoroughly. Use within 3 months.
- Henderson's Relish can be substituted with vegetarian Worcestershire sauce if unavailable.
- Fresh egg lasagne sheets were used; dried pasta can be used but should be cooked first.
- Pre-cooked puy lentils are recommended, but canned lentils can be used instead.
- Dairy used is full-fat except for semi-skimmed milk in the béchamel.
- For accuracy, weigh ingredients if possible as cup measures can vary.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 30 mg
