Description
A hearty and flavorful Mushroom Lasagne with Lentils featuring a rich mushroom and lentil ragu, creamy béchamel sauce, and layers of fresh egg lasagne sheets topped with a blend of mozzarella, cheddar, and pecorino cheeses. Perfect for a comforting vegetarian main course.
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 teaspoons dried oregano
- 1 level teaspoon 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 the cans
- 2 tablespoons 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 Béchamel 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 (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 finely grated
Instructions
- Make the Ragu: Heat 1 tablespoon olive oil in a large sauté pan over medium-low heat. Add finely chopped onion, carrot, and celery with a pinch of salt. Cook for at least 20 minutes, stirring occasionally to soften and avoid burning. Add garlic, fennel seeds (if using), dried oregano, and dried parsley, cooking for another minute. Add butter and all the sliced mushrooms, season with salt and pepper, and cook until mushrooms are soft and have released juices, stirring often for even cooking. Pour in chopped tomatoes and their diluted juices, stir well. Add tomato puree and balsamic vinegar. Pour in vegetable stock, add cooked lentils, stir together. Add Henderson's Relish and soy sauce, then season with salt and pepper. Drop in bay leaves and reduce heat to simmer. Simmer uncovered for 50 to 60 minutes, stirring regularly to prevent sticking.
- Prepare the Béchamel Sauce: Melt butter in a saucepan over medium heat. Add flour and stir continuously to form a smooth paste. Gradually pour in milk, stirring constantly to avoid lumps, until all milk is incorporated and the sauce is thick and smooth. Season with salt, pepper, and freshly grated nutmeg. Set aside until needed.
- Assemble the Lasagne: Spread a small amount of the ragu evenly on the base of an 18 x 27 cm (11 x 7 inch), 6 cm (2.5 inch) deep casserole dish. Cover with fresh lasagne sheets without overlapping too much. Spread half of the remaining ragu over the pasta layer. Sprinkle some grated cheese over the ragu, then pour béchamel sauce over the cheese. Add another layer of lasagne sheets and repeat the layering with the remaining ragu, cheese, and béchamel sauce. Finish with a top layer of lasagne sheets. Pour remaining béchamel sauce evenly over the top, then grate mozzarella, pecorino, and cheddar cheeses evenly over the béchamel.
- Bake the Lasagne: Preheat oven to 170°C (335°F) fan or 190°C (375°F) conventional. Bake the uncovered lasagne for 25 to 30 minutes, turning the casserole dish once halfway through cooking. The top should be golden and bubbling when done. Remove from the oven and allow to cool slightly before serving.
Notes
- Nutritional information is approximate, based on one serving out of six.
- Use an 18 x 27 cm (11 x 7 inch), 6 cm (2.5 inch) deep casserole dish for layering the lasagne.
- Leftovers can be refrigerated and reheated until piping hot; consume within 3 days.
- For freezing, portion lasagne in freezer bags, defrost overnight, and reheat thoroughly. Use within 3 months.
- If Henderson's Relish is unavailable, vegetarian Worcestershire sauce is a suitable substitute.
- Fresh egg lasagne sheets are ideal; if using dried pasta sheets, pre-cook them before assembly.
- Pre-cooked lentils simplify preparation. Canned lentils are an acceptable alternative.
- The recipe uses full-fat dairy products except for semi-skimmed milk in the béchamel sauce.
- For precise measurements, using a digital scale is recommended as cup volumes vary by brand.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 50 mg
