Description
This hearty Mushroom Lasagne with Lentils features a rich vegetable ragu layered with fresh egg lasagne sheets and a creamy béchamel sauce, topped with a blend of mozzarella, cheddar, and Pecorino cheeses. Perfect as a comforting vegetarian main dish, this recipe balances earthy mushrooms and nutritious lentils for a satisfying meal.
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 plus a little water
- 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 Bechamel Sauce
- 60 g (½ a stick + 1 tsp) butter
- 60 g (just under ½ 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 (about 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 the chopped onion, carrot, celery, and a pinch of salt. Cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning.
- Add Garlic and Herbs: Once the vegetables are soft, add the garlic, optional fennel seeds, dried oregano, and dried parsley. Cook for one minute while stirring.
- Cook Mushrooms: Add all the sliced mushrooms and 1 tablespoon butter. Season with salt and pepper. Cook until mushrooms are soft and have released their liquid, stirring frequently to cook evenly.
- Add Tomatoes and Seasonings: Pour in the two cans of chopped tomatoes along with a swirl of water from the cans. Stir in tomato puree and balsamic vinegar.
- Add Stock, Lentils, and Flavorings: Pour in vegetable stock, then add cooked lentils and stir. Stir in Henderson's Relish and light soy sauce. Season with salt and pepper. Drop in the bay leaves.
- Simmer: Reduce heat and simmer the ragu uncovered for 50 to 60 minutes, stirring regularly to prevent sticking.
- Make the Béchamel Sauce: Melt butter in a saucepan, then add flour and stir to form a smooth paste. Gradually add milk while stirring continuously until the sauce is smooth and thick. Season with salt, pepper, and freshly grated nutmeg. Set aside.
- Assemble Lasagne: Spread a small amount of ragu on the base of a casserole dish. Lay lasagne sheets to cover the sauce without overlapping too much. Spread half the ragu over the sheets, sprinkle some grated cheese, then pour some béchamel over the cheese. Top with more lasagne sheets.
- Layer Again: Repeat the layering process: the rest of the ragu, grated cheese, béchamel sauce, and lasagne sheets finishing with a final layer of sheets on top.
- Top and Bake: Pour the remaining béchamel sauce over the top layer of pasta. Grate mozzarella, Pecorino, and cheddar over the béchamel. Bake uncovered in a preheated oven at 170°C (335°F) fan or 190°C (375°F) conventional oven for 30 minutes. Turn the dish halfway through baking.
- Rest and Serve: Once the top is golden and bubbling, remove from the oven and let it cool slightly before serving.
Notes
- Nutritional information is calculated per serving (serves 6) and is approximate.
- Use a casserole dish about 18 x 27 cm and 6 cm deep (7 x 11 inches and 2.5 inches deep) for assembling the lasagne.
- Leftovers can be refrigerated for up to 3 days and reheated until piping hot. Freeze in individual portions for up to 3 months; defrost overnight before reheating.
- Henderson's Relish is mainly available in the UK; vegetarian Worcestershire sauce makes a good substitute.
- If using dried lasagne sheets, cook them first according to package instructions before assembling.
- Pre-cooked puy lentils from the store or canned lentils can be used interchangeably.
- All dairy used is full-fat except for the semi-skimmed milk in the béchamel sauce.
- For accuracy in measurements, weigh ingredients using a digital scale or use standardized measuring cups.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg
