Description
This hearty Mushroom Lasagne with Lentils is a comforting vegetarian dish featuring a rich mushroom and lentil ragu layered with creamy bechamel sauce and three types of cheese. Perfect for a satisfying dinner, it combines wholesome ingredients with classic Italian flavors for a delicious meat-free 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 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
- 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 (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 chopped onion, carrot, and celery with a pinch of salt. Cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning until soft. Add minced garlic, fennel seeds if using, dried oregano, and dried parsley. Stir and cook for 1 minute. Add mushrooms and butter, season with salt and pepper, and cook until the mushrooms are soft and their juices released, stirring often. Pour in chopped tomatoes, stir well, then add tomato puree and balsamic vinegar. Add vegetable stock, lentils, Henderson's Relish, soy sauce, salt, and pepper. Drop in bay leaves, reduce heat, and simmer uncovered for 60 minutes, stirring regularly to prevent sticking.
- Prepare the Bechamel Sauce: Melt butter in a saucepan, add flour and stir to form a smooth paste. Gradually pour in milk, stirring continuously to avoid lumps, until the sauce is thick and smooth. Season with salt, pepper, and nutmeg. Set aside until needed.
- Assemble the Lasagne: Spread a small amount of ragu on the base of a casserole dish (approximately 18 x 27 cm, 6 cm deep). Cover with lasagne sheets without overlapping too much. Spread half of the remaining ragu over the sheets. Sprinkle grated cheddar, mozzarella, and Pecorino cheese over the ragu then pour some bechamel sauce on top. Add another layer of lasagne sheets, repeat ragu, cheese, and bechamel layers. Finish with a final layer of lasagne sheets, then pour remaining bechamel sauce on top. Grate remaining mozzarella, Pecorino, and cheddar over the surface.
- Bake the Lasagne: Preheat oven to 170°C (335°F) fan or 190°C (375°F) conventional. Place the assembled lasagne uncovered in the oven and bake for 30 minutes, turning the casserole dish once halfway through cooking. Bake until the top is golden and bubbling. Remove from oven and allow to cool slightly before serving.
Notes
- Nutritional information is approximate and based on one serving of 6.
- Casserole dish size is approximately 18 x 27 cm and 6 cm deep (11 x 7 inches, 2.5 inches deep).
- Leftovers can be stored in the fridge for up to 3 days or frozen in portions for up to 3 months. Reheat until piping hot.
- Henderson's Relish can be substituted with vegetarian Worcestershire sauce if unavailable.
- Fresh egg lasagne sheets are recommended, but dried pasta can be used after pre-cooking.
- Pre-cooked puy lentils or canned lentils can be used.
- All dairy is full-fat except semi-skimmed milk used for the bechamel.
- For accurate measurements, weigh ingredients using a digital scale where possible.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 45 mg
