Description
A comforting and hearty Mushroom Lasagne with Lentils recipe 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 nourishing 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
- 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 of olive oil in a large sauté pan over medium heat. Add the chopped onion, carrot, and celery with a pinch of salt and cook on medium to low heat for at least 20 minutes, stirring occasionally to prevent burning until softened.
- Add Garlic and Herbs: Stir in the pressed garlic, optional fennel seeds, dried oregano, and dried parsley. Cook the mixture for one minute to release the aromas.
- Cook Mushrooms: Add all sliced mushrooms and 1 tablespoon of butter to the pan. Season with salt and pepper. Cook until the mushrooms soften and release their juices, stirring often for even cooking.
- Add Tomatoes and Liquids: Pour in the two cans of chopped tomatoes and stir well. Add tomato puree and balsamic vinegar, stirring to combine. Then add vegetable stock, lentils, Henderson's Relish (or vegetarian Worcestershire sauce), and light soy sauce. Season with salt and pepper, then add the bay leaves.
- Simmer the Ragu: Reduce heat to low and simmer the sauce uncovered for 50 to 60 minutes, stirring regularly to prevent sticking, until thickened and flavorful.
- Make Bechamel Sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook briefly until smooth. Gradually whisk in milk, stirring constantly until all milk is incorporated and the sauce thickens to a creamy consistency. Season with salt, pepper, and freshly grated nutmeg. Set aside.
- Assemble the Lasagne: Spread a small amount of ragu over the base of an 18 x 27 cm (11 x 7 inch) casserole dish. Cover with a layer of fresh lasagne sheets. Spread half of the ragu over the pasta, sprinkle some grated cheeses, then pour some béchamel sauce over the cheese. Top with another layer of lasagne sheets.
- Layer and Repeat: Repeat layering with the remaining ragu, cheese, and béchamel sauce. Finish with a final layer of lasagne sheets, pour the remaining béchamel sauce on top, and grate mozzarella, Pecorino, and cheddar evenly over the surface.
- Bake the Lasagne: Preheat oven to 170°C fan (190°C conventional/375°F). Bake uncovered for 25 to 30 minutes, turning the casserole dish halfway through to ensure even cooking. The top should be golden and bubbling.
- Rest and Serve: Remove from oven and allow the lasagne to cool slightly before serving to let it settle and make slicing easier.
Notes
- Nutritional info is approximate and based on 1 of 6 servings.
- Use an 18 x 27 cm casserole dish about 6 cm deep (11 x 7 inches, 2.5 inches deep).
- Store leftovers in the fridge for up to 3 days and reheat until piping hot before serving.
- Freezing individual portions in freezer bags works well; defrost overnight and use within 3 months.
- If Henderson's Relish is unavailable, substitute with vegetarian Worcestershire sauce.
- Fresh egg lasagne sheets are recommended; dried sheets can be used but should be pre-cooked.
- Use pre-cooked puy lentils or canned lentils as a convenient alternative.
- Milk used is semi-skimmed; butter and cheeses are full fat for best flavor.
- Weigh ingredients when possible for accuracy, using digital scales for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 40 mg
