Mushroom Lentil Lasagne Recipe

Ingredients

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 cans chopped (diced) tomatoes
• 2 tablespoon tomato puree (paste)
• ½ tablespoon balsamic vinegar
• 500 ml (2 ¼ cups) vegetable stock
• 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 5oz) 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

1. Heat 1 tablespoon olive oil in a large sauté pan. Add the onion, carrot, celery and a pinch of salt. Cook over medium-low heat for 20 minutes, stirring occasionally. Add garlic, fennel seeds (if using), oregano, and parsley; cook for 1 minute. Add mushrooms and 1 tablespoon butter, season with salt and pepper, cook until mushrooms are soft and juices release, stirring often. Add tomatoes, tomato puree, and balsamic vinegar; stir well. Pour in vegetable stock, lentils, Henderson’s Relish, and soy sauce. Add bay leaves and season with salt and pepper. Reduce heat and simmer for 50 to 60 minutes, stirring regularly.
2. Melt butter in a saucepan, add flour and stir until smooth paste forms. Gradually whisk in milk, stirring constantly until smooth and thickened. Season with salt, pepper, and nutmeg. Set aside until needed.
3. Spread a little ragu on the base of a casserole dish. Cover with lasagne sheets without overlapping excessively. Spread half the ragu over the sheets, sprinkle some grated cheese, then pour some bechamel sauce over the cheese. Top with lasagne sheets and repeat layering. Finish with a layer of lasagne sheets, pour remaining bechamel sauce on top, and grate mozzarella, pecorino, and remaining cheddar over the sauce.
4. Preheat oven to 170°C (335°F) fan or 190°C (375°F) conventional. Bake uncovered for 25 to 30 minutes, turning the dish halfway through baking. When the top is golden and bubbling, remove from oven and let cool slightly before serving.

Notes

• Nutritional info is approximate and based on one of six servings.
• Use an 18 x 27 cm casserole dish about 6 cm deep for best fit.
• Leftovers can be refrigerated up to 3 days or frozen in portions for up to 3 months; thaw overnight before reheating.
• If Henderson’s Relish is unavailable, substitute vegetarian Worcestershire sauce.
• Fresh egg lasagne sheets are recommended but pre-cooked dried pasta sheets can be used if preferred.
• Use pre-cooked puy lentils or canned lentils as a convenient option.
• Dairy used is full-fat except for semi-skimmed milk in bechamel.
• For accuracy in measurement, weighing ingredients is suggested.