Description

This Mushroom Lasagne with Lentils is a hearty, vegetarian main course combining a rich mushroom and lentil ragu with creamy béchamel sauce and layers of fresh egg lasagne sheets, all baked to golden perfection. Perfectly balanced with mature cheddar, mozzarella, and Pecorino cheeses, this recipe offers a comforting, flavorful meal suitable for family dinners or special occasions.

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 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 Béchamel Sauce

60 g (½ a stick + 1 tsp) of 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 (about 6 large sheets)
150 g (1 x 5oz) fresh mozzarella, grated
90 g (¾ cup) mature (sharp) cheddar cheese, grated
25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese), finely grated

Cook Mode Prevent your screen from going dark

Instructions

Make the Ragu: Heat 1 tablespoon of olive oil in a large sauté pan. Add the onion, carrot, and celery along with a pinch of salt. Cook over medium to low heat for at least 20 minutes, stirring occasionally to prevent burning. Once the vegetables are soft, add the garlic, fennel seeds (if using), 2 teaspoons dried oregano, and 1 teaspoon dried parsley. Stir and cook for one minute. Add the sliced mushrooms and 1 tablespoon butter, season with salt and pepper, and cook until the mushrooms soften and release their juices, stirring regularly.
Add Tomatoes and Stock: Pour in the two cans of chopped tomatoes along with any added water from the cans. Stir in 2 tablespoons tomato puree and ½ tablespoon balsamic vinegar. Add 500 ml vegetable stock, 250 g cooked lentils, ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce, and 1 teaspoon light soy sauce. Add 2 dried bay leaves. Season with salt and freshly ground black pepper.
Simmer the Ragu: Reduce the heat to low and simmer the mixture gently for 50 to 60 minutes, stirring regularly to prevent sticking and allow flavors to meld.
Make the Béchamel Sauce: In a saucepan, melt 60 g butter over medium heat. Add 60 g plain flour and stir continuously to form a smooth paste. Gradually pour in 450 ml semi-skimmed milk while stirring constantly until the sauce thickens and is smooth. Season with ⅛ teaspoon sea salt, ⅛ teaspoon freshly ground black pepper, and ¼ teaspoon freshly grated nutmeg. Set aside until ready to assemble.
Assemble the Lasagne: Preheat oven to 170°C (335°F) fan or 190°C (375°F) conventional oven. Spread a small amount of ragu on the base of an 18 x 27 cm (7 x 11 inch) casserole dish. Arrange lasagne sheets to cover the base without overlapping too much. Spread half of the remaining ragu over the sheets, then sprinkle grated cheese over the ragu. Pour some béchamel sauce over the cheese, then top with lasagne sheets to form the second layer. Repeat layering with the remaining ragu, cheese, béchamel, and lasagne sheets. Finish with a final layer of lasagne sheets, topped with remaining béchamel sauce and grated mozzarella, Pecorino, and cheddar cheeses.
Bake the Lasagne: Place the dish in the preheated oven uncovered and bake for 25 to 30 minutes. Rotate the casserole dish halfway through baking to ensure even cooking. Bake until the top is golden brown and bubbling.
Rest and Serve: Remove the lasagne from the oven and allow it to cool slightly for a few minutes before serving to let the layers set for easier slicing.

Notes

Nutritional information is approximate and based on one serving when divided into 6 portions.
The casserole dish size used was approximately 18 x 27 cm and 6 cm deep.
Leftovers can be cooled, refrigerated, and reheated until piping hot within 3 days. For freezing, portion into individual servings and store in freezer bags for up to 3 months. Defrost overnight before reheating.
If Henderson's Relish is unavailable, vegetarian Worcestershire sauce is a suitable substitute.
Fresh egg lasagne sheets are recommended, though dried sheets can be used if pre-cooked according to package instructions.
Pre-cooked puy lentils or canned green or brown lentils may be used according to preference.
Recommend weighing ingredients for accuracy as cup volumes can vary by brand.
All dairy used in this recipe is full fat except the semi-skimmed milk used in the béchamel sauce.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 460 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 18 g
Cholesterol: 40 mg