Three Cheese Mushroom Lasagne

Three Cheese Mushroom Lasagne
  • Serves: 6
  • Preparation: 40 minutes
  • Cooks In: 1 hour 30 minutes
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Ingredients

Mushroom sauce
500 g portobello mushrooms
500 g Swiss brown mushrooms
500 g button mushrooms
1 white onion
3 garlic cloves
1 carrot
3 celery sticks
2 tbsp olive oil
3 cups vegetable stock
cup dried porcini mushrooms
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp dried chilli flakes
1 tbsp tomato paste
1 tbsp brown sugar
1 tin (400g) of chopped tomatoes
1 cup red wine
Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
3 bay leaves
Béchamel sauce
2 tbsp butter
2 tbsp flour
2 cups milk
¼ cup dried porcini mushrooms
1 tsp white pepper
1 cup parmesan, grated
Other ingredients
1 packet of lasagne pasta sheets
750 g of cheddar, grated
1 ball of mozzarella, torn
To serve
1 white button mushroom, raw, sliced
Drizzle of olive oil

Method

For the Mushroom sauce:
1

First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.

2

Next in a blender, blitz the onion, garlic, carrots & celery until it’s a chunky paste. Place into a big pot with a dash of olive oil. Sauté for 1–2 mins.

3

Prep the fresh mushrooms. Roughly chop the portobello mushrooms; and blending the Swiss browns and buttons. Add all into the big pot and cook until mushrooms have reduced by half in size.

4

Then add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir & cook until golden then pour in the red wine. Cook for a further 5 mins.

5

Next pour in the stock along with the bundle of herbs and bay leaves. Cook with the lid on for 20–25 mins or until the sauce has thickened.

For the Béchamel:
6

Melt the butter in a pot. Once melted add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini & white pepper. Cook on low heat, stirring continuously until it starts to thicken. Turn off heat and add the parmesan. Stir to combine.

Building the lasagne:
7

Now layer the lasagne – mushroom sauce at the bottom; next sheets of pasta; then Béchamel sauce on top with some cheese. Repeat layering until no sauce remains.

8

Cook in a 180°C oven for 40 mins until the top is golden and bubbly.

Ingredients

Mushroom sauce
 500 g portobello mushrooms
 500 g Swiss brown mushrooms
 500 g button mushrooms
 1 white onion
 3 garlic cloves
 1 carrot
 3 celery sticks
 2 tbsp olive oil
 3 cups vegetable stock
  cup dried porcini mushrooms
 1 tbsp sea salt
 1 tbsp cracked black pepper
 1 tsp dried chilli flakes
 1 tbsp tomato paste
 1 tbsp brown sugar
 1 tin (400g) of chopped tomatoes
 1 cup red wine
 Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
 3 bay leaves
Béchamel sauce
 2 tbsp butter
 2 tbsp flour
 2 cups milk
 ¼ cup dried porcini mushrooms
 1 tsp white pepper
 1 cup parmesan, grated
Other ingredients
 1 packet of lasagne pasta sheets
 750 g of cheddar, grated
 1 ball of mozzarella, torn
To serve
 1 white button mushroom, raw, sliced
 Drizzle of olive oil

Directions

For the Mushroom sauce:
1

First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.

2

Next in a blender, blitz the onion, garlic, carrots & celery until it’s a chunky paste. Place into a big pot with a dash of olive oil. Sauté for 1–2 mins.

3

Prep the fresh mushrooms. Roughly chop the portobello mushrooms; and blending the Swiss browns and buttons. Add all into the big pot and cook until mushrooms have reduced by half in size.

4

Then add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir & cook until golden then pour in the red wine. Cook for a further 5 mins.

5

Next pour in the stock along with the bundle of herbs and bay leaves. Cook with the lid on for 20–25 mins or until the sauce has thickened.

For the Béchamel:
6

Melt the butter in a pot. Once melted add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini & white pepper. Cook on low heat, stirring continuously until it starts to thicken. Turn off heat and add the parmesan. Stir to combine.

Building the lasagne:
7

Now layer the lasagne – mushroom sauce at the bottom; next sheets of pasta; then Béchamel sauce on top with some cheese. Repeat layering until no sauce remains.

8

Cook in a 180°C oven for 40 mins until the top is golden and bubbly.

Three Cheese Mushroom Lasagne

Tags:

 Bakes & Pastries, Dinner, Pasta

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