Three Cheese Mushroom Lasagne

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

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.

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.

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.

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.

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.

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.

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