Mushroom Lasagne

Updated at: Mon, 11 Sep 2023 09:49:49 GMT

Step 1

Soak porcini mushrooms in the wine for 30 minutes. Remove and squeeze out excess wine (retain the wine) and finely chop mushrooms. Set aside.

Step 2

Quarter white button mushrooms. Pulse in a food processor until finely chopped

Step 3

Heat oil and melt butter in a heavy based pot over medium high heat. Add garlic, onion, carrot, celery and cook for 3 minutes.

Step 4

Add tomato paste and cook for 1 minute. Add the white mushrooms, oregano and rosemary and cook for 6 minutes until water has come out of the mushrooms.

Step 5

Add porcini mushrooms and reserved wine. Stir, bring to boil then leave to simmer rapidly for 3 minutes until the wine is evaporated.

Step 6

Mix in flour and stir for 1 minute. Add the stock and boil for 5 minutes. Add the tomatoes, bay leaves salt and pepper, bring to the boil then lower the heat and simmer for 15 minutes to reduce.

Step 7

Pre heat the oven to 200 degrees C

Step 8

Melt butter in a large saucepan over medium heat. Reduce the heat to low and add flour and stir into the butter (roux).

Step 9

Cook, stirring regularly for 5 minutes. Slowly add half the milk while whisking. Once the roux dissolves, add the remainder of the milk. Add salt, pepper and nutmeg and whisk until lump free.

Step 10

Smear some ragu across the base of a 22x33x7 cm baking dish. Cover the base with Lasagne sheets.

Step 11

Spread with 1/4 of the ragu, 3/4 cup of the beschemel sauce using a spatula then cover with 6 slices of Swiss cheese. Repeat 3 more times. Sprinkle top with mozzarella and Parmesan.

Step 12

Bake in the oven for 35 minutes until the cheese begins to turn golden.

Step 13

Rest for 30 minutes before cutting and serving with a side salad (salad sold separately)

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