Marco Pierre White’s Vegetable Lasagne

Updated at: Thu, 17 Aug 2023 02:50:04 GMT

Step 1

Trim and discard the roots from the celeriac, and peel the celeriac, retaining its shape.

Step 2

Rub the celeriac with the lemon to help prevent discolouration.

Step 3

Bring a large saucepan of water to a gentle simmer.

Step 4

Place the celeriac in a roasting bag (or vacuum-seal bag or clingfilm blanket).

Step 5

Add a pinch or two of salt and then seal the bag. Place the sealed celeriac in the pan of water and poach for 75 minutes.

Step 6

Try to keep the water’s temperature at just below boiling point (about 95°C).

Step 7

Once out of the pan, allow the sealed celeriac to cool before removing it from the bag. Retain the juices, as they’ll be needed to make the sauce.

Step 8

Melt the butter in a saucepan over a medium heat, add the flour and whisk for 3–4 minutes.

Step 9

Pour in the milk, continuing to whisk. Grate a few rasps of nutmeg into the sauce – to your taste.

Step 10

Pour in the cream and add the bay leaf, and season with salt and white pepper.

Step 11

Over a low-medium heat, keep stirring with the whisk for 10–15 minutes. Set to one side.

Step 12

Heat the olive oil in a large casserole pan on a medium-high heat and add the onions and garlic. Work them across the base of the pan, so that they cook evenly and quickly.

Step 13

Add the diced carrots, celeriac, celery, cauliflower, thyme and bay leaves and stir well. Season with salt and pepper and continue to cook, letting the water content evaporate from the vegetables.

Step 14

Add the tomato sauce and continue to cook until the ragù is reduced but the texture of the vegetables is retained – don’t let them break down and become mushy. Remove the thyme and bay leaves and put the ragù to one side.

Step 15

Preheat the oven to 160°C / 140°C Fan / Gas Mark 3.

Step 16

Finely slice the poached celeriac to the width and thickness of lasagne pasta sheets.

Step 17

Drizzle oil all over a casserole dish. Spread a layer of ragù into the casserole dish and lay celeriac ‘sheets’ on top to cover.

Step 18

Spoon bechamel sauce over the celeriac and sprinkle with grated cheese. Add another layer of the ragù, and spoon over more bechamel sauce, followed by a layer of celeriac.

Step 19

Continue to build up the layers, and add a final layer of celeriac sheets. Apply a little pressure to compact everything down in the casserole dish.

Step 20

Season, and smooth bechamel sauce over the surface of the lasagne, and sprinkle with the last of the grated cheese.

Step 21

Bake for about 30 minutes, scatter a little more salt over the top, and serve.

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