Creamy sprout and mushroom lasagne recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Heat the oil in a large frying pan over a medium heat. Add the shallots, cover and cook for 8-10 mins, stirring occasionally, until softened and lightly caramelised.
3. Add the mushrooms to the pan and cook for 5 mins until golden and lightly caramelised, then add the Brussels sprouts and wine and cook for 4-5 mins until vibrant and green. Stir in the flour, then gradually add the stock, stirring to create a smooth sauce. Remove from the heat and stir through the crème fraîche until evenly combined.
4. Bring a large pan of water to the boil. Add the lasagne sheets and cook for 8-9 mins until al dente. Drain and separate the sheets of pasta to prevent them from sticking together.
5. Spoon a third of the mushroom and sprout mixture onto the base of a medium ovenproof dish (roughly 30cm x 18cm x 8cm) and top with sheets of lasagne so it is fully covered. Repeat with another layer of mushrooms and sprouts and pasta, followed by a final layer of mushrooms and sprouts. Sprinkle over the mozzarella and bake for 20-25 mins until golden and bubbling.

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• Tip

  Fully cool the lasagne, cover and freeze for up to 3 months. It can also be frozen in portions.

• Freezing and defrosting guidelines

  Fully cool the lasagne before freezing whole. You can also freeze this recipe in portions. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.