Mushroom ragu lasagne recipe
This vegetarian lasagne gets its depth of flavour from a red wine stock pot used to slow-cook mushrooms, onions, tomatoes and garlic in a tasty sauce. Everything is layered into a lasagne with a creamy white sauce and cheese then cooked until bubbling and golden.
See method- Serves 6
- 45 mins to prepare and 50 mins to cook
- 649 calories / serving
Ingredients
- 3 tbsp olive oil
- 2 onions, diced
- 2 garlic cloves, crushed
- 485g pack chestnut mushrooms, chopped into 2cm pieces
- 625g closed-cup mushrooms, chopped into 2cm pieces
- 1 red wine stock pot
- 2 x 400g tins chopped tomatoes
- 1 tbsp Tesco reduced-salt soy sauce
- 15g fresh thyme
- 340g lasagne sheets (18 sheets)
- 200g grated vegetarian hard cheese (use up what you have)
For the white sauce
- 50g flour
- 50g butter
- 850ml milk
- ¼ tsp grated nutmeg (optional)
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Shop ingredientsEach serving contains
- Energy
- 2715kJ 649.0kcal
- Fat
- 30g
- Saturates
- 15g
- Salt
- 1.8g
- Sugars
- 18g
of the Reference intake
Carbohydrate 63.7gProtein 27.9gFibre 5.8g
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Method
- Heat the olive oil in a saucepan large enough to hold the mushrooms. Fry the onions for 5 mins until softened. Stir in the garlic and cook for another 2 mins.
- Add the mushrooms and cook over a high heat for 8-10 mins until they are soft and reduced in volume.
- Add the stock pot along with 350ml boiling water, chopped tomatoes, soy sauce and thyme.
- Bring to a simmer, then cover and cook for 30 mins, leaving the lid slightly ajar so that the mixture can thicken.
- For the white sauce: in a medium-sized saucepan, heat the flour and butter over a medium heat until sizzling. Whisk in the milk gradually and bring to a simmer, whisking to prevent lumps forming. Cook for 2 mins, then remove from the heat and stir in the nutmeg, if using, and season well.
- Heat the oven to gas 4, 180˚C, fan 160˚C. Using a 30 x 20 x 7cm baking dish, spoon over a few tablespoons of the mushroom sauce to scarcely cover the base, and top with a layer of lasagne sheets, trying not to overlap. (We used 6 sheets per layer in this sized dish.)
- Spoon over half of the remaining mushroom sauce, topped with one-third of the white sauce. Repeat the layering with the remaining mushroom sauce, another third of the white sauce and cheese, then a layer of pasta. Top with the remaining white sauce and finish with the final third of cheese.
- Place the lasagne in the oven to bake for 45-55 mins until bubbling and cooked through. Remove from the oven and allow to stand for 10 mins before serving.
- See more Vegetarian recipes
