Description

This Mushroom Lasagne with Lentils is a hearty, vegetarian main course featuring a rich mushroom and lentil ragu layered with fresh egg lasagne sheets, creamy béchamel sauce, and a blend of mozzarella, cheddar, and pecorino cheeses. Slow-simmered ragu and a smooth béchamel make this dish comforting and perfect for family dinners or special occasions.

Ingredients

Scale

For The Ragu

1 tablespoon olive oil
1 medium brown onion finely chopped
1 large carrot peeled then finely chopped
2 stalks of celery finely chopped
3 cloves of garlic pressed or finely minced
¼ teaspoon fennel seeds (optional)
2 heaped teaspoons dried oregano
1 level teaspoon dried parsley
1 tablespoon butter
350 g (4 ¾ cups) chestnut (brown) mushrooms sliced
2 x 400 g (2 x 14.5 oz) cans chopped (diced) tomatoes
2 tablespoon tomato puree (paste)
½ tablespoon balsamic vinegar
500 ml (2 ¼ cups) vegetable stock made with hot water and 1 vegetable stock cube
1 teaspoon light soy sauce
½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce
2 dried bay leaves
250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

For The Bechamel Sauce

60 g (½ stick + 1 tsp) butter
60 g (just under ½ cup) plain/all-purpose flour
450 ml (2 cups) semi-skimmed milk
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg

For The Lasagne

250 g fresh egg lasagne sheets (about 6 large sheets)
150 g (1 x 5 oz ball) fresh mozzarella, grated
90 g (¾ cup) mature (sharp) cheddar cheese, grated
25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese), finely grated

Cook Mode Prevent your screen from going dark

Instructions

Make the Ragu: Heat 1 tablespoon olive oil in a large sauté pan. Add the chopped onion, carrot, and celery with a pinch of salt. Cook over medium-low heat for at least 20 minutes, stirring occasionally, until the vegetables are soft. Add the garlic, fennel seeds (if using), dried oregano, and dried parsley; stir and cook for 1 minute. Add mushrooms and 1 tablespoon butter, season with salt and pepper, and cook until mushrooms are soft and have released their juices, stirring frequently. Pour in chopped tomatoes, tomato puree, and balsamic vinegar. Add vegetable stock, lentils, Henderson’s Relish, and soy sauce. Drop in bay leaves, season with salt and pepper, then reduce heat and simmer for 50-60 minutes, stirring regularly to prevent sticking.
Make the Bechamel Sauce: In a saucepan, melt butter and stir in the flour until smooth and paste-like. Gradually pour in milk, stirring continuously to form a smooth, thick sauce. Add salt, pepper, and grated nutmeg. Set aside until needed.
Assemble the Lasagne: Spread a small amount of ragu on the base of a casserole dish (approximately 18 x 27 cm). Place lasagne sheets on top to cover the ragu without overlapping too much. Spread half of the remaining ragu over the sheets, sprinkle some grated cheese, then pour some bechamel sauce over the cheese. Top with lasagne sheets and repeat the layering process once more. Finish with a layer of lasagne sheets, pour over the remaining bechamel sauce, and grate mozzarella, pecorino, and cheddar on top.
Bake: Bake uncovered at 170°C (335°F) fan or 190°C (375°F) conventional oven for 25 to 30 minutes. Turn the casserole dish halfway through baking. Once the top is golden and bubbling, remove from the oven and allow to cool slightly before serving.

Notes

Nutritional information is approximate and calculated for one serving out of six.
Use a casserole dish about 18 x 27 cm and 6 cm deep for best results.
Store leftovers in the fridge for up to 3 days and reheat until piping hot.
Freeze individual portions in freezer bags; defrost overnight in the fridge and use within 3 months.
Henderson’s Relish can be substituted with vegetarian Worcestershire sauce if unavailable.
If using dried lasagne sheets, cook them first before assembling.
Use shop-bought cooked puy lentils or canned green/brown lentils for convenience.
Full-fat dairy is recommended except for semi-skimmed milk used in béchamel.
For accuracy in measuring, weighing ingredients is recommended over volume measurements.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 35 mg