Description
This hearty Mushroom Lasagne with Lentils is a comforting vegetarian main course featuring a rich mushroom and lentil ragu layered with creamy béchamel sauce and three types of cheese, baked to golden perfection. Packed with umami flavors and wholesome ingredients, it's a satisfying twist on classic lasagne, 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 put through a garlic press 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 tablespoons 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 a stick + 1 tsp) butter
- 60 g (just under ½ cup) plain flour (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
Instructions
- Make the Ragu: Heat olive oil in a large sauté pan over medium heat. Add chopped onion, carrot, celery, and a pinch of salt. Cook gently for 20 minutes, stirring occasionally to avoid burning. Add garlic, fennel seeds (if using), oregano, and parsley and cook for 1 minute. Add mushrooms and butter, season with salt and pepper, and cook until mushrooms are softened and have released their juices, stirring frequently. Pour in chopped tomatoes and their juices, tomato puree, and balsamic vinegar; stir to combine. Add vegetable stock, cooked lentils, Henderson's Relish, soy sauce, salt, pepper, and bay leaves. Reduce heat and simmer gently for 60 minutes, stirring regularly to prevent sticking.
- Prepare the Bechamel Sauce: In a saucepan, melt butter over medium heat. Add flour and stir until smooth and paste-like. Gradually pour in milk while stirring constantly to avoid lumps. Continue adding milk until a smooth, thick sauce forms. Stir in salt, pepper, and grated nutmeg. Remove from heat and set aside.
- Assemble the Lasagne: Preheat oven to 170°C (335°F) fan / 190°C (375°F) conventional. Spread a thin layer of ragu on the base of a 18 x 27 cm casserole dish. Arrange lasagne sheets over the ragu without too much overlap. Spread half of the remaining ragu over the sheets, then sprinkle with some grated cheeses. Pour a portion of béchamel sauce over the cheese layer. Add another layer of lasagne sheets. Repeat layering process. Finish with a final lasagne sheet layer and pour remaining béchamel over top. Sprinkle grated mozzarella, Pecorino, and cheddar over béchamel.
- Bake the Lasagne: Bake uncovered for 30 minutes, turning the casserole dish halfway through cooking for even browning. Once the top is golden and bubbly, remove from oven and let cool slightly before serving.
Notes
- Nutritional information is approximate and calculated per one serving out of six portions.
- Use a casserole dish approximately 18 x 27 cm and 6 cm deep for best results.
- Store leftovers in the refrigerator for up to 3 days and reheat until piping hot before eating.
- For freezing, portion into freezer bags and defrost overnight; use within 3 months.
- If Henderson's Relish is unavailable, substitute with vegetarian Worcestershire sauce.
- Fresh egg lasagne sheets are preferred; if using dried, cook them before assembling.
- Use pre-cooked puy lentils or canned lentils for convenience.
- Use full-fat dairy except semi-skimmed milk as specified for béchamel.
- For accurate ingredient measurements, a digital scale is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 45 mg
