You’d never know this mushroom lasagne was vegetarian! Though somewhat of a labour of love, the results are well worth the effort and works as a great meal during the cooler winter months. Enjoy with a crusty bread of choice and a green salad for some freshness.

Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 2 HOURS 45 MINUTES
Ingredients
Method
– Heat the olive oil in a large pot and add the chopped onions, carrots and celery. Mix until tender, and most of their waters have evaporated.
– Add the mushrooms, dried mushrooms and water, oregano, rosemary, garlic cloves, tomato paste, canned tomatoes, salt and pepper. Turn heat to very low and leave to cook for approximately 2 hours.
– Note: If mixture becomes too thick or dry, you can add water.
– Once reduced, add the freshly chopped basil.
– Taste and adjust seasoning if needed, then set aside to cool.
– Spread 1 cup of mushroom sauce in the bottom of your lasagne dish, and place the pasta sheets on top, ensuring an even layer.
– Spread the mushroom sauce over the lasagne sheets, then top with the no-cook béchamel.
– Sprinkle with the mozzarella. Then repeat the process until you are done, and ensure you finish with a layer of the mushroom sauce.
– Mix the remaining mozzarella with the parmesan cheese. Sprinkle evenly over the mushroom sauce.
– Cover with baking paper and then with foil. Bake in the oven for 40 minutes. Take out, uncover and place back in the oven under the broil for 10 minutes or until the edges start to brown.
– Let the lasagne rest for 30 – 45 minutes and serve.
– Note: Can also be cut into individual portions and packed as school lunch the following day.
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