Description

This hearty Mushroom Lasagne with Lentils is a comforting vegetarian main course combining a rich mushroom and lentil ragu with creamy béchamel sauce and layers of fresh egg lasagne sheets. Baked to golden perfection with a blend of mozzarella, mature cheddar, and pecorino cheeses, it offers a deliciously satisfying and nutritious alternative to traditional lasagne dishes.

Ingredients

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For The Ragu

1 tablespoon olive oil
1 medium brown onion finely chopped
1 large carrot peeled then finely chopped
2 stalks celery finely chopped
3 cloves 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 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 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 (approx. 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, finely grated

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Instructions

Make the Ragu: Heat 1 tablespoon of olive oil in a large sauté pan. Add the onion, carrot, and celery with a pinch of salt and cook over medium-low heat for at least 20 minutes, stirring occasionally to prevent burning. Add the garlic, fennel seeds (if using), 2 teaspoons dried oregano, and 1 teaspoon dried parsley; stir and cook for 1 minute. Add mushrooms and butter, seasoning with salt and pepper; cook until mushrooms are soft and have released their juices, stirring frequently. Pour in chopped tomatoes and swirl in any leftover tomato juice from the cans. Stir in tomato puree and balsamic vinegar. Add vegetable stock and lentils, stir well, then add Henderson’s Relish, soy sauce, salt, pepper, and bay leaves. Reduce heat and simmer uncovered for 60 minutes, stirring regularly to avoid sticking.
Make the Bechamel Sauce: In a saucepan, melt butter over medium heat. Add flour and stir continuously to form a smooth paste. Gradually pour in milk while stirring to prevent lumps, continuing until the sauce is thick and smooth. Stir in salt, pepper, and nutmeg. Remove from heat and set aside until needed.
Assemble the Lasagne: Spread a small amount of ragu on the base of a casserole dish (18 x 27 cm). Lay lasagne sheets to cover the base without overlapping excessively. Spread half the ragu over the pasta, sprinkle some grated cheese, and pour some béchamel sauce over it. Layer with more lasagne sheets and repeat the layering: remaining ragu, cheese, and béchamel. Finish with a final layer of lasagne sheets. Pour remaining béchamel sauce over the top and grate mozzarella, pecorino, and cheddar cheeses evenly on the surface.
Bake the Lasagne: Preheat the oven to 170°C (335°F) fan or 190°C (375°F) conventional. Bake the assembled lasagne uncovered for 30 minutes, turning the dish halfway through cooking. Once the top is golden and bubbling, remove from the oven and let it cool slightly before serving.

Notes

Nutritional information is approximate and based on one serving out of six.
The casserole dish used measured 18 x 27 cm and was 6 cm deep.
Store leftovers in the fridge for up to 3 days, reheating until piping hot.
Freeze individual portions in freezer bags; defrost overnight before reheating and consume within 3 months.
If Henderson’s Relish is unavailable, vegetarian Worcestershire sauce is a suitable substitute.
Fresh egg lasagne sheets are used here; dried pasta can be substituted but should be pre-cooked.
Pre-cooked puy lentils are recommended; canned lentils may also be used.
All dairy ingredients are full-fat except the milk, which is semi-skimmed.
For accuracy in measurement, weighing ingredients with a digital scale is advised.