Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. In a large frying pan, fry the shallots in a little butter until they are soft but don’t let them darken too much.Add the mushrooms and another knob of butter – there will be quite a big pile, so turn them over carefully to coat them in the butter and start them cooking. Fry until the mushrooms have cooked through and are golden brown, stirring and turning them often. Once they have given out lots of juice, turn the heat up a little and bubble it off before adding the tarragon.
Melt 2 tbsp butter in a pan, stir in the flour and make sure it is absorbed before adding the milk over a low heat, a little at a time, stirring it in to make a smooth sauce – it will get thicker. Cook for 2 minutes to get rid of any floury flavour. Season well and stir in the mascarpone. Fold the sauce into the mushroom mixture.
Layer the mushroom mixture with the lasagne sheets to make 3 layers, finishing with a layer of the white sauce, and sprinkle over the parmesan. Cover the top with a tent of foil and bake for 45 minutes, then take off the foil and brown the top for 10 minutes.