Try our vegetarian lasagne recipe made with porcini mushrooms for a veggie alternative to the classic lasagne.
Ingredients
- dried porcini 30g
- double cream 500ml
- vegetable stock 500ml
- bay leaf 1
- olive oil
- flat mushrooms 750g, finely chopped
- flat-leaf parsley chopped to make 2 tbsp
- egg 1
- fresh lasagne sheets 10 large or 15 small
- butter 25g, softened
- parmesan or veggie alternative 150g, grated
Method
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Step 1
Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf.
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Step 2
Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.
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Step 3
Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 x 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.
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Step 4
Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.
Nutritional Information
- Kcals 716
- Fat 61.4g
- Saturates 35.8g
- Carbs 21.1g
- Fibre 2.3g
- Protein 18.6g
- Salt 0.8g
