Vegetarian lasagne
A hearty vegetarian twist on the classic, with earthy mushrooms, sweet tomatoes, and creamy layers making this just as comforting as the original.
Ingredients
- 2 tbsp olive oil
- 1 1 onion, finely chopped
- 2 cloves garlic, crushed
- 750 g mixed mushrooms (button, chestnut, portobello), chopped
- 2 tbsp tomato paste
- 1 tin chopped tomatoes (400 g)
- 1 tsp dried oregano (or fresh thyme)
- 50 g butter
- 50 g flour
- 750 ml ml milk
- 200 g mozzarella, grated
- 100 g vegetarian parmesan-style cheese, grated
- 250 g Serena lasagne sheets
Instructions
- Preheat oven to 180 °C.
- Heat olive oil in a large pan. Fry onion and garlic until soft. Add the mushrooms and cook until golden and reduced. Stir in tomato paste, chopped tomatoes, oregano, and a splash of water if needed. Simmer for 15 minutes, season well.
- Make a white sauce: melt butter in a pan, whisk in flour, then slowly add milk, whisking continuously until smooth and thick. Season with salt and pepper.
- In a baking dish, layer Serena lasagne sheets, mushroom ragù, white sauce, and cheese. Repeat layers, finishing with white sauce and a generous sprinkle of mozzarella and parmesan.
- Bake for 35–40 minutes until golden, bubbling, and crisp on top.