A vegetarian lasagna that uses mushrooms, white sauce and nuts for flavour and texture. It makes a nice dinner-party dish and is great with a green salad.
Serves: 4. Prep: 45 Cooking time: 45.
Stores: In the fridge for a couple of days in a sealed container. In the freezer, for up to three months.
- Chopping board
- Oven dish
- Cheese grater
- Measuring jug
- Wooden spoon
- Aluminium foil
- 8 sheets of lasanga
- 50 ml vegetable oil
- 100 ml flour
- 750 ml milk
- 100 grams cheese + 20 gr to sprinkle on top
- 1 pinch nutmeg
- Pepper to taste
- 1 small onion, finely chopped
- 250 grams mushrooms, finely chopped
- 1 tbsp oil
- 2 tbsp soy sauce
- 50 ml vegetable stock (or white wine, if you have it)
- 100 grams walnuts
- Make the sauce:
- Heat the oil, and make a roux with the flour.
- Add the milk slowly to make a smooth sauce.
- Cook for five to ten minutes to get rid of the flour flavour.
- Flavour with quarter of a stock cube, or a good pinch of salt.
- Add the cheese.
- Season to taste.
- Make the mushroom filling:
- Heat the oil and soften the onion.
- Add the mushroom and fry until almost dry.
- Add the soy and sherry, and cook off. The mixture should be fairly dry.
- Smear a layer of sauce on the bottom of the container.
- Put the first two lasagne sheets in.
- Cover with about ⅕ of the sauce.
- Sprinkle with ½ of the nuts.
- Cover with the next two lasagna sheets, at 90 degrees to the previous sheets.
- Cover with the mushrooms mixture.
- Cover with the next two lasagna sheets, at 90 degrees angle.
- Cover with about ⅕ of the sauce and the remaining nuts.
- Cover with the last two lasagna sheets.
- Cover with the remaining sauce.
- Sprinkle with a thin layer of cheese.
- Cover with foil and bake for 35 minutes.
- Take the foil off and bake for another 10 minutes.
- Serve immediately.