mushroom lasagne


Recipe from Alison and Simon Holst’s Very Easy Vegetarian Cookbook

2T olive/canola oil
1 large onion
2t (2-3 cloves) minced garlic
500g mushrooms
1T basil pesto
1/2t salt
black pepper to taste
2-3T butter
3T flour
about 1/4t freshly grated nutmeg
1/2t salt
2 1/2C milk
1C grated tasty cheese
150-200g fresh lasagne sheets

Mince garlic.
Peel, quarter and slice the onion {or slice it up like I do, if you don’t like onions.}
Cut mushrooms into 1cm slices.
Grate cheese. {I usually buy cheese in bulk, grate it all, and then freeze the grated cheese until I need it.}

Mushroom filling:
Heat oil in large, preferably lidded, non-stick frying pan.
Add onion and garlic; cook, stirring frequently, until onion is soft and clear.
Stir in the mushrooms.
Cover pan and cook, stirring occasionally, until mushrooms have softened and wilted.
Remove from heat; add pesto, salt and pepper to taste.

Cheese sauce:
Melt butter in medium-sized pot.
Stir in flour; cook, stirring continuously, for 1 minute. {It’s very important that you stir! Otherwise the mixture will burn, which is not pleasant – for cooking or eating.}
Add nutmeg, salt and 1C of the milk (not all).
Stir well until there are no lumps; allow sauce to thicken and boil.
Add remaining milk; bring to the boil again, stirring frequently.
Remove from heat; stir in 2/3 of the grated cheese (not all).

Lightly oil or non-stick spray a 20x25cm casserole dish.
Spread 1/2C cheese sauce over bottom of dish;
Cover with sheet of lasagne.
– half the mushroom mixture.
– 1/2C cheese sauce.
– sheet of lasagne.
– remaining mushroom mixture.
– 1/2C cheese sauce.
– sheet of lasagne.
– remaining cheese sauce.
Sprinkle with remaining cheese.
Bake for 30-40min at 200 C, until top is golden brown.
Remove from oven; let stand for 5 minutes before serving.


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