🍂 Roasting the mushrooms for this autumnal lasagne really concentrates their flavours. So not only is it indulgently creamy, it’s rich and savoury too. The perfect cosy season dinner.
Creamy Roast Mushroom Lasagne
Serves 4-6
1kg mixed mushrooms
2 onions
2 garlic cloves
50g butter
50g plain flour
800ml full cream milk
A handful each of parsley, sage and thyme
180g Emmental
1 lemon
250ml double cream
16 fresh egg lasagne sheets
6 tbsp pesto
100g mozzarella
15g vegetarian parmesan
Preheat your oven to 220°C/Fan 200°C/Gas 7. Brush the mushrooms clean. Thickly slice them. Scoop into a large bowl. Season. Toss to coat.
Spread the mushrooms onto a large baking tray. Bake for 15 mins, then stir. Bake for 10 mins till tender. Set aside. Turn the oven down to 190°C/Fan 170°C/Gas 5.
Meanwhile, peel and finely chop the onions. Warm 2 tbsp oil in a large pan over a low heat. Add the onions and season. Cover and gently fry for 10 mins, stirring occasionally. Peel and crush the garlic. Add to the onions. Fry for 2 mins.
Add the butter and when melted, add the flour and cook for 2 mins – stir occasionally. Add a splash of milk and stir to combine it with the roux. Repeat till you have incorporated all the milk. Add the bay leaves. Bring to a simmer. Turn the heat down. Bubble for 6-8 mins, stirring occasionally, till thickened.
Pick the herb leaves off their sprigs. Finely chop them. Coarsely grate the Emmental. Finely grate the lemon zest.
When the sauce has thickened, lift out the bay leaves. Pour in the cream. Add the chopped herbs, lemon zest and Emmental. Stir to melt the cheese. Adjust the seasoning.
Arrange 4 lasagne sheets in an ovenproof dish. Cover with 1/3 of the sauce. Top with half the mushrooms. Drizzle over 2 tbsp pesto. Top with 4 more lasagne sheets. Add another 1/3 of the sauce and the remaining mushrooms. Drizzle over 2 tbsp pesto. Top with 4 lasagne sheets. Spoon over the last of the sauce. Drizzle over the remaining pesto. Tear over the mozzarella. Grate over the parmesan.
Bake for 35-40 mins till golden. Cool for 5 mins before serving.
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