Mary Berry’s Veggie Mushroom Lasagne
Mary Berry's veggie lasagne is layered with a tomato and mushroom sauce filling and a traditional cheese sauce. It's the perfect meat-free family-friendly recipe.
Introduction
This is a classic veggie pasta dish and a real favourite. Full of flavour, it has a traditional cheese sauce with a tomato-based mushroom filling. It is best to soak the sheets of lasagne in hot water before assembling.
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Ingredients
| 6–8 sheets | dried lasagne |
| 2 tbsp | olive oil |
| 1 large | onion, diced |
| 500g (1lb 2oz) | button mushrooms, sliced |
| 2 large | garlic cloves, finely grated |
| 30g (1oz) | plain flour |
| 2 x 400g cans | chopped tomatoes |
| 1 tbsp | chopped thyme leaves |
| 2 tsp | balsamic vinegar |
| 2 tbsp | sun-dried tomato paste |
| 200g (7oz) | baby spinach |
| For the cheese sauce: | |
|---|---|
| 55g (2oz) | butter |
| 55g (2oz) | plain flour |
| 600ml (1 pint) | hot milk |
| 2 tbsp | Dijon mustard |
| 150g (5oz) | mature Cheddar, grated |
| 55g (2oz) | Parmesan, coarsely grated |
Essential kit
You will need: a 2.25 litre (4 pint) rectangular ovenproof dish.
Method
Soak the lasagne sheets in hot water for 15 minutes to soften, then drain.
Preheat the oven to 200C/180C Fan/Gas 6. You will need a 2.25 litre (4 pint) rectangular ovenproof dish.
Pour the oil in a large non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Add the mushrooms and garlic and fry for 3–4 minutes, stirring, to drive off any excess liquid. Sprinkle in the flour and mix well. Add the tomatoes, thyme, vinegar, tomato paste and spinach, and fry over the high heat for a further 3–5 minutes, until the spinach has wilted and the sauce is bubbling. Season with salt and ground black pepper, then remove from the heat and set aside.
To make the cheese sauce, melt the butter in a saucepan over a medium heat. Stir in the flour, then whisk in the hot milk. Add the mustard and two-thirds of the cheeses. Season, then bring to boil, whisking for a few minutes, until thickened.
To assemble the lasagne, place a third of the mushroom and tomato sauce in the base of the dish. Top with a third of the cheese sauce, then place half the lasagne sheets in a single layer on top. Continue to layer the sauces and pasta until you have three layers of mushroom and tomato, three layers of cheese and two layers of pasta. Sprinkle with the remaining cheeses.
Bake in the preheated oven for about 40 minutes, or until golden brown, bubbling around the edges and the pasta is tender.
Mary’s Tips: Can be made up to 24 hours ahead. Freezes well uncooked.
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