Mushroom Ragu Lasagna
Absolutely delicious! Serve with a bit of salad, garlic bread or cooked vegetables
Servings: 2 people
Calories: 503kcal
Equipment
- saucepan
- small sharp knife
- mixing bowl
- small whisk
- 9" x 13"- 23cm x 26cm baking pan
Ingredients
Ragu layer Ingredients
- 1 tblsp butter or olive oil
- 1 medium onion finely chopped,
- stalk celery, if available finely chopped,
- 300 g mushrooms
- 1 tsp garlic granules or a crushed clove garlic
- 15 ml soy sauce
- salt and pepper
Bechamel Layer
- 25 g butter
- 25 g flour
- 250 ml milk
- nutmeg grated
- 1-2 bay leaf, if available optional
- salt and pepper
- 50 g flour
- 40 g cheddar grated
Instructions
To Make mushroom ragu
- Melt the butter in a pan and saute the onion until cooked through.1 tblsp butter or olive oil, 1 medium onion
- Add the sliced mushrooms, celery and garlic. Sizzle for a bit, then add the soy sauce and thyme.stalk celery, if available, 300 g mushrooms, 1 tsp garlic granules or a crushed clove garlic, 15 ml soy sauce
- .
Cook until all the moisture has evaporated. - Season with salt and peppersalt and pepper
To make Bechamel Layer
- Melt the butter in a saucepan.25 g butter
- Add the flour and stir around to mix and cook a little.25 g flour
- Now add half a cup of the milk and stir continuously until the milk is absorbed.250 ml milk
- Repeat until all the milk has been used.
- Simmer very gently for around half an hour with the lid on.
- Infuse with a bay leaf or two if you have any and add a little grated nutmeg right at the end if you have any.1-2 bay leaf, if available, nutmeg
- Season well with salt and pepper, taste and adjust. Use a little spoon of mustard if you like.salt and pepper
To make pasta
- Put the flour in a bowl and add enough cold water to make a pastry like dough.50 g flour
- Knead a little, or just leave in the bowl for a couple of hours and the gluten will develop.
- Divide into 3.
- Roll out each third to the thickness of a credit card and approximately the shape of your dish.
Layer up your lasagna
- Divide your ragu into 3 sections in the saucepan.
- Divide the bechamel into 4 sections in the saucepan.
- Divide the cheddar into 4.
- Now layer your lasagna into an oven proof dish. 1. Ragu 2. Bechamel 3. Sprinkle with cheddar 4. Pasta or lasagna sheetsrepeat twice more40 g cheddar
- Now top it all off with the last layer of bechamel.
- Sprinkle with the last of the cheddar
- Bake at 180℃, fan 160℃, 350℉, gas mark 4 for about half an hour until golden and bubbling.
Notes
- Use plant milk, a vegan spread and a vegan cheese for vegans, or just leave out the cheese part.
- If you can't find lasagna sheets without egg, and you want to make this vegan, you could try making pasta, it's really not very difficult.
- I've found that this can be used as a basic recipe for lasagna, just changing the ragu layer for all sorts of other things. I've done a lentil one, now this mushroom one, and a beetroot one may be next, although there are so many flavours to try, I can't decide which one to do!
Nutrition
Calories: 503kcal | Carbohydrates: 47g | Protein: 19g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 730mg | Potassium: 845mg | Fiber: 4g | Sugar: 12g | Vitamin A: 910IU | Vitamin C: 7mg | Calcium: 331mg | Iron: 3mg
