Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…Not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…
Also, I promised the lovely Trish who writes under the pen name of Alex Craigie that I would come up with some vegetable-based dishes for her…Hence I have decided that every other week there will be a vegetable-based dish all tried and tested in my kitchen…
Today’s vegetarian recipe is Mushroom Lasagne…
This lasagne recipe is one my son made when I was over in the UK…he asked me if I looked garlic as it is a 40-clove garlic lasagne…it has 4 roasted cloves of garlic, layered with mushrooms and a creamy cheese sauce…it is decadent and definitely, a treat not recommended to eat or serve if you are going on a hot date …
- 4 Bulbs of Garlic
- 4 Shallots
- 1.5kg Mushrooms
- 150g Parmesan
- 6 Tbsp Butter
- 4 Tbsp Plain Flour
- 800ml Milk
- 250g Mozzarella
- 4 Sprigs of Sage
- Small Handful of Parsley
- 200g Fresh Lasagne Sheets
- Olive Oil
Preheat the oven to 180°C.
Chop the ends off your bulbs of garlic and your shallots. Chop the shallots in half and drizzle them liberally with oil. Wrap your bulbs of garlic tightly in foil and roast for 1 hour.
Grate the parmesan.
Melt 4 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick sauce. Add in the mozzarella and mix well. Season with salt and pepper.
Finely chop the sage and parsley.
Roughly chop up the mushrooms and add them to a large pot with the remaining butter and 1 tsp of salt. Sauté for 15 mins until softened. Season with salt and pepper.
Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the bechamel sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary.
Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce.
Mix in the sage and parsley.
Layer a lasagne dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagne sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Finish with the parmesan.
Pop into the oven for 30 mins, allow to rest for 15 mins and then serve.
Thank you for joining me today this is a lovely meat-free lasagne very rich and creamy…and so very delicious…a lovely dish for a dinner party or a buffet or just because…