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Mushroom Lasagne

This filling, baked pasta dish (or pasticci) is an ideal vegetarian main course for an Autumn dinner party

Dish Details:


INGREDIENTS:

For the cheese sauce:
50g butter
50g plain flour
600ml milk
1 medium egg, beaten
225g mozzarella cheese, grated

For the lasagne:
25g butter
1 onion, chopped very finely
450g closed cup mushrooms, sliced
2 tbsp fresh marjoram (or oregano), chopped
1¼ tsp cayenne pepper
10 sheets ready-to-use egg lasagne


PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 5. To make the cheese sauce, put the butter, flour and milk into a saucepan. Heat slowly, whisking continuously, until the butter has melted. Then bring to the boil, stirring, until the sauce has thickened.

2. Take off the heat and stir in the beaten egg and three quarters of the cheese. Cover the pan until required.

3. Melt the butter and cook the onion and mushrooms for 5 minutes. Stir in the marjoram.

4. Spoon a little cheese sauce into the base of an oiled, shallow ovenproof dish. Place a layer of lasagne sheets on the sauce, and then spoon on some of the mushroom mixture. Repeat the layers, ending with the cheese sauce on top.

5. Sprinkle over the remaining cheese and cayenne pepper. Cover with lightly greased foil and cook in the oven for 20 minutes.

6. Remove the foil and continue to cook for a further 20 minutes. Allow to stand for 5 minutes before serving.


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4

Source: Mmm... Mushrooms Victoria Lloyd-Davies, The Mushroom Bureau

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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