Mushroom Lasagne
recipe
Mushroom Lasagne
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This filling, baked pasta dish (or pasticci) is an ideal vegetarian main course for an Autumn dinner party
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
Serves:
4
Preparation:
20
Cook Time:
40
Total Time:
60min
Directions
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- Preheat the oven to //gas mark 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.
- Take off the heat and stir in the beaten egg and three quarters of the cheese. Cover the pan until required.
- Melt the butter and cook the onion and mushrooms for minutes. Stir in the marjoram.
- 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.
- Sprinkle over the remaining cheese and cayenne pepper. Cover with lightly greased foil and cook in the oven for minutes.
- Remove the foil and continue to cook for a further minutes. Allow to stand for minutes before serving.
Source: Victoria Lloyd-Davies, The Mushroom Bureau
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