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  • Recipes
  • Vegetarian Leek & Mushroom Lasagne
Vegetarian Leek & Mushroom Lasagne

Vegetarian Leek & Mushroom Lasagne

By Cook Express
Easy-peasy inspiration for after-work meals and simple entertaining. Looking for more vegetarian recipes? Look no further.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 6 tbsp of olive oil
  • 2 red chillies, deseeded and finely chopped
  • 4 large of leeks, cut into 5mm ( 1 / 4 in) slices
  • 800 g of chestnut mushrooms, 550g sliced and 250g grated
  • 6 cloves of garlic, chopped
  • 150 ml of dry white wine
  • 1 small handful of fresh thyme leaves
  • 2 tbsp of plain flour
  • 900 ml of milk
  • 350 g of cheddar cheese, grated
  • 450 g of lasagne sheets
  • 6 tomatoes, roughly chopped, plus 2 sliced for serving

Method

4 steps

  1. Step 1

    Heat the oil in a large heavy-based pan, add the leeks, and cook over a low heat, stirring frequently, for 5 minutes, or until starting to soften. Stir in the mushrooms and cook, stirring frequently, for 5 minutes, or until they release their juices. Add the chillies and garlic, and cook for 1 minute. Pour in the wine, raise the heat, and boil for 3 minutes while the alcohol evaporates.

  2. Step 2

    Stir in the thyme, then add the flour and mix well. Add a little of the milk, mix well, then add the rest of the milk and cook for 5 minutes, stirring frequently. Add almost all the cheese (reserve some for the topping), remove from the heat, and combine well. Add the tomatoes and season well with salt and black pepper.

  3. Step 3

    Put a 1cm ( 1 / 2 in) layer of the mixture in the bottom of a large ovenproof freezerproof dish, then cover evenly with a layer of the lasagne sheets. Pour in another layer of sauce and cover with lasagne. Repeat the process until all the sauce is used up – you need to finish with a layer of sauce. Top with the remaining cheese and the sliced tomatoes.

  4. Step 4

    Leave to cool completely, then double-wrap the dish in cling film and freeze for up to 3 months. To serve, remove the cling film, top with tomato slices, and place the dish straight from the freezer in an oven preheated to 180°C (350°F/Gas 4) for 30–40 minutes, or until browning on top and piping hot.