Vegetarian Leek & Mushroom Lasagne
By Cook Express
Published on 27 April 2022
Easy-peasy inspiration for after-work meals and simple entertaining. Looking for more vegetarian recipes? Look no further.Time and servings
45 minsTotal time
8Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.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.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.