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Wild Mushrooms Lasagne

By Pasta Evangalists
Lasagne has been enjoyed by Italians for centuries, but this Wild Mushroom Lasagne recipe from Pasta Evangelists is quite different from the classic tomato ragu-based recipe we know and love in the UK. Here we have a…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

9 total
  • 100g unsalted butter
  • 100g plain flour
  • ¾ nutmeg, grated
  • 1l whole milk
  • 400g fresh lasagne sheets
  • 2 (275g) pots Pasta Evangelists Wild Mushroom Sauce
  • 100g Italian hard cheese (vegetarian if necessary), plus extra to serve
  • 50g toasted pine nuts
  • 1 thyme sprig, leaves picked

Method

6 steps

  1. Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. Melt the butter in a pan over a medium heat then whisk in the flour and grated nutmeg and cook for 1 min, until smelling toasty.

  2. Step 2

    Gradually add the milk, whisking until smooth between each addition. Once all all the milk has been whisked in, bring to a simmer and cook for 3 mins until slightly thickened.

  3. Step 3

    Ladle a thin layer of the bechamel sauce over the base of a medium-sized baking dish, top with a layer of lasagne sheets – don’t worry about overlapping sheets here.

  4. Step 4

    Pour over a layer of Wild Mushroom Sauce, top with a little more bechamel and a sprinkling of cheese.

  5. Step 5

    Repeat these steps (pasta, mushroom sauce, bechamel and cheese) until all the sauce, mixture and pasta are used up. Aim for around 5 layers of pasta, and don’t forget to top with a generous amount of cheese.

  6. Step 6

    Cook the lasagne for 25-30 mins, the lasagne should be bubbling on the top slightly and look beautifully golden.