Wild Mushroom Lasagne

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Author: Pasta Evangelists

Prep time: 20 mins

Cook time: 30 mins

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 sumptuous vegetarian version with a delicious ready-made wild mushroom sauce layered between fresh pasta sheets, and a generous sprinkling of Italian cheese. Looking for more pasta recipes? Look no further.

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Ingredients Method

Ingredients

100g unsalted butter
100g plain flour
¾ nutmeg, grated
1 L 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

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.

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.

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.

Step 4

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

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.