Using mushrooms – in their dried and fresh form – gives this lasagne twice the depth of savoury flavour normally provided by meat. To try it is to love it
RECIPE AND FOOD STYLING PHOEBE WOOD PHOTOGRAPH CHRIS COURT STYLING KIRSTEN JENKINS
Mushroom lasagne
Serves 6 Hands-on time 1 hour Oven time 55 min Simmering time 1 hour Specialist kit 2.5 litre baking dish
Making all the different elements for a lasagne and layering it up can seem a bit of a faff, but the magic happens when it cooks, transforming the dish into a delight greater than the sum of its parts.
You can get this cheesy mushroom extravaganza ready up to 24 hours ahead and chill, then pop it in the oven when it’s time to eat – we promise you it’s worth the effort.
• 40g dried porcini mushrooms (also called ceps or penny buns)
• 100ml extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 3 tsp fennel seeds
• 800g mixed fresh mushrooms, sliced
• 130g unsalted butter
• 2 tbsp tomato purée
• 500g passata
• 3 rosemary sprigs, leaves picked
• 300ml vegetable stock
• Splash mushroom ketchup (optional) • 80g plain flour
• 1 litre whole milk, warmed
• 60g vegetarian Italian hard cheese, finely grated
• 375g dried lasagne sheets
• 180g mozzarella, coarsely grated
1 Put the dried mushrooms in a heatproof container and pour in enough boiling water to cover, then set aside to rehydrate. Meanwhile, put a casserole dish over a medium heat and pour in the oil. Once hot, add the onions and cook, stirring, for 10-12 minutes until softened. Add the garlic and fennel seeds, cook for 2 minutes, then tip in the fresh mushrooms and 50g of the butter. Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released all their liquid and are beginning to brown.
2 Add the dried mushrooms (and the water they’ve been soaking in) along with the tomato purée, passata, rosemary, stock and mushroom ketchup (if using). Season with a pinch of salt
