Vegetarian Mushroom Lasagne
Serves 4, 35 mins to prepare, 35 mins to bake
Ingredients
- 1 large onion, finely diced
- 2 tablespoons of olive oil
- 60g butter
- 400g of mushrooms, finely sliced
- 2 teaspoons of garlic
- 50g of flour
- 3 ½/2 cups of milk
- Pinch of nutmeg
- Zest of 1 lemon
- 1/2 cup of finely chopped parsley
- 2 bay leaves
- 1 cup of grated tasty cheese
- 300g lasagne pasta shapes/sheets
- 1 tablespoon of thyme
- 450g of pumpkin, peeled and grated
- 1 cup of sour cream
- Salt and pepper (1/2 teaspoon each)
Method
- Preheat oven to 180 Celsius fanbake. Heat oil in a deep pot and cook onion over medium-low heat until soft but not brown (about 5 minutes). Add butter, garlic and mushrooms and continue cooking until the liquid has evaporated.
- Stir in the flour then add the milk, bay leaves, salt, pepper and nutmeg and keep stirring until the mixture has thickened.
- Remove the bay leaves and add the lemon est, 1/4 cup of the grated cheese and the parsley.
- Spread ¾ cup of the mushroom sauce thinly in the base of a 10 cup capacity oven dish.Arrange a layer of the pasta lasagne sheets/shapes. Then cover with a 1/3 of the remaining mushroom sauce, then half of the grated pumpkin and half the thyme.
- Repeat the layers again- another layer of lasagne sheets, another 1/3 of the mushroom sauce and the rest of the pumpkin and thyme. Arrange a final layer of lasagne on top.
- Mix the remaining mushroom sauce with the tub of sour cream and spread over the top.
- Sprinkle the ¾ cup of grated cheese and bake for 35 minutes until nice and golden.
