The Gold Coast Bulletin

MUSHROOM & LENTIL LASAGNE

SERVES 6. PREP 35 MINS. COOK 1 HR 10 MINS

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INGREDIENT­S

• 2 tbsp olive oil

• 1 brown onion, finely chopped

• 1 carrot, finely chopped

• 2 small celery sticks, finely chopped

• 300g button mushrooms, sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato paste

• 2 x 400g cans brown lentils, rinsed, drained

• 400g can diced tomatoes

• 250ml (1 cup) vegetable stock

• 1 tsp dried Italian herbs

• 200g flat mushrooms, thinly sliced

• 6-8 fresh lasagne sheets

TOPPING

• 30g butter

• 1 ½ tbsp plain flour

• 375ml (1 ½ cups) milk

• 155g (1 ½ cups) grated cheese

METHOD

1 Preheat oven to 200°C/180°C fan forced. Grease a 2L (8-cup) capacity baking dish.

2 Heat the oil in a large, deep frying pan over medium heat. Add onion, carrot and celery and cook, stirring occasional­ly, for 10 minutes or until golden. Add button mushrooms and cook, stirring, for 3-4 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until aromatic. Stir in tomato paste, lentils, tomatoes, stock and herbs. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until thickened. Season. Transfer to bowl. 3 Heat a large frying pan over medium-high heat. Spray flat mushrooms with olive oil. Cook, in batches, for 2 minutes each side or until browned. Transfer to a plate.

4 Line base of the prepared dish with pasta, cutting sheets to fit. Spread one-third of the lentil mixture over the pasta. Top with another layer of pasta and half the remaining lentil mixture. Repeat with pasta and remaining lentil mixture. Top with a final layer of pasta.

5 For the topping, melt butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk until smooth. Bring to the boil and cook, stirring occasional­ly, for 2 minutes until thickened. Add 100g (1 cup) cheese and cook, stirring until melted and smooth. Season.

6 Spread the white sauce over the top layer of pasta and sprinkle with remaining cheese. Arrange the flat mushrooms over the top. Bake for 40 minutes or until golden. Set aside for 10 minutes to cool slightly.

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