Wild Mushroom Lasagne

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Another adapted BBC Good Food, this one is a little more finicky and time consuming than others I have posted but well worth the effort as it really is delicious. Béchamel is replaced by crème fraîche (can't stand the stuff and despise the nutmeggy flavour) and I've added wine, lemon juice and herbs. Serves 8.
50 g butter
1 tbsp olive oil
1 large onion, sliced
2 or 3 chopped garlic cloves
2 bay leaves
1 kg wild mushrooms, sliced
250 ml vegetable stock
1 tbsp tomato purée
salt & pepper
375 g lasagne sheets
300 g Fontina cheese, grated
50 g Parmesan cheese, grated
for the non-bechamel sauce
large pot crème fraîche
milk, preferably full fat
fresh thyme
fresh rosemary
fresh basil
lemon juice
white wine
1. Firstly make the sauce.  Put the crème fraîche into a saucepan over a low heat and melt gently.  When liquidising, add some milk and mix gently with a wooden spoon.  Squash any lumps that haven't melted yet.  Add a crushed garlic clove, a squirt of lemon juice and mix.  Add some of the fresh herbs and a generous gloop of wine.
2. Preheat the oven to 180C/Gas 4.
Put the butter and oil in a frying pan over medium heat and add the onion, garlic and bay leaves.  Cook until the onion has turned opaque and softened.  Add the mushrooms and cook for 15 minutes stirring occasionally until evenly cooked.  Add the stock and tomato purée and increase to a high heat.  Simmer rapidly until the liquid has reduced by half.  Season with salt and pepper.
3. Line the bottom of an oiled baking dish with lasagne sheets.  Spread over a quarter of the white sauce.  Add one third each of the mushrooms and the Fontina cheese.  Repeat the process and finish with a layer of lasagne.  Spoon over the remaining sauce and sprinkle with Parmesan.  Bake for 45 minutes until golden brown and bubbling.  Leave to stand a few minutes before serving.


Member since Jun 2010

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