Mushroom lasagne (v)

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Mushroom lasagne (v)

Postby mike » Tue Jun 23, 2009 6:41 pm

1 pan rich tomato sauce

3 large, flat field mushrooms - cut into bite sized pieces
1/2 punnet of chestnut mushrooms, halved

White sauce
1 pint milk
4 tbsp plain flour
1/2 oz butter
1 mozzarella ball
1 tsp english mustard
[optional] grated red leicester
grated parmesan

Pre heat oven gas mark 5.

Put the milk and flour into a saucepan. Whisk until the lumps have disappeared. Add the butter and put on a medium heat.

Keep whisking until the sauce comes to a simmer, and turn down the heat.

Add the mozzarella and keep whisking until melted.

Add the mustard.

Put the halved chestnut mushrooms into the rich romato sauce and stir well.

[*]Take your deep lasagne dish and put a very thin layer of tomato sauce onto the bottom. Lay over the pieces of field mushrooms trying to cover as much of the sauce as possible, cover with another layer of tomato sauce.

Put a layer of lasagne sheet over this and then cover with the white sauce, another layer of lasagne and repeat [*] above.

Another layer of lasagne and white sauce, optionally cover with the grated red leicester (gives a lovely colour), then the parmesan.

Place in the oven for about 45 mins until cheese is browned.

Serve with green salad and ciabbatta
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Re: Mushroom lasagne (v)

Postby Brenda » Thu Jun 25, 2009 7:07 am

Haven't made lasagne in years. It's entering the realm of the retro-food along with black forest gateaux. Delicious.

Put the milk and flour into a saucepan. Whisk until the lumps have disappeared. Add the butter and put on a medium heat.


You could do it that way around, probably makes no difference in the end. But I would blend butter (or oil) with flour and then add the milk. To make a vegan roux, you can do it with a light oil (or olive oil) and soya milk. Lasagne is never quite as good without cheese tho, and a good vegan cheese is probably um, just wrong.

Have you fresh basil from the garden or the windowsill? Mine has died twice this year of cold.
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