Ingredients

The following ingredients have 4 Servings
  • 100ml extra virgin olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tsp fennel seeds
  • 800g mixed mushrooms (we used Swiss brown and button), thinly sliced
  • 130g unsalted butter, chopped
  • 2 tbs tomato paste
  • 40g dried porcini mushrooms, soaked in 11/2 cups (375ml) boiling water
  • 2 cups (500ml) tomato sugo
  • 1/2 cup picked rosemary leaves
  • 2 cups (500ml) Massel Vegetable Liquid Stock
  • 80g plain flour
  • 4 cups (1L) milk, warmed
  • 60g parmesan, finely grated
  • 375g store-bought fresh lasagne sheets
  • 180g mozzarella, coarsely grated

Instruction

  • Heat oil in a flameproof casserole over medium heat. Add onion and cook, stirring, for 6-8 minutes until softened but not coloured. Add garlic and fennel seeds, and stir for 2 minutes or until fragrant and garlic has softened. Add mushroom and 50g butter, and cook for 10 minutes or until softened and lightly coloured. Add tomato paste, porcini mushrooms and soaking liquid. Add sugo, rosemary and vegetable stock. Season then reduce heat to low. Simmer for 45 minutes or until thick and reduced.
  • To make the bechamel, melt remaining 80g butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute, then gradually add milk in 4 batches, stirring constantly to prevent any lumps from forming. Bring to a simmer for 5 minutes or until thickened. Stir in parmesan and season, then set aside.
  • Preheat oven to 180°C. Add a few spoonfuls of mushroom ragu to the base of a 2.5L baking dish. Top with a layer of lasagne sheets, trimming to fit, then 1 cup (250ml) of bechamel, followed by a layer of ragu. Repeat layering, finishing with a layer of bechamel then scatter with mozzarella.
  • Place baking dish on a tray and bake for 40 minutes. Increase temperature to 200°C for 10 minutes until golden and bubbling. Rest for 15 minutes before serving.