VEGETARIAN LASAGNE
Prep/Cooking Time: 45-60 Minutes
Ingredients (makes 6 portions)
- 900g Ratatouille
- 450g Shitake mushrooms
- 450g Domestic mushrooms
- 4 Sprigs thyme
- Salt
- Pepper
- 30ml Olive oil
- 800g Bechamel
- 8 Sheets lasagna pasta
- 200g Cheddar cheese
Instructions
- Remove the stems from the mushrooms and wash of any dirt
- Lay the mushrooms on paper and pat dry
- Finely slice the mushrooms and place on a baking tray
- Add to the tray the thyme sprigs
- Season with the salt and pepper and drizzle with the olive oil
- Mix well then place in the oven at 180c
- After around 12 minutes check the mushrooms and if cooked through remove from the oven
- Leave to cool in the tray with the liquid
- Once cool drain the excess liquid from the mushrooms
- Place the mushrooms in a bowl and add to them the ratatouille
- Mix well and check the seasoning
- Using the oven suitable containers layer the mix starting with the ratatouille
- Then a half sheet of pasta, followed by the bechamel
- Repeat this twice
- Finish with a sprinkle of cheddar cheese
- Bake in the oven till golden
- Cool and reserve in the fridge till needed
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