Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons butter, divided
- 1 medium onion, peeled and diced
- 1kilograms chestnut mushrooms, diced
- 5 cloves garlic, peeled and minced
- 2tablespoons plain flour
- 1 2/3 cup milk
- 10 sheets fresh lasagne
- 1/2 bunch sage, about 5 leaves, 2 finely diced
- 100grams parmesan
- 100grams mozzarella, fresh, torn
Nutrition per serving
3500kJ / 835Cal
3500 Kilojoules or 835 Calories
40% of daily energy intake*
Protein
36.0grams
Fat
40.2grams
Carbs
77.0grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy, garlicky mushrooms make a moreish filling for this meat-free lasagne.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Melt half of the butter in a large pan on medium high heat and cook the onions and mushrooms and cook for 15 minutes. Stir in the garlic and chopped sage and cook for 2-3 minutes.
Step 2 of 4
Heat the rest of the butter in a saucepan, stir in the flour and cook for 1 minute. Whisk in the milk gradually and cook, stirring, until thick. Whisk in 60g of parmesan.
Step 3 of 4
Pour the sauce over the mushroom mix and combine.
Step 4 of 4
Spoon a quarter of the mushroom mix into the base of a baking dish, top with a layer of lasagna sheets. Repeat, finishing with a layer of lasagna sheets. Dollop torn mozzarella on top, sprinkle with parmesan and add the rest of the sage leaves. Bake for 30 minutes until golden.
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