Vegetarian Leek & Mushroom Lasagne

16 Ingredients

Number of servings

6tablespoons olive oil
2/3 cup dry white wine
1 handful fresh thyme leaves
1 pinch salt
1 pinch freshly ground black pepper
4 large leeks, cut into 5mm slices
550grams chestnut mushrooms, sliced
250grams chestnut mushrooms, grated
2-3 red chillies, deseeded and finely chopped
6 cloves garlic, chopped
2tablespoons plain flour
3 2/3 cup milk
350grams Cheddar cheese, grated
6 tomatoes, roughly chopped
450grams lasagne sheets
2 tomatoes, sliced, for serving

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat the oil in a large heavy-based pan, add the leeks, and cook over a low heat, stirring frequently, for 5 minutes, or until starting to soften. Stir in the mushrooms and cook, stirring frequently, for 5 minutes, or until they release their juices. Add the chillies and garlic, and cook for 1 minute. Pour in the wine, raise the heat, and boil for 3 minutes while the alcohol evaporates.

Step 2 of 4

Stir in the thyme, then add the flour and mix well. Add a little of the milk, mix well, then add the rest of the milk and cook for 5 minutes, stirring frequently. Add almost all the cheese (reserve some for the topping), remove from the heat, and combine well. Add the tomatoes and season well with salt and black pepper.

Step 3 of 4

Put a 1cm layer of the mixture in the bottom of a large ovenproof freezerproof dish, then cover evenly with a layer of the lasagne sheets. Pour in another layer of sauce and cover with lasagne. Repeat the process until all the sauce is used up - you need to finish with a layer of sauce. Top with the remaining cheese and the sliced tomatoes.

Step 4 of 4

Leave to cool completely, then double-wrap the dish in cling film and freeze for up to 3 months. To serve, remove the cling film, top with tomato slices, and place the dish straight from the freezer in an oven preheated to 180°C (Gas 4) for 30-40 minutes, or until browning on top and piping hot.