Leek and Roasted Mushroom Lasagne Recipe
This lasagne uses slow cooked leeks with roasted mushrooms. It makes a vegetarian version of this classic dish and it tastes as good as it looks.
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Ingredients
- 3 tbsp organic extra virgin olive oil
- 1 large leek
- 2 thyme sprigs
- 500 g mushrooms
- 25 g dried porcini
- 2 garlic cloves
- 1/2 tsp organic chilli flakes
- 2 cans organic tinned tomatoes
- 500 ml vegetable stock
- 1 tbsp tomato paste
- 500 g cooked organic french lentils
- 2 tsp red wine vinegar
- 100 g pitted black olives
- 100 g organic pinenuts
- Large handful of parsley
- 150 g cheese grated or plant-based alternative
- 150 ml cream or plant-based alternative
- 1 packet organic lasagne sheets
- natural fine sea salt
- organic cracked black pepper
Instructions
- Chop the leaks into 1cm rounds and add to a frying pan with 1 tbsp of olive oil.
- Add the thyme, season with salt and pepper and cook on a low heat for 20-25 minutes stirring regularly.
- Roughly chop the mushrooms and place in a baking tray, add the thyme, season with salt and pepper and drizzle with olive oil.
- Finely chop the porcini and scatter over the mushrooms then bake in a 200c oven for 20 minutes.
- Next, finely chop the garlic and add to a saucepan with the chilli flakes and 1 tbsp of olive oil.
- Cook on a medium heat for 2 minutes then add the tinned tomatoes, tomato paste, red wine vinegar and vegetable stock.
- Season generously with salt and pepper and gently simmer for 30 minutes.
- Roughly chop the olives, pine nuts and parsley then you are ready to assemble the lasagne.
- Take a large baking dish and add a layer of the cook leeks followed by mushrooms, lentils then a sprinkling of the chopped olives, pine nuts and parsley.
- Place a layer of lasagne sheets on top then cover with the tomato sauce.
- Repeat the process 2 more times then cover with foil and bake in an oven at 200c for 35 minutes.
- Remove from the oven and sprinkle with the grated cheese and cream and cook for a final 10 minutes uncovered.
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Yum, this is such a good veggie lasagne! The porcini mushrooms are such a great addition.