Wild garlic & mushroom lasagne
Delight in the exquisite flavors of wild garlic and savory mushrooms in this delectable lasagna dish. A perfect blend of earthy and aromatic ingredients come together in every delicious bite.
Ingredients:
- 1 tbsp olive oil
- 450g chestnut mushrooms, sliced
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 100ml white wine
- 2 tbsp tomato purée
- 45g wild garlic roughly chopped (see tip, below)
- 800ml milk
- 100g unsalted butter
- 75g plain flour
- 1 tsp mustard powder
- grating of nutmeg
- 100g extra mature cheddar, grated
- 25g parmesan or vegetarian alternative, grated
- 150g mozzarella, grated
- 175g fresh lasagne sheets
- tomato salad, to serve
Instructions:
- Heat the olive oil in a wide shallow dish or skillet over medium-high heat. Add the mushrooms and cook for 7-10 minutes until they are browned. Add the shallots and garlic, and cook for a few more minutes until they become aromatic. Pour in the white wine and tomato paste, then simmer until the mixture is reduced and thickened. Season with salt and pepper. Remove from heat and set aside.
- Preheat the oven to 200C/180C fan/gas 6. Blend the wild garlic and milk until the garlic is finely chopped. Transfer the mixture to a jug. Melt the butter in a saucepan over medium heat, then add the flour, mustard powder, and nutmeg to create a paste. Cook for 3-4 minutes until slightly browned. Gradually pour in the milk mixture while whisking constantly. Bring to a simmer, continuing to whisk. Simmer for about 5 minutes until the sauce is smooth and thick. Season to taste. This sauce can be stored in the fridge for up to two days.
- Combine the three cheeses in a bowl. Transfer two-thirds of the mushrooms to a separate bowl. Spread the remaining mushrooms evenly in the dish. Pour a quarter of the white sauce over the mushrooms, sprinkle with a quarter of the cheese, and layer pasta sheets on top - usually four sheets per layer. Repeat this process twice more. For the final layer, pour the remaining sauce over the pasta and top with the remaining cheese.
- Bake in the oven for 25-30 minutes until the top is golden and the mixture is bubbling. Let it sit for 10 minutes before serving. Enjoy with a side salad dressed in a tangy lemon vinaigrette, if desired.
Summary:
- Calories: 3427 kcal
- Fat: 202 g
- Protein: 141 g
- Carbs: 257 g
- Potassium: 3924 mg
- Magnesium: 351 mg