Comfort food doesn’t get much better than this. Adding rich and creamy mushroom pâté gives a depth of flavour to this classic meal.
2 x 113g packs mushroom pâté
4 fresh pasta sheets
6 spring onions - discard outer leaves, wash and finely chop
1 medium courgette - approx 250g - washed and chopped into 1/4” dice
300g mushrooms, finely chopped
1 small clove garlic, finely crushed
1tbsp tomato puree
Half vegetable stock cube - mixed with 235 ml hot water
1tbsp plain flour
1tbsp fresh Italian herbs - finely chopped (Basil, Marjoram, Oregano)
180ml fresh milk
Salt and freshly ground black pepper
50g Parmesan cheese - grated
1tbsp vegetable oil
In a medium bowl mix the two packs of mushroom pate with the fresh milk, leave aside. Put the oil into a medium sized saucepan on the heat and sauté the spring onions and garlic until softened. Add the chopped courgette and mushrooms. Add the plain flour, stirring well and cook one minute, add the tomato puree and gradually add the vegetable stock stirring well.
Add the fresh chopped herbs and season well. Bring to the boil, turn down the heat and simmer 10/12 minutes until the sauce has reduced slightly, thickened and the vegetables are cooked. Place lasagne sheets in a large shallow dish. Pour over enough boiling water to cover the pasta. Cover with foil and leave for 2 minutes until pliable. Take out, drain and lay each sheet out on a clean tea towel.
Lay one sheet of pasta in the base of a square lasagne dish covering the whole of the base. Continue with layer 2 - vegetable mixture, layer 3 - pasta sheet, layer - 4 mushroom pate/milk mixture. Repeat the 4 layers and top with the grated Parmesan cheese. Cook in a preheated oven for approximately 30 minutes until golden brown.
Independent (via castlemaclellan.co.uk)