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Mushroom ragu lasagne recipe

Mushroom ragu lasagne recipe

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This vegetarian ragù lasagne gets its depth of flavour from an OXO Red Wine Stock Pot used to slow-cook mushrooms, onions, tomatoes and garlic in a tasty red wine sauce. Everything is layered into a lasagne with a creamy white sauce and cheese then cooked until bubbling and golden. See method

  • Serves 6
  • 45 mins to prepare and 50 mins to cook
  • 645 calories / serving
  • Vegetarian

Ingredients

  • 3 tbsp olive oil​
  • 2 onions, diced​
  • 2 garlic cloves, crushed​
  • 485g pack chestnut mushrooms, chopped into 2cm pieces​
  • 625g closed-cup mushrooms, chopped into 2cm pieces​
  • 1 OXO Red Wine Stock Pot
  • 2 x 400g tins chopped tomatoes​
  • 1 tbsp Tesco reduced-salt soy sauce​
  • 15g fresh thyme​
  • 340g lasagne sheets (18 sheets)​
  • 200g grated vegetarian hard cheese (use up what you have)​

For the white sauce

  • 50g flour
  • 50g butter​
  • 850ml milk​
  • ¼ tsp grated nutmeg (optional)​

Perfect with:

OXO Red Wine Stock PotsBoosts your dishes with bold, rich flavour. OXO Red Wine Stock Pots
Boosts your dishes with bold, rich flavour.
Shop ingredients
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2700kj
    645kcal     32%

  • Fat

    30g 43%

  • Saturates

    15g 73%

  • Sugars

    17g 19%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 63g Protein 27.8g Fibre 5.6g

Method

  1. Heat the olive oil in a saucepan large enough to hold the mushrooms. Fry the onions for 5 mins until softened. Stir in the garlic and cook for another 2 mins.​ 
  2. Add the mushrooms and cook over a high heat for 8-10 mins until they are soft and reduced in volume.  
  3. Add the stock pot along with 350ml boiling water, chopped tomatoes, soy sauce and thyme. ​ 
  4. Bring to a simmer, then cover and cook for 30 mins, leaving the lid slightly ajar so that the mixture can thicken.​
  5. For the white sauce: in a medium-sized saucepan, heat the flour and butter over a medium heat until sizzling. Whisk in the milk gradually and bring to a simmer, whisking to prevent lumps forming. Cook for 2 mins, then remove from the heat and stir in the nutmeg, if using, and season well.​ 
  6. Heat the oven to gas 4, 180˚C, fan 160˚C. Using a 30 x 20 x 7cm baking dish, spoon over a few tablespoons of the mushroom sauce to scarcely cover the base, and top with a layer of lasagne sheets, trying not to overlap. (We used 6 sheets per layer in this sized dish.)​ ​ 
  7. Spoon over half of the remaining mushroom sauce, topped with one-third of the white sauce. Repeat the layering with the remaining mushroom sauce, another third of the white sauce and cheese, then a layer of pasta. Top with the remaining white sauce and finish with the final third of cheese.​ 
  8. Place the lasagne in the oven to bake for 45-55 mins until bubbling and cooked through. Remove from the oven and allow to stand for 10 mins before serving.​

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