Lasagne

Brown the mushrooms

1. Preheat the oven to 220ºC
2. Add the mushrooms to a lined tray, drizzle over some olive oil and season with salt
3. Toss until coated
4. Roast for 15 minutes, mix and roast for another 15–25 minutes until deep golden - deeper golden brown = more flavour

Start the ragu base

1. Add a drizzle of olive oil to a large saucepan or pot over a medium high heat
2. Add the onion, carrot and celery and a pinch of salt
3. Cook for around 6-7 minutes until soft and taking on a little colour
4. Stir through garlic, rosemary and thyme and cook for another minute or two

Build the ragu

1. Deglaze with the red wine, let it reduce by ¾
2. Add tomatoes, vegetable stock, lentils and the browned mushrooms
3. Bring to a boil then reduce to a gentle simmer for 60–70 minutes until it’s rich and thickened
4. Taste and season with salt and a pinch of sugar if needed

Make the bechamel

1. Heat the butter in a saucepan over medium heat until melted
2. Whisk in the flour and cook for a minute or two
3. Gradually whisk in milk in a few additions until smooth and thickened
4. Stir through mozzarella, nutritional yeast, mustard and nutmeg until combined

Layer the lasagne

1. Spread a layer of ragu then a layer of bechamel in a baking dish or loaf tin
2. Top with pasta sheets
3. Repeat until the dish is full, finishing with a generous layer of bechamel

Bake

1. Bake at 190°C for 35–40 minutes until golden and bubbling
2. Rest for a few mins before slicing