Vegetarian lasagne with three cheese béchamel

Name: Vegetarian lasagne with three cheese béchamel
Yield: 6
Ingredients: ¾ cup (180ml) extra virgin olive oil; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 15g porcini mushrooms, soaked in 1 cup (250ml) boiling water; 4 garlic cloves, finely chopped; 1 large eggplant, finely chopped; 400 swiss brown mushrooms, sliced; 100g tomato paste; 150g sundried tomato pesto; 2 tsp fennel seeds; 1 tsp smoked paprika; 1 tsp ground allspice; 1/2 bunch sage, finely chopped; 2 tbs chopped rosemary; 2 tbs thyme leaves; 700ml tomato passata; 2 bay leaves; 375g packet fresh lasagne sheets; basil leaves, to serve; 60g unsalted butter; 60g plain flour; 800ml milk; 100g parmesan, finely grated; 100g Gruyère, coarsely grated; 300g grated mozzarella

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by Phoebe Wood

Jul 24, 2019

The ultimate vegetarian comfort dish.

¾ cup (180ml) extra virgin olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
15g porcini mushrooms, soaked in 1 cup (250ml) boiling water
4 garlic cloves, finely chopped
1 large eggplant, finely chopped
400 swiss brown mushrooms, sliced
100g tomato paste
150g sundried tomato pesto
2 tsp fennel seeds
1 tsp smoked paprika
1 tsp ground allspice
1/2 bunch sage, finely chopped
2 tbs chopped rosemary
2 tbs thyme leaves
700ml tomato passata
2 bay leaves
375g packet fresh lasagne sheets
basil leaves, to serve

Three-cheese béchamel

60g unsalted butter
60g plain flour
800ml milk
100g parmesan, finely grated
100g Gruyère, coarsely grated
300g grated mozzarella

Method

1.

Heat ½ cup (125ml) oil in a large frypan over medium heat. Add onion, celery, carrot and cook, stirring, for 10 minutes or until softened. Add garlic and cook, stirring, for 3 minutes until fragrant and softened. Add eggplant and remaining ¼ cup (60ml) oil. Cook, stirring, for 10 minutes until softened and lightly coloured.
2.

Add mushrooms and cook, stirring, for 5 minutes until lightly coloured. Stir in tomato paste, pesto, spices and herbs. Add soaked porcini, soaking liquid, passata and bay leaves and stir to combine. Bring to a simmer.
3.

Season with salt and pepper. Cook for 45 minutes until thick and reduced. Season again to taste.
4.

Meanwhile, for the béchamel, melt butter in a saucepan over medium heat and stir in flour. Cook, stirring constantly, for 3-4 minutes to cook out flour. Gradually add milk, stirring constantly, until very smooth. Remove from heat and stir in parmesan, 200g mozzarella and the gruyere. Season to taste.
5.

Preheat oven to 160°C. Spread about 1 cup of sauce in the base of a 2.5L baking dish. Top with one-quarter of the lasagne sheets, tearing to fit in the pan. Top with one-quarter of the béchamel, followed by one-third of the remaining sauce. Repeat layer twice more, then finish with the final quarter of pasta topped with the final quarter of béchamel. Scatter with remaining mozzarella.
6.

Bake in the oven for 40 minutes then increase oven to 180°C and bake for 20 minutes until golden and bubbling. Rest for 20 minutes before serving, and top with basil leaves, to serve.