How to make mushroom lasagne

There's nothing better than a homely baked meal to warm the soul on these cold nights. Mushrooms are a great ingredient to use when going meat free. Swiss brown mushrooms are especially good as they contain more vitamin D than white button mushrooms.

Mushroom Lasagne

1 dozen medium swiss brown mushrooms

1 brown onion, chopped

1 garlic clove, minced

1 tbsp olive oil

2 tbsp butter

1 tbsp fresh basil, chopped

¾ dl flour

3 dl milk

2 dl tomato passata

4 dried lasagne sheets

1 dl grated cheddar cheese

• Heat olive oil in a pan and fry the onion over medium heat
• Roughly chop the mushrooms and add them to the pan with the garlic and continue cooking for 10 minutes or until there is no more liquid
• Add 1 tsp butter and basil and stir to combine. Remove pan from the heat
• Melt the remaining butter in a small pot and add flour
• Cook over medium heat, stirring with a whisk and adding milk a little at a time to make a smooth paste
• Line a bread tin with baking paper for easy removal and cleaning
• Spread a few spoonfuls of passata on the bottom. Lay a lasagne sheet on top then cover with a little white sauce and mushrooms. Repeat until all ingredients are used up. Finish with white sauce on the top layer of lasagne
• Sprinkle cheese liberally over the top and bake at 160 degrees celsius for one hour.

Cathy Xiao Chen