Watch Cook Like a Chef on RTÉ One every Monday at 8pm.
Ingredients
Serves 6
For the ragu:
- 8 large portobello mushrooms, roughly diced
- 3 tbsp vegetable oil
- 1 tbsp mushroom butter (from toast recipe)
- 20 chestnut mushrooms, roughly diced
- 1 aubergine, peeled and finely diced
- 2 onions, finely diced
- 4 cloves garlic, finely sliced
- 1 tsp chilli flakes
- Handful thyme
- 200ml white wine
- 20ml Worcestershire sauce
- 10ml soy sauce
- ½ tin of chopped tomatoes
For the sauce:
- 750ml milk
- 90g butter
- 100g plain flour
- 150g Parmesan or Gruyère cheese, grated, plus extra to finish
- 400g tin of cream of mushroom soup
- 2 tbsp Dijon mustard
- Zest and juice of 1⁄2 lemon
- 1 pack of lasagne sheets
Method
- Start by making your mushroom ragu, place a large, heavy-based saucepan on the heat and add the vegetable oil.
- Go in with the diced portobello mushrooms and get some colour on there before adding the diced chestnut mushrooms and diced aubergine.
- Season with salt and pepper and then let them cook out for 6 or 7 mins until all the water evaporates.
- Once dry, add the butter along with the onion and garlic, chilli flakes and thyme. Cook this for a further 2 mins until soft, and then increase the heat to full blast.
- Go in with the white wine now and allow it to reduce before adding the Worcestershire sauce, soy sauce and chopped tomatoes. Let this cook away for 5 mins at a simmer and then set aside.
- For the cheese sauce, place the butter in a heavy-based saucepan and allow it to melt. Add the plain flour and cook over a high heat before adding the milk and whisking continuously until a thick sauce is formed.
- Remove from the heat and add the grated cheese, mushroom soup, mustard, and lemon juice and zest.
- Preheat your oven to 200c and then it's time to assemble. Using an oven-proof baking tray, layer up the mushroom ragu, dried pasta sheets and cheese sauce, making sure you end with cheese sauce.
- Top with some extra grated cheese and bake for 40 mins until golden brown on top. Allow to rest for 10 mins and serve with a green salad.
