Lasagne Al Forno



SERVES 4PREP COOK 1h 10m

ragu

1tablespoon

light olive oil

1medium

onion, diced

2cloves

garlic, crushed

1packet

Meat Free Ground

¼teaspoon

nutmeg, grated

2teaspoons

dried mixed herbs

½cup

porcini mushrooms, diced

400g

can tomatoes, chopped

2tablespoons

tomato paste

marmite

100ml

vegetable stock

salt

pepper

  1. In a medium saucepan, heat oil and fry onion for 3 mins. Add garlic, Meat Free Ground, nutmeg, and dried mixed herbs until browned, stir constantly (5 mins).

  2. Add to cook porcini mushrooms, can tomatoes, tomato paste, marmite, and vegetable stock for 15 mins. Season to taste.

white sauce

50g

butter

50g

plain flour

650ml

milk

50g

mature cheddar cheese

1teaspoon

Dijon mustard

  1. In a pan over low heat, melt butter. Remove from heat.

  2. Stir in plain flour until smooth. Gradually blend in milk and stir constantly. Return to heat until sauce comes to a gentle boil.

  3. Add mature cheddar cheese, Dijon mustard, and season to taste.

dry lasagne noodles

Parmesan, grated

25g

Mature Cheddar Slices

  1. In a 2 ovenproof dish, layer ragu, followed by 3 dry lasagne noodles.

  2. Top with ½ remaining ragu and ¼ sauce. Top with 3 dry lasagne noodles.

  3. Sprinkle top with mature cheddar cheese and Parmesan. Cook until golden on top and gently bubbling (45 mins).