Lasagne Al Forno |
|---|
ragu
| 1 | tablespoon | light olive oil | ||
| 1 | medium | onion, diced | ||
| 2 | cloves | garlic, crushed | ||
| 1 | packet | |||
| ¼ | teaspoon | nutmeg, grated | ||
| 2 | teaspoons | dried mixed herbs | ||
| ½ | cup | porcini mushrooms, diced | ||
| 400 | g | can tomatoes, chopped | ||
| 2 | tablespoons | tomato paste | ||
marmite | ||||
| 100 | ml | vegetable stock | ||
salt | ||||
pepper |
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).
Add to cook porcini mushrooms, can tomatoes, tomato paste, marmite, and vegetable stock for 15 mins. Season to taste.
white sauce
| 50 | g | butter | ||
| 50 | g | plain flour | ||
| 650 | ml | milk | ||
| 50 | g | mature cheddar cheese | ||
| 1 | teaspoon | Dijon mustard |
In a pan over low heat, melt butter. Remove from heat.
Stir in plain flour until smooth. Gradually blend in milk and stir constantly. Return to heat until sauce comes to a gentle boil.
Add mature cheddar cheese, Dijon mustard, and season to taste.
dry lasagne noodles | ||||
Parmesan, grated | ||||
| 25 | g |
In a 2ℓ ovenproof dish, layer ragu, followed by 3 dry lasagne noodles.
Top with ½ remaining ragu and ¼ sauce. Top with 3 dry lasagne noodles.
Sprinkle top with mature cheddar cheese and Parmesan. Cook until golden on top and gently bubbling (45 mins).