Mushroom and basil lasagne

Name: Mushroom and basil lasagne
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves 6–8
Ingredients: 1 quantity béchamel sauce; olive oil, for drizzling; 1 garlic clove, crushed; 300 g (10½ oz) mushrooms, any sort, finely chopped; 30 g (1 oz) butter, plus extra for greasing; 4 tablespoons finely grated parmesan cheese; a large handful of basil leaves; 450 g (1 lb) fresh lasagne sheets; 2 balls buffalo mozzarella, torn into pieces

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Vegetarian

By Alice Hart

Published 2018

About

The ingredients are rich, but this is a delicate dish that’s elegant rather than clumsy, thanks to the fine layering. As with all simple food, it demands quality ingredients. Ideally, make your own lasagne sheets, or use sheets of good-quality bought fresh pasta, and roll them out ethereally thin.

Ingredients

1 quantity béchamel sauce
30 g (1 oz) butter, plus extra for greasing

Main course
Vegetarian

Method

Start by making the béchamel sauce, then cover to prevent a skin forming and set aside.

Preheat the oven to 180°C (350°F/Gas 4) and grease a medium–large ceramic lasagne dish. Cut the lasagne sheets into halves or thirds so they can be layered in the dish easily. Drop each shee