Creamy Mushroom Leek Lasagna

Name: Creamy Mushroom Leek Lasagna
Cook time: 25 min
Ingredients: 200 g button mushrooms; 200 g chestnut mushrooms; leek (finely chopped); 20 g butter; 3 tbsp olive oil; 6 garlic cloves (diced); 1 tbsp Thyme/sage leaves; 50 g hard cheese (Grana Padano) (grated); mozzarella (1 ball); 150 ml double cream; 7 gf lasagna (sheets); 1 tbsp tomato purée; 200 g chopped tomatoes (small tin); water (half tin); 0.25 veg stock cube; 1 tsp oregano; sugar (pinch); salt; pepper

This lasagna is a bit “meaty” and really about chucking it all together for dinner.

Cook time25 minutes

Ingredients

Directions

1
Mix everything for the tomato sauce together in a bowl.
2
Preheat the oven to 190C degrees + grab a 9inch baking tray.
3
Dry-fry the mushrooms in 3 batches. Lay them out in a large frying pan on a medium heat + don’t move for 2mins. Turn over, season with salt + pepper + fry for another 1min. Scrape each backthe into a bowl!
4
Using the same pan, keep on a medium heat, add butter, 2 tbsp olive oil followed by the leek. Fry for 2mins before in garlic, herbs + cook for 3mins. Mix mushrooms back into the pan + check seasoning.
5
Add lasagna sheets to soak in a bowl of boiled water for 2-3mins. Cover the bottom of the tray with tomato sauce, grate over cheese, top with lasagna layer. Next, more tomato sauce, half the mushroom mix, 1/2 mozza, grated cheese, season! Repeat this!
6
Then add double cream + 1 tbsp olive oil. Place into the oven for 25-30mins or until bubbling + golden. Rest for 10mins before slicing.

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