Mushroom and goat’s cheese lasagne

This is a bit of a faff to make (I think it uses every saucepan we own), but it tastes so damn good that I don’t mind.

Lasagne sheets
Tinned tomatoes/passata
Loads of garlic
Goat’s cheese (two of the soft log-shaped ones, or two of the little round ones)

Pre-heat oven to 200 degrees/gas mark 7.

Finely chop the onion and carrot, and saute in a little olive oil. Add at least three big cloves of finely chopped/crushed garlic. Sounds like a lot, but once it’s been cooked and baked the garlic disappears. Cook for a few mins more until garlic is soft, and then add chopped mushrooms and cook for a few mins more. I use whatever mushrooms are cheap in Morrisons, but it’s good with chestnut mushrooms, or a mixture. Add tomatoes/passata, oregano, basil (fresh or dried) and rosemary. Bring to the boil and then simmer for about 10mins, until the mixture has thickened a bit and is not too liquid.

Make a white sauce – melt dessert spoon of butter, add about two dessert spoons of flour. Sitr in half pint of milk, and keep stirring like crazy until it thickens.

Layer up the lasagne: half the tomato mushroom mixture, dot with half the goat’s cheese, cover with a layer of lasagne, and about 1/3 white sauce. Add the rest of the tomato mixture, dot with remaining goat’s cheese, cover with lasagne. Pour over rest of the white sauce, making sure that all of the pasta is covered. Sprinkle with grated cheese, and bake for about 45mins.

A lasagne


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