I have used mushrooms and leeks as the main vegetables in this lasagne recipe; you can if you wish use any other that you prefer.  This lasagne will serve 6.  Total time for preparation and cooking is between 1 hour 15 min and 1 hour 30 minutes.

• 450g mixed mushrooms
• 300ml white wine
• 30ml Dijon mustard
• 50g carrots
• 50 g onion
• 200g dried lasagne - I prefer to use spinach in this one
• 150g butter
• 750g leeks
• I garlic clove
• 90g plain flour
• 150ml single cream
• 150ml soured cream
• 60g fresh basil
• 250g cheddar cheese
• 30g grated parmesan cheese
• 700ml vegetable stock
• Fresh dill and lemon slices for the garnish
• Salt and pepper to season

Cook the lasagne according to the instruction on the packet.  When cooked drain and run cold water over it to cool the lasagne and then lay it out on a tray and cover.  Set aside.

Melt 50g of the butter into a pan and slowly cook the leeks and garlic.  The garlic needs to be pealed, crushed and chopped.   Cover the leaks and simmer for about 10 minutes until they go soft.  Take the leeks out on the pan, put on a plate and leave to the side.

Slice the mushrooms and sauté them the pan with some more butter if required.  Once done take out the mushrooms and put to the side.

Add the rest of the butter to the pan, add the flour once the butter has melted -mix well.  Take the pan off the heat and add in the 700ml of vegetable stock and the wine.  Bring to the boil for 2 minutes while stirring.  Take the pan off the heat again and add the cream, soured cream, the basil, and the Dijon mustard.

Now comes the building of the lasagne.

You need a 3 litre shallow ovenproof dish.  Spoon a little of the sauce from the pan into the oven dish and layer with lasagne.   Next is the mushrooms and leeks - not all at once.  Add the grated cheese to the layers, keeping aside some for the topping.  You want to layer this all the way till the end of the lasagne strips.  Pour the rest of the sauce from the pan over the finished dish.

Grate the cheese and scatter across the top.

Cook in the oven at 200 c, mark 6 gas, for 45 - 50 minutes.  Leave to cool slightly and garnish with basil and lemon.

I have used haddock in this recipe; you can if you wish use any white fish.  This lasagne will serve 6 and add 640 calories to your daily total.  Total time for preparation and cooking is between 1 hour 15 min and 1 hour 30 minutes.

• 450g haddock - fillet is best for this
• 300ml white wine
• 50g carrots Read more »
  

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