Sticky Fingered Chefs: Mushroom Lasagne from Castle MacLellan

If you need some comfort food, give this recipe a try; courtesy of Castle Maclellan. Kids will love layering the lasagne sheets and even those who normally turn their noses up at mushrooms will like the cheesy, cosy, garlicky taste.

lasagne

Ingredients

2 packs of Castle MacLellan Oven Roasted Mushroom Pâté with garlic and thyme

4 fresh pasta sheets – from a 250g packet

6 spring onions – discard outer leaves, wash and finely chop.

1 medium courgette – approx 250g – washed and chopped into 2-3cm pieces

300g mushrooms – finely chopped

1 small clove garlic – finely crushed

1 tablespoon tomato puree

half vegetable stock cube – mixed with 230ml of hot water

1 tablespoon plain flour

1 tablespoon fresh Italian herbs – finely chopped (basil, marjoram, oregano etc)

170ml of fresh milk

salt and freshly ground black pepper

50g Parmesan cheese – grated

1 tablespoon vegetable oil

Method

Set oven to 170C/Gas Mark 4
In a medium bowl mix the two packs of Castle MacLellan Oven Roasted Mushroom Pâté with the fresh milk and leave aside
Put the oil into a medium sized saucepan on the heat and sauté the spring onions and garlic until softened. Add the chopped courgette and mushrooms. Add the plain flour, stirring well and cook for one minute, add the tomato puree and gradually add the vegetable stock stirring well.
Add the fresh chopped herbs and season well. Bring to the boil, turn down the heat and simmer 10/12 minutes until the sauce has reduced slightly, thickened and the vegetables are cooked.
Place lasagne sheets in a large shallow dish. Pour over enough boiling water to cover the pasta. Cover with foil and leave for 2 minutes until pliable.
Take out, drain and lay each sheet out on a clean tea towel
Lay one sheet of pasta in the base of a square lasagne dish covering the whole of the base.

Layer 2 – Vegetable mixture
Layer 3 – Pasta sheet
Layer 4 – Mushroom pâté/milk mixture

Repeat the 4 layers and top with the grated Parmesan cheese
Cook in a preheated oven for approximately 30 minutes until golden brown.

Editor’s tip: Mummy and Daddy might like this dish even better with a rich Pinot Noir, like the 2010 Chacra 55.