Mary Berry's easy and 'tasty' lasagne recipe is 'a real favourite' for families
The family-friendly recipe has been hailed "absolutely fabulous".
Lasagne is a classic family meal that many of us enjoy. There are many recipes to choose from, yet one from Mary Berry has been branded "absolutely fabulous".
The TV chef's family-friendly recipe is simple and easy to make. Homecooks who have made the recipe already have been full of praise for her veggie mushroom lasagne. Mary's recipe is meat-free, yet it can easily be added in if preferred.
Her recipe description reads: "This is a classic veggie pasta dish and a real favourite. Full of flavour, it has a traditional cheese sauce with a tomato-based mushroom filling. It is best to soak the sheets of lasagne in hot water before assembling."
Mary's recipe, which is from her Mary 90: My Very Best Recipes book, has been shared by Happy Foodie, which added: "Mary Berry's veggie lasagne is layered with a tomato and mushroom sauce filling and a traditional cheese sauce. It's the perfect meat-free family-friendly recipe."
The lasagne can be made up to 24 hours in advance and frozen uncooked. One person who has tried the recipe said: "I love the recipe – it was so tasty."
Another added: "Absolutely fabulous. The only thing I did was soak pasta sheets in hot water too long; they stuck together, so I did soak some more, but only for a short time, and they were fine."
Someone else commented: "It doesn’t claim to be a vegetarian dish but rather just a simple veggie mushroom lasagna. Anyone can switch out non-vegetarian ingredients for those more suitable!" A fourth wrote: "Lovely. Added chickpeas and red pepper for extra veg. Scrumptious."
Mary Berry’s Veggie Mushroom Lasagne recipe
Serves six people
Ingredients
- Six to eight dried lasagne sheets
- Two tbsp olive oil
- One large onion, diced
- 500g button mushrooms, sliced
- Two large garlic cloves, finely grated
- 30g plain flour
- Two 400g tins chopped tomatoes
- One tbsp chopped thyme leaves
- Two tsp balsamic vinegar
- Two tbsp sun-dried tomato paste
- 200g baby spinach
Cheese sauce ingredients
- 55g butter
- 55g plain flour
- 600ml hot milk
- Two tbsp Dijon mustard
- 150g mature Cheddar, grated
- 55g Parmesan, grated
Method
Soak the lasagne sheets in hot water for 15 minutes to soften, then drain.
Preheat the oven to 200C/180C Fan/Gas 6. You need a 2.25 litre rectangular ovenproof dish.
Pour the oil into a large non-stick frying pan over a high heat. Add the onion and fry for a few minutes. Add the mushrooms and garlic, then fry for three to four minutes. Sprinkle in the flour and mix well. Add the tomatoes, thyme, vinegar, tomato paste and spinach, then fry again for another three to five minutes. Season with salt and pepper, then remove from the heat and set aside.
Make the cheese sauce by melting the butter in a saucepan over medium heat. Stir in the flour, then whisk in the hot milk. Add the mustard and two-thirds of the cheeses. Season and bring to a boil; whisk for a few minutes until thickened.
Assemble the lasagne by placing a third of the mushroom and tomato sauce in the base of the dish. Top with a third of the cheese sauce, then place half the lasagne sheets in a single layer on top. Continue
layering the sauces and pasta until you have three layers of mushroom and tomato, three layers of cheese,
and two layers of pasta. Sprinkle with the remaining cheese.
Bake in the oven for about 40 minutes, until golden brown, bubbling around the edges, and the pasta is tender.
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