For the Mushroom Lentil Ragù

100ml extra virgin olive oil
1kg onion, finely chopped
1kg celery stick, finely chopped
1kg carrot, finely chopped
6 garlic clove, finely chopped
3 red chilli, finely chopped
12 fresh thyme sprigs
110g dried porcini, reconstituted in a little warm water
3kg mixed wild or cultivated organic mushrooms, cleaned and roughly chopped
500ml white wine
5000g tin chopped plum tomatoes
1800ml hot vegetable stock
500g green Lentil
400g Tomato puree

1 Kg fresh lasagna Sheets

For the bechamel sauce

6000ml Whole milk
1kg plain flour
1kg unsalted butter
1 large white onion
3 ½ tbsp Truffle Oil
6 cloves
1 Tsp Nutmeg


Go meat-free for dinner with this flavour-packed mushroom lasagne! We use mushrooms that we grow on our own Farm and Hollows Pasta supplies us with amazing pasta sheets using only organic and local ingredients. We give an extra special twist to the lasagne recipe with a richly flavoured truffle béchamel. Good quality mushroom and lentil “mince” and slowly cooking the ragu to ensure this comfort food classic ticks all the boxes.
The recipe makes sixteen portions! So you can feed a crowd or batch it up for the freezer.



For the Mushroom Ragu

Heat the olive oil in a large frying pan over a medium heat, add the onion, celery,
carrot, garlic, chilli and thyme, tom paste and sauté for about 5 minutes until
softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir
into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Add washed
Lentils and fry; Increase the heat, add tomato paste then the white wine and allow to evaporate. Add the
tomatoes, the reserved porcini soaking water and the stock, and season with so
salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and
cook gently for 45 minutes. Or until lentil cooked through.

For the Bechamel Sauce

Peel the onion and insert some cloves into its pulp;
add the bay leave and the onion to the milk and bring it to a boil, then let it cool;
melt the butter in another little pan over a low heat and add the flour, always stiring;
turn off the heat and start adding the milk slowly, always mixing to avoid lumps;
now bring to a boil the sauce on very low heat for 10 minutes until it reaches a dense
texture; add salt, pepper and nutmeg to taste.

Layer with bechamel sauce and wild garlic, pasta sheets.

Bake in oven 180’c for 45 mins.