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.