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Roast ancho mushroom lasagne

• Thomasina Miers

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Serves 4 - 6

More effort

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.5 out of 5.13 ratingsRate

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Try this rich veggie lasagne with garlic roast mushrooms, cherry tomatoes and grilled cheese — an umami sensation with sweet, smoky chilli heat. Perfect paired with red wine and a green salad

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

• 750g mixed mushrooms (I use a mix of chestnut, portobello and shiitake)

  cut into bite-sized pieces

• 120ml olive oil

• small handful of fresh thyme sprigs

  leaves picked

• 2 tsp ancho chilli flakes

• 600g cherry tomatoes

  halved

• 1 large red onion

  cut into slim wedges and separated

• 6 large garlic cloves

  skin on

• 2 tsp chipotle in adobo

• 1 lemon

  zested and juiced

• 250-300g fresh lasagne sheets

• 3 mozarella balls

  around 400g

• 300g crème fraîche

• 80g parmesan

  finely grated

• green salad

  to serve

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Nutrition: per serving

• kcal748

• fat58g

• saturates28g

• carbs27g

• sugars10g

  low

• fibre5g

• protein27g

• salt0.99g

  low

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Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Line two baking trays with baking parchment. Tip the mushrooms into a bowl with half the olive oil, half the fresh thyme leaves, 1 tsp of the ancho chilli flakes and season generously with salt and pepper. Tip onto one of the prepared baking trays.

• step 2

  Tip the tomatoes and onions onto the second prepared baking tray and season with more salt and pepper, scatter over the rest of the thyme and ancho flakes and drizzle with the remaining oil, then toss well. Cover with foil then roast both trays of vegetables, with the mushrooms on the top shelf of the oven for 30-35 mins until the garlic and onions are soft.

• step 3

  Remove the garlic from the tray and push the garlic flesh out of the skins with the flat side of a knife. Mix the mushrooms and tomatoes together with the garlic, chipotle in adobo and a splash of lemon juice. Spread a third of the mixture across the bottom of a large baking dish. Top with pasta sheets followed by more vegetables, followed by more sheets and the last of the vegetables.

• step 4

  Tear the mozzarella into a bowl and stir in the crème fraîche and lemon zest. Season with salt and pepper and spoon a third over the mushrooms. Top with a final layer of lasagne sheets and the rest of the mozzarella mixture, then scatter over the parmesan. Bake for 30-35 mins until hot and bubbling. Serve with a crispy green salad.

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A star rating of 4.5 out of 5.13 ratings

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