Mushroom and tarragon lasagne

Name: Mushroom and tarragon lasagne
Total time: 1 h 4 min
Yield: Serves 4
Ingredients: 2 shallots finely chopped; butter; 500g mushrooms sliced; 1 bunch tarragon leaves stripped and chopped; 2 tbsp flour; 500ml milk; 200g mascarpone; 6-8 depending on their size and the size of your dish fresh lasagne sheets; (or veggie alternative) grated to make 3 tbsp parmesan

Published: April 22, 2015 at 4:56 PM

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Serves 4

Easy

Total time: 1 hr and 4 mins

A star rating of 5 out of 5.1 ratingRate

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This mushroom and tarragon lasagne is a great vegetarian twist on a family favourite. Button mushrooms will give you a creamier looking sauce; flat mushrooms a darker sauce and a more robust flavour.

Vegetarian

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Alternatives

Complete the dish

Make this vegetarian mushroom and tarragon lasagne, then check out our classic lasagne.

For more mushroom recipes try our mushroom pasta, mushroom gnocchi and mushroom ravioli, and for more veggie options, check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.

Recipe tip: Button mushrooms will give you a creamier looking sauce; flat mushrooms a darker sauce and a more robust flavour.

Ingredients

Nutrition

2 shallots

finely chopped
butter
500g mushrooms

sliced
1 bunch tarragon

leaves stripped and chopped
2 tbsp flour
500ml milk
200g mascarpone
6-8 depending on their size and the size of your dish fresh lasagne sheets
(or veggie alternative) grated to make 3 tbsp parmesan

Nutrition: per serving

kcal524
fat36.1g
saturates24.2g
carbs29.3g
fibre3.1g
protein19g
salt0.6g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. In a large frying pan, fry the shallots in a little butter until they are soft but don’t let them darken too much.Add the mushrooms and another knob of butter – there will be quite a big pile, so turn them over carefully to coat them in the butter and start them cooking. Fry until the mushrooms have cooked through and are golden brown, stirring and turning them often. Once they have given out lots of juice, turn the heat up a little and bubble it off before adding the tarragon.
step 2

Melt 2 tbsp butter in a pan, stir in the flour and make sure it is absorbed before adding the milk over a low heat, a little at a time, stirring it in to make a smooth sauce – it will get thicker. Cook for 2 minutes to get rid of any floury flavour. Season well and stir in the mascarpone. Fold the sauce into the mushroom mixture.
step 3

Layer the mushroom mixture with the lasagne sheets to make 3 layers, finishing with a layer of the white sauce, and sprinkle over the parmesan. Cover the top with a tent of foil and bake for 45 minutes, then take off the foil and brown the top for 10 minutes.

Try our other favourite vegetarian lasagne recipes here...

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