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    Tarragon & mushroom lasagne

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    Tarragon & mushroom lasagne

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    1 tbsp olive oil
    1 fennel, trimmed and diced
    2 x 250g packs chestnut mushrooms, sliced
    2 cloves garlic, crushed
    5-10g tarragon, leaves only
    8 sheets Essential Lasagne
    350g tub Essential Cheese Sauce
    25g Cooks’ Ingredients Breadcrumbs
    1 tbsp grated Parmigiano Reggiano or vegetarian alternative


    1. Heat half of the oil in a large frying pan and fry the fennel for 3 minutes. Add half the mushrooms and fry for 8 minutes, stirring frequently until golden. Tip into a bowl. Repeat with the remaining mushrooms, then return everything to the pan and add the garlic and tarragon. Cook for 2 minutes and season lightly. Meanwhile, bring a large pan of salted water to the boil. Lower in the lasagne sheets and cook for 4-5 minutes until tender. Drain.

    2. Heat the grill to high. Loosen the lid of the cheese sauce and heat in the microwave on full power for 4 minutes, stirring halfway through. Put two lasagne sheets, loosely folded, in a shallow heatproof dish. Scatter with a third of the mushroom mixture and drizzle over 1 tbsp of the cheese sauce. Add two more lasagne sheets and repeat the layering, finishing with a layer of pasta. Pour over the remaining sauce.

    3. Scatter the breadcrumbs and cheese over the lasagne and heat under the grill for about 5 minutes or until golden.

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