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Tarragon & mushroom lasagne
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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.
Typical values per serving:
1 of your 5 a day/high in potassium
This recipe was first published in November 2020.