BOSH’s Classic Lasagne
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Lasagne will always be one of our favourites, and this simple mushroom ragu with a rich, creamy béchamel is a real classic. We don’t think you should mess with perfection, but you could add a few chilli flakes if you like. The ragu and béchamel can be made the day before and kept in the fridge, so on the day you just have to build and bake the final dish. BISH BASH BOSH! by Henry Firth and Ian Theasby (HQ, HarperCollins) is out now. Photography: Lizzie Mayson.
100g sun-dried tomatoes, plus 2 tbsp oil from the jar
3 celery sticks
1 sprig fresh rosemary, plus more, to garnish
2 sprigs fresh thyme
4 garlic cloves
700g chestnut mushrooms
300ml red wine
1 tbsp tomato purée
1 tbsp red miso paste
1 tsp balsamic vinegar
½ tsp dried oregano
2 tsp soy sauce
2x 400g tins chopped plum tomatoes
500g dried lasagne sheets
salt and black pepper
salad leaves, to serve
For the béchamel:125ml olive oil
1.25 litres unsweetened plant-based milk
1½ tbsp nutritional yeast
- Peel and quarter the onions and blitz them in the food processor until finely chopped. Add the sun-dried tomato oil to a large saucepan on a medium heat, and sauté the onions, stirring, for 5–6 minutes.
- Meanwhile, peel the carrots and pulse them in a food processor with the celery until minced. Remove the leaves from the rosemary and thyme and finely chop. Peel and grate the garlic and add it to the pan. Stir for 1 minute. Add the carrot, celery, rosemary and thyme, reduce the heat slightly and sauté, stirring occasionally, for 12–15 minutes.
- Meanwhile, thinly slice the sun-dried tomatoes. Pulse the mushrooms in the food processor until finely minced, and add them to the pan along with the sun-dried tomatoes. Stir, increase the heat slightly and sauté, stirring, for 8–10 minutes.
- Pour in the wine, increase the heat and stir constantly for 5–6 minutes, until nearly all the liquid has evaporated. Add the tomato purée, miso paste, balsamic vinegar, oregano and soy sauce and stir for 1 minute. Add the chopped tomatoes and water, lower the heat to medium and simmer for 30 minutes. Taste and season.
- While it is simmering, make the béchamel. Put another large saucepan pan over a medium heat and add the olive oil. Add the flour and stir for 3–5 minutes, then gradually add the milk, stirring constantly. Add the nutritional yeast and stir until smooth. Bring to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard. Taste and season. Preheat the oven to 180C/350F/Gas 4.
- Now, layer up your lasagne. Spread a quarter of the ragu into a 25cm x 30cm lasagne dish. Spoon over a quarter of the béchamel, cover with lasagne sheets, breaking them if necessary, to make a complete layer with no gaps. Repeat three times, reserving some béchamel to cover the top completely. Garnish with a few rosemary leaves, then cover with foil and put on the lowest shelf of the oven. Bake for 50 minutes, then remove the foil and bake for a further 15 minutes. Leave to stand for 10 minutes before serving with the salad leaves. The leftovers will taste amazing the next day – simply bring back to piping hot in the oven or microwave.