Homemade Vegetarian Lasagne Recipe (video)
A couple of weeks ago we did a really beautiful and rich meat lasagna. This week we're doing the vegetarian version! It's not vegan, there is still dairy in this recipe, but it is vegetarian. Mushrooms really help to add a lot of meatiness to the tomato sauce, and the béchamel sauce adds richness overall. Much like the meat version, this is a very hearty dish, and a small portion will be very filling! Unlike the meat version that used the egg and cheese mixture between layers, the béchamel does not provide a lot of structure to this dish, so it's a little sloppier, and doesn't hold together as nicely. It's much easier to cut and serve when it's cold, and hey: Lasagna's better the next day anyway!
We used cremini and shiitake mushrooms for this, but you can use whatever you like. For bigger, meatier mushrooms like king oyster or portobello, you may wish to cut them up a little smaller before you sauté them. And make sure that when you sauté your mushrooms, make sure to give them some time! Most people undercook their mushrooms. You really want to cook as much water out of them as you can, and let them get some really nice colour in the pan before you add them to your sauce. Using a pan that produces a bit of fond also allows for some extra flavour as you can deglaze with a bit of stock or cognac, and add those delicious little crispy bits into the sauce as well.
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