Name: Mushroom Ragu and Cheesy Bean Béchamel Lasagne
Yield: 4-5
Ingredients: 500G CHESTNUT MUSHROOMS, FINELY CHOPPED; 5 TBSP OLIVE OIL; 2 CARROTS, FINELY DICED; 1 CELERY STALK, FINELY DICED; 2 FRESH OR DRIED BAY LEAVES; 2 SMALL ONIONS, FINELY CHOPPED; ½ TSP SEA SALT; 1 TBSP TOMATO PURÉE; 2 LARGE GARLIC CLOVES, CRUSHED; 1 TSP DRIED MIXED HERBS OR OREGANO; ½ TSP DRIED CHILLI FLAKES; 187ML RED WINE (1 MINI BOTTLE); 400G CAN CHOPPED TOMATOES; 150ML VEG STOCK; 1 TSP CASTER SUGAR; 14 DRIED LASAGNE SHEETS, SOAKED FOR 10 MINUTES IN WARM WATER; 50G MATURE CHEDDAR, GRATED; 125G MOZZARELLA, DRAINED; FOR THE BEAN BÉCHAMEL; 40G BUTTER, PLUS EXTRA TO GREASE AND TO DOT ON TOP; 2 GARLIC CLOVES, DICED; 570G JARRED WHITE BEANS, WITH THEIR BEAN STOCK; 1 TSP FRESHLY GRATED NUTMEG; 100G PARMESAN OR VEGETARIAN HARD CHEESE, GRATED, PLUS A LITTLE EXTRA FOR BETWEEN THE LAYERS

VMG Recipes