Mary Berry's meat-free mushroom lasagne has been praised as "absolutely fabulous" by home cooks who have tried the recipe. The TV chef's family-friendly dish is simple to make and has become a "real favourite" among those who have prepared it.
A Classic Veggie Pasta Dish
The recipe description reads: "This is a classic veggie pasta dish and a real favourite. Full of flavour, it has a traditional cheese sauce with a tomato-based mushroom filling. It is best to soak the sheets of lasagne in hot water before assembling."
Mary's recipe, taken from her book Mary 90: My Very Best Recipes, has been shared by Happy Foodie, which added: "Mary Berry's veggie lasagne is layered with a tomato and mushroom sauce filling and a traditional cheese sauce. It's the perfect meat-free family-friendly recipe."
Home Cooks Share Their Verdicts
One person who tried the recipe said: "I love the recipe – it was so tasty." Another added: "Absolutely fabulous. The only thing I did was soak pasta sheets in hot water too long; they stuck together, so I did soak some more, but only for a short time, and they were fine."
Someone else commented: "It doesn't claim to be a vegetarian dish but rather just a simple veggie mushroom lasagna. Anyone can switch out non-vegetarian ingredients for those more suitable!" A fourth wrote: "Lovely. Added chickpeas and red pepper for extra veg. Scrumptious."
Recipe Details and Method
The lasagne serves six people and can be made up to 24 hours in advance and frozen uncooked. The ingredients include six to eight dried lasagne sheets, two tablespoons of olive oil, one large onion, 500g button mushrooms, two large garlic cloves, 30g plain flour, two 400g tins of chopped tomatoes, one tablespoon of chopped thyme leaves, two teaspoons of balsamic vinegar, two tablespoons of sun-dried tomato paste, and 200g baby spinach.
For the cheese sauce, the recipe requires 55g butter, 55g plain flour, 600ml hot milk, two tablespoons of Dijon mustard, 150g mature Cheddar, and 55g Parmesan, both grated.
To make the dish, soak the lasagne sheets in hot water for 15 minutes to soften, then drain. Preheat the oven to 200C/180C Fan/Gas 6, using a 2.25 litre rectangular ovenproof dish.
Pour the oil into a large non-stick frying pan over a high heat, add the onion and fry for a few minutes. Add the mushrooms and garlic, then fry for three to four minutes. Sprinkle in the flour and mix well. Add the tomatoes, thyme, vinegar, tomato paste and spinach, then fry again for another three to five minutes. Season with salt and pepper, then remove from the heat and set aside.
For the cheese sauce, melt the butter in a saucepan over medium heat, stir in the flour, then whisk in the hot milk. Add the mustard and two-thirds of the cheeses, season and bring to a boil, whisking for a few minutes until thickened.
Assemble the lasagne by placing a third of the mushroom and tomato sauce in the base of the dish, topping with a third of the cheese sauce, then placing half the lasagne sheets in a single layer on top. Continue layering until there are three layers of mushroom and tomato, three layers of cheese, and two layers of pasta, then sprinkle with the remaining cheese.
Bake in the oven for about 40 minutes until golden brown, bubbling around the edges, and the pasta is tender.
