Wild Mushroom Lasagne.

Ragu - PREP.

1. Soak the dried mushrooms in 400ml of boiling water for 20 mins to rehydrate. Drain the mushroom stock and reserve for later.

2. Using a food processor, blitz the carrots, celery, onions, and rehydrated mushrooms until chopped fine. These should cook down to the consistency of mince. Stir together. 

3. Slice or chop the wild mushrooms into large pieces. 

4. Separate the basil leaves and stalks. Finely mince the stalks. Roughly chop the leaves. 

Ragu - COOKING.

5. Add the cumin seeds, fennel seeds, and bay leaves to the olive oil. Turn the heat on low and cook until the seeds start to sizzle slightly and smell fragrant. Careful not to burn.

6. Add the mushrooms and a pinch of salt. Turn the heat up to medium high and cook until the mushrooms start to look cooked and have given up a lot of moisture. About 7-8 minutes.

7. Add the minced veg, oregano, balsamic vinegar, Lea & Perrins and a pinch of salt and black pepper. Cook for about 20 minutes until starting to reduce.

8. Add the garlic and tomato paste. Cook for a few minutes to develop a fond.

9. Add the tinned tomatoes, basil stalks, msg, and the mushroom stock to deglaze. Make sure everything is mixed thoroughly. Turn the heat to low and simmer gently for 1.5hrs or until the oil begins to separate from the sauce.

10. Add the honey. Season to balance, turn off the heat, and stir in the chopped basil leaves.

Bechamel.

1. Melt butter over medium heat. When bubbling, but not browning, add the flour and nutmeg, stirring until combined. Cook for a minute until smelling biscuity.

2. Add milk gradually, stirring each time until smooth. 

3. Once all the milk is added, add the mustard. Continue stirring until the sauce starts to boil and thickens.

4. Season to taste.

Construction.

1. Cover the bottom of the tray with a generous layer of ragu, using about a third. Cover with a single layer of lasagne sheets.

2. Repeat 2 more times.

3. Top with the bechamel.

4. Cover with foil. bake for 1 hour at 180C. Remove and let cool.

5. Add grated cheese on top for the last 15 minutes of reheating.