Mushroom Lasagne

Start by making your mushroom ragu, place a large, heavy based saucepan on the heat and add the vegetable oil. Go in with the diced portobello mushrooms and get some colour on there before adding the diced chestnut mushrooms and diced aubergine. Season with salt and pepper and then let them cook out for 6 or 7 mins until all the water evaporates.

Once dry, add the butter along with the onion and garlic, chilli flakes and thyme. Cook this for a further 2mins until soft and then increase the heat to full blast. Go in with the white wine now and allow it to reduce before adding the Worcestershire sauce, soy sauce and chopped tomatoes. Let this cook away for 5 mins at a simmer and then set aside.

For the cheese sauce, place the butter in a heavy based saucepan and allow it to melt. Add the plain flour and cook over a high heat before adding the milk and whisking continuously until a thick sauce is formed. Remove from the heat and add the grated cheese, mushroom soup, mustard and lemon juice and zest.

Preheat your oven to 185c and then it’s time to assemble. Using an oven proof baking tray, layer up the mushroom ragu, dried pasta sheets and cheese sauce, making sure you end with cheese sauce. Top with some extra grated cheese and bake for 40 - 50 mins until golden brown on top. Allow to rest for 10 mins and serve with a green salad.