Jamie’s simple baked lasagne is one of my favourite ever recipes. It’s so comforting and delicious, like a warm hug on a chilly autumn or winter evening. I have always made this with steak mince instead of Jamie’s beef shin and pork belly, but, as we don’t eat much meat, I wanted to create something vegetarian that preserves Jamie’s complex flavours. This is it! I hope you enjoy it as much as we do!
• 1 onion
• 2 cloves garlic
• 1 carrot
• 4 large portobello mushroom caps,
• 1tbsp miso paste
• 30g porcini mushrooms, soaked and finely chopped
• 2 handfuls of fresh herbs, such as sage, oregano, rosemary, thyme
• 1 pinch of ground cinnamon
• olive oil
• 3 cups dried green lentils
• 2 x 400 g plum tomatoes
• 2 glasses of red wine or de-alcoholised red wine (or substitute water)
• 2 fresh bay leaves
• 1 medium cooking pumpkin
•1 tablespoon coriander seeds or 1/2 tbsp ground coriander
• 1 dried red chilli or 2tbsp chilli flakes
• 400g lasagne sheets (fresh are great, or I sometimes use dried)
• 400 g mozzarella cheese or vegan mozzarella substitute, torn up
• 1tbsp miso paste
• 500 ml crème fraîche or plant based yoghurt
• 2 handfuls of freshly grated Parmesan cheese or vegan cheese (I like Koko mature cheddar substitute)
• Soak the porcini mushrooms for at least 30 minutes in warm water to rehydrate
• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the onion, garlic and carrot, then finely chop the portobello and porcini mushrooms. Pick the herbs.
• Heat 4tbsp olive oil in a deep pan or casserole, then add the onion, carrot, garlic, mushrooms and herbs and cook until the vegetables soften.
• Add the tomatoes and wine (or de-alcoholised wine or water) and the lentils plus 3 cups water. Add the bay leaves and bring to the boil. Cook over gentle heat for around an hour, stirring occasionally and adding more water if necessary.
• Peel, deseed and roughly chop the pumpkin, then drizzle with oil. Bash the coriander seeds and dried chilli (or use ground coriander and chilli flakes then sprinkle over, with a pinch of sea salt and black pepper.
• Place on a baking tray and roast in the oven for 45 minutes. When the red sauce is done, season to taste and put to one side.
• For the white sauce, mix the miso paste with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk or plant based substitute.
• Turn the oven to 200ºC/400ºF/gas 6.
• To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of red sauce, a little white sauce and a sprinkling of Parmesan.
• Use the pumpkin chunks as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
• Tear over the mozzarella or plant based substitute and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden.
Serve with a green salad with a lemon and olive oil dressing. Enjoy!