Mary Berry Vegetarian Lasagne Recipe
Mary Berry's Red Pepper, Mushroom & Leek Lasagne offers a delightful twist to the classic lasagne, embracing the richness of vegetables in a comforting, baked dish. This recipe is a testament to Mary Berry's expertise in creating meals that appeal to both vegetarians and meat-lovers alike, showcasing her ability to blend flavors and textures into a harmonious dish. Here's an overview of what you'll need and how to prepare this delectable lasagne, inspired by the original recipe from Mary Berry at Home.
Ingredients for the Red Pepper, Mushroom & Leek Lasagne
- Lasagne sheets (8 sheets)
- Olive oil (2 tbsp)
- Leeks, chopped (2)
- Romano red peppers, diced (2)
- Fat garlic cloves, crushed (2)
- Plain flour (40g / 2½oz)
- Chopped tomatoes, tinned (2 x 400g)
- Tomato purée (1 tbsp)
- Caster sugar (2 tsp)
- Chestnut mushrooms, sliced (500g / 1lb 2oz)
- Fresh basil, chopped (1 bunch)
- Balsamic vinegar (1 tbsp)
- Salt and freshly ground black pepper
- For the cheese sauce: butter (100g / 4oz), plain flour (75g / 3oz), hot milk (900ml), wholegrain mustard (1 tbsp), mature Cheddar, grated (300g / 10oz)
Preparation Instructions
- Start by preheating your oven and preparing a 3-litre ovenproof dish.
- The tomato and vegetable sauce begins with frying leeks and peppers, followed by adding garlic, and then the flour mixed with tomatoes to thicken the sauce. Basil and vinegar are added for an extra layer of flavor.
- For the cheese sauce, you'll melt butter, mix in flour, then gradually add milk, mustard, and most of the cheese, creating a smooth, rich sauce.
- Assemble the lasagne by layering vegetable sauce, cheese sauce, and lasagne sheets in your dish, finishing with a cheese topping.
- Bake until golden and bubbling, a process that brings all the flavors together and results in a deliciously textured crust.
Storage and Reheating
This lasagne can be made up to 24 hours in advance, stored in the refrigerator, and reheated in the oven until piping hot throughout. It's a great make-ahead meal for busy days or when entertaining guests.
Nutritional Information
The inclusion of vegetables like leeks, mushrooms, and red peppers ensures this dish is packed with vitamins and fiber, while the cheese sauce adds calcium and protein. For specific nutritional values, consider the individual ingredients used.
FAQ about the Red Pepper, Mushroom & Leek Lasagne
- Can I make this lasagne vegan? Yes, by substituting the cheese and milk for plant-based alternatives.
- Is it freezer-friendly? Yes, assemble the lasagne and freeze before baking. Thaw overnight in the refrigerator and bake as directed.
- Can I use different vegetables? Absolutely! Feel free to substitute based on preference or seasonality.
This dish, originating from Mary Berry at Home, is a wonderful way to enjoy a meat-free meal without compromising on flavor or satisfaction. It exemplifies Mary Berry's knack for creating versatile recipes that cater to a wide audience, making it a perfect addition to your culinary repertoire.