I wrote this recipe for a campaign with the Mushroom Bureau and their just add mushrooms campaign, an idea to reduce meat consumption by replacing a portion of your meat with mushrooms adding vitamins and reducing fat. Of course you can forgo the meat completely and make this veggie.
Ingredients
1 tbsp. olive oil
1 small onion, finely diced
2 cloves of garlic, crushed
250g good quality minced lamb
250g diced chestnut mushrooms (keep 1-2, slice them for the top)
2x tins of chopped Tomatoes
½ tsp. brown sugar
1 jar of lasagna sauce
Lasagna Sheets
40g grated cheddar
½ a nutmeg grated
Salt & Pepper to taste
Fresh thyme to garnish (optional)
Method
Heat the oil in the pan, add the onion cook for 3-4 min before adding the garlic, cook for another 1-2 mins and then add the lamb. Using a wooden spoon break this down and ensure it’s brown before adding the mushrooms. Season well and cook for another 3-4 minutes and then add the tomatoes and sugar. Stir to combine then bring to a boil and reduce to a low simmer. Cook for 20-25 mins, until the liquids have reduced. Set aside.
Pre-heat the oven to 200C / 180C Fan. In rectangle oven dish start layering your lasagna. First the mince, then the white sauce, followed by the lasagna sheets, repeat and then just add another layer of tomato and white sauce followed by the grated cheddar, sprinkle over the sliced mushrooms and grate over the nutmeg.
Cook for 30-35 mins or until the top is browning and the cheese is starting to bubble. Remove from the oven, let it rest for 5 mins before sprinkling over fresh thyme and serving.
