Lasagne is known for its layers of creamy bechamel, tomato, pasta, and minced meat which are classic ingredients found in the traditional dish.
But for those who are looking for a unique twist on it, British chef Mary Berry has the ideal recipe.
Her flavoursome lasagne comprises red peppers, mushrooms, and leeks for a healthy, vegetable-filled dinner.
As shared in her book, Mary Berry at Home, the chef carefully selected it as one of just 150 of her “favourite recipes”.
Not only is it easy to make but with such a cheap ingredients list, it couldn’t be better for an affordable weekday meal.
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- Eight lasagne sheets
- Two tablespoons of olive oil
- Two chopped leeks
- Two red peppers, diced
- Two large garlic cloves, crushed
- 40g plain flour
- 800g tinned chopped tomatoes
- One tablespoon tomato purée
- Two teaspoons of caster sugar
- 500g chestnut mushrooms, sliced
- A bunch of fresh basil, chopped
- One tablespoon of balsamic vinegar
- Salt and pepper
For the cheese sauce:
- 100 butter
- 75g plain flour
- 900ml hot milk
- One tablespoon of wholegrain mustard
- 300g mature Cheddar, grated
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How to make Mary Berry’s lasagne
Start by sourcing a three-litre deep ovenproof dish that will hold the lasagne in and preheat the oven to 220C/ 200C fan/ gas mark seven.
Then, make the tomato and vegetable sauce by chopping all of the ingredients as stated above before heating some oil in a frying pan.
Add the leeks and fry for three minutes before chucking in the peppers which should cook for five minutes until soft. The garlic, salt, and pepper should be added after this, at which point it can be left to sit on a very low heat.
Meanwhile, measure flour in a bowl and mix with half a tin of chopped tomatoes (200g), then stir until smooth. Add the remaining tomatoes (600g) to the vegetables in the pan, followed by the purée, sugar, and finally, the prepared flour mixture.
Bring it all to a boil until thickened then add the mushrooms to cook for a few minutes while continually stirring. Add the basil vinegar and taste to adjust the seasoning.
To make the cheese sauce, melt the butter in a saucepan, then add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Stir in the mustard, and three-quarters of the cheese and season with salt and pepper.
Portion out one-third of the vegetable sauce into the base of the dish. Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese.
Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping), and top with the remaining layers in the same order to give two layers of pasta, three layers of sauce, and top with the remaining cheese on top.
Bake in the preheated oven for 40 minutes until bubbling and golden brown.
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