Youre sure to find a new family favourite with this ultimate vegetarian pasta recipe
- Preheat the oven to 180°C and grease a 30cm baking dish.
- Soak the porcini in 1/2 cup (125ml) boiling water for 10 minutes.
- Meanwhile, heat oil in a large pan over medium heat. Cook onion, stirring, for 5-6 minutes or until softened. Add the garlic, Swiss browns, bay leaf and thyme, then cook, stirring, for 2-3 minutes until mushrooms start to wilt and caramelise. Add porcini and soaking liquid, then cook for a further 2 minutes until most liquid has evaporated. Stir in passata and 1 cup (250ml) water and season well. Set aside.
- Meanwhile, for bechamel, place milk, halved onion, bay leaf and thyme in a pan over medium-high heat and bring to just below boiling point. Remove from heat and stand for 15 minutes to allow flavours to infuse. Melt butter in a pan over medium-low heat. Add flour and stir for 2 minutes until smooth and combined. Strain milk through a sieve into a jug, then gradually whisk into butter mixture until smooth. Add nutmeg, season, then stir over low heat for 3-4 minutes until thickened.
- To assemble lasagne, spoon half the mushroom sauce in the baking dish, spread with one-third of bechamel, then top with half the mozzarella. Cover with pasta sheets, then repeat with remaining mushroom mixture, half the remaining bechamel and the remaining mozzarella and pasta. Finish with a final layer of bechamel, scatter with parmesan, then cover with baking paper and foil. Bake for 45 minutes, then uncover and bake for 15 minutes more until golden and cooked. Rest for 10 minutes, then slice and serve with extra parmesan.
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