Ingredients

1 tbsp olive oil

600g wild mushrooms

50g unsalted butter, plus extra knob for frying

50g flour

500ml milk

2 egg yolks

25g Gruyère or vegetarian alternative, grated

25g large sheets fresh cheddar or vegetarian alternative, grated

3 large sheets fresh pasta (about 12 x 20cm), cooked

200ml double cream

100g butter

50g parmesan or vegetarian alternative, grated

A little milk

3 mixed peppers, peeled, deseeded and thinly sliced

Olive oil, for frying

Instructions

Step 1: Heat the olive oil in a large pan and fry the mushrooms for a few minutes until lightly browned. Drain the mushrooms, return them to the pan with a knob of butter, toss through, season, and set aside.

Step 2: Melt 50g butter in a small pan until foaming. Add the flour, stir well, and cook for 1 minute. Gradually stir in the milk and cook for about 4 minutes, stirring continuously, until the sauce thickens. Whisk in the egg yolks and heat until bubbling, then remove from the heat.

Step 3: Stir in the Gruyère and cheddar cheeses, season, then fold the mushroom mixture through the sauce.

Step 4: Line a terrine or loaf tin (about 12 x 20cm) with cling film. Place one pasta sheet at the base, spread half the mushroom mixture over it, then add a second pasta sheet, pressing down firmly. Spread the remaining mushroom mixture on top, cover with the last pasta sheet, then cover with cling film. Place a flat weight on top and chill for at least 2 hours or overnight.

Step 5: For the parmesan cream, bring the double cream and 100g butter to a boil. Remove from heat and whisk in the parmesan. Cover with cling film and chill. If too thick, thin with a little milk.

Step 6: Prepare the confit peppers by placing the sliced peppers in a deep pan. Add enough olive oil to cover and a pinch of salt. Cook gently over low heat for about 20 minutes until soft, then drain.

Step 7: Preheat the oven to 200°C (180°C fan) or gas mark 6. Remove the lasagne from the tin and peel off the cling film. Cut into 6 slices, space them on a baking tray, drizzle each with about 1 tablespoon of parmesan cream, and bake for 12–20 minutes until heated through.

Step 8: Serve the lasagne slices with extra parmesan cream, confit peppers, and a fresh salad.

Tips & Variations

Use a mix of wild mushrooms like chanterelles, shiitake, and cremini for depth of flavor.

Substitute the fresh pasta sheets with dried lasagne sheets but cook them according to package instructions before assembling.

For a richer sauce, add a pinch of nutmeg to the cheese sauce during cooking.

Vegetarian alternatives for Gruyère, cheddar, and parmesan work well to keep this dish meat-free.

Make the confit peppers ahead—they store well in the fridge and enhance the dish with added sweetness.

FAQs

Can I use dried mushrooms instead of fresh wild mushrooms?

You can use dried mushrooms, but rehydrate them in warm water first and drain well. The flavor will be more intense, so adjust quantities and seasoning accordingly.

Is it possible to prepare this lasagne in advance?

Yes, the lasagne can be assembled and chilled for several hours or overnight before baking. This makes it ideal for planning ahead for gatherings or busy days.