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Vegetarian lasagne with portobello ragu and sun blushed tomatoes
, leaves only
, roughly chopped
, peeled and chopped into 1 cm pieces
, brown or puy is fine
fresh or dried
Make the ragu first by placing a large pan on the stove and adding the vegetable oil. Add the red onion, garlic, thyme, oregano and sun blushed tomatoes. Cook for 6-8 minutes then season with salt and pepper.
Next add in all the chopped mushrooms, stalks and all. Stir and coat in all the juice from the pan. The mushrooms now need to cook and stew down. Add a lid, turn down the heat and leave them for 10 minutes, stirring a couple of times in between.
Once the mushroom are all soft and have let out lot of water, add the tomatoes puree followed by the drained, cooked lentils, mushroom ketchup and tinned tomatoes. Add more pepper at this stage, and leave to simmer on a high heat for 20-25minutes without a lid. Once the ragu looks thick and rich, remove from the heat.
Take 4 individual lasagne or pie dishes and ladle a spoonful of the ragu into each. Top with 2 slices of beef tomatoes and 2-3 basil leaves. Layer on a sheet of dried pasta and repeat the process again. Finish with a thin layer of the ragu before topping with 3-4 teaspoons of the Philadelphia to each one and a sprinkle of parmesan cheese.
Place on a tray and put into the preheated oven for 30-35 minutes. They should be golden brown on top and be bubbling over the sides.
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