- 1 Large Yellow Onion (Chopped)
- 1 Large Red Onion (Chopped)
- 6 Lasagne Sheets
- 40g Parmesan Cheese
- 400ML Skimmed Milk
- 100ML Water
- 1 Garlic Clove (Minced)
- 2 TBSP Flour
- 2TBSP Butter
- 2 TSP Balsamic Vinegar
- 2TSP Brown Sugar
- Salt and Pepper to taste
- 250g Mushrooms (Sliced)
Preparation Time – 20 Mins
Cooking Time – 25 Mins
30 ‘Til 30 Recipe 11
Did you ever have a dish that you love but then for some reason you just forgot about and stopped making? Well this is one of those dishes for me. Until this week I had not made this lasagne for a few years, I’m not sure why but I just forgot about it and for some reason,last week I just thought about it out of nowhere and I am so glad I did.
I am always looking for new meat-free recipes because my sister is a vegetarian (I personally don’t know how anyone can live without eating meat). My sister is also the fussiest eater ever, well to be honest she’s just a fussy sixteen year old in general but when it comes to dinner she is terrible. When she comes to my house it really is easier to order pizza but there are a few homecooked dishes she will eat, and this used to be one of them.
I love pretty much anything that has mushrooms in it, they just have so much flavour, I really do think they are the best meat substitute and there are so many different varieties and they all have very different tastes.
You will need a 9 inch square baking or casserole dish.
Preheat your oven to 180°C
Spray a medium-large frying pan with frylight and heat on a medium heat. Add the chopped onions and cook for around 6 minutes.
Add the garlic and cook for a further 2 minutes, then add the water, sugar and balsamic vinegar.
Heat gently, stirring occasionally until the water has evaporated, then spoon the onion mix into a bowl and put to one side.
In the frying pan add the mushrooms and cook until brown. Then add them to the onion mix.
In a medium saucepan add the butter, flour and milk.
Place on a medium heat and continuously whisk until ingredients are well combined, there are no lumps left and sauce has thickened.
Add half of the parmesan cheese to the sauce and mix until it has combined.
Spoon a thin layer of the cheese sauce into the bottom of your baking dish.
Place 2 lasagne sheets on top of the sauce.
Spoon another thin layer of the cheese sauce on top of the lasagne sheets and then spoon half of the onion mix onto the sauce and spread out to cover the dish.
Repeat this again by adding lasagne sheets, cheese sauce, the rest of the onion mix, another layer of lasagne sheets, the rest of the cheese sauce and then top with the remaining parmesan.
Cook for around 25mins or until the parmesan is golden and the lasagne sheets are cooked.
Cut into 4 pieces and serve with your choice of sides. This dish can be frozen but may be a little dryer when you reheat it.