Mary Berrys Red Pepper Mushroom Leek Lasagne Recipes

LASAGNE AL FORNO

Steps:

• Preheat the oven to160C/325F/Gas 3.
• For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
• Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
• For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
• For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
• Leave for six hours before cooking so that the pasta can start to soften.
• Preheat the oven temperature to 200C/400F/Gas 6.
• Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

MARY BERRY'S RED PEPPER, MUSHROOM & LEEK LASAGNE

Steps:

• Preheat the oven to 220°C/200°C fan/Gas 7. You will need a 3-litre (5-pint), ovenproof dish. To make the tomato and vegetable sauce, heat the oil in a frying pan. Add the leeks and fry for 3 minutes, then add the peppers and fry for 5 minutes until the vegetables are soft. Add the garlic and season with salt and pepper. Measure the flour into a bowl. Mix with half a tin of chopped tomatoes and stir until smooth. Add the remaining tomatoes to the vegetables in the pan, followed by the purée and sugar and then the flour mixture. Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple of minutes, stirring. Add the basil and vinegar and check the seasoning. To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Add the mustard, three-quarters of the cheese and season with salt and pepper. Spoon a 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). Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top. Bake in the preheated oven for 40 minutes until bubbling and golden brown. The lasagne can be made completely up to 24 hours ahead. If using an Aga, bake on the second set of runners in the roasting oven for 35 minutes. Please note: if you would like this recipe to be vegetarian, use a rennet-free Cheddar substitute.