Creamy Mushroom Lasagne With Cheesy Truffle Crumb

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Grate your white cup mushrooms

Chop your chestnut mushrooms roughly

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped mushrooms to the pan and cook for 5-6 min or until browned all over

Once browned all over, reduce the heat to medium and add the sliced onion and grated mushrooms and cook for a further 3-4 min or until softened

Meanwhile, melt 20g [30g] [40g] butter in a pot over a medium heat

Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Add 250ml [375ml] [500ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat, season with a pinch of salt and pepper and stir – this is your béchamel

Add your soft cheese and 1/3 of your grated Italian hard cheese (you'll use the rest later) to the béchamel and mix until fully combined – this is your cheesy béchamel

Once softened, add the chopped garlic, your dried oregano and your vegetable stock mix to the pan with the mushrooms and cook for 1-2 min further

Add your soy sauce and give everything a good mix up – this is your mushroom filling

Layer some of the mushroom filling over the bottom of an oven-proof dish, then top with 3 lasagne sheets, then add the remaining mushroom filling on top, then spread 1/3 of the cheesy béchamel on top

Layer with the remaining lasagne sheets and top with the remaining cheesy béchamel, ensuring all of the pasta is covered, cover with tin foil and cook in the oven for 20-25 min or until the pasta is cooked

Tip: Layer differently depending on the size of your dish!

While the lasagne is cooking, add your panko breadcrumbs to a small bowl with the remaining grated Italian hard cheese, a small pinch of salt and a generous grind of pepper, then add a generous drizzle of olive oil to the bowl and mix it all together – these are your cheesy breadcrumbs

Once the pasta is cooked, remove the dish from the oven and discard the tin foil, top the lasagne with the cheesy breadcrumbs, return to the oven and cook for a further 5 min or until golden – this is your mushroom lasagne with cheesy breadcrumbs