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Creamy sprout and mushroom lasagne recipe

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Entertaining this festive season? This vegetarian lasagne, layered with mushrooms and crunchy sprouts, is the ultimate make-ahead traybake — creamy, comforting, and perfect for sharing with family and friends. See method

Serves 4
Takes 50 mins
482 calories / serving
Freezable
Vegetarian

Ingredients

1 tbsp olive oil
4 echalion shallots, thinly sliced
6 sprigs thyme, leaves picked
½ tsp ground nutmeg
2 x 250g packs chestnut mushrooms, wiped clean and thinly sliced
2 x 300g packs Brussels sprouts, finely shredded
100ml dry white wine
2 tbsp plain flour
1 vegetable stock cube, dissolved in 450ml boiling water
100g crème fraîche
120g (roughly 8 sheets) lasagne sheets
200g mozzarella, drained and torn into chunks

Each serving contains

Energy
2015kj
482kcal 24%
Fat
23g 33%
Saturates
12g 62%
Sugars
10g 11%
Salt
1.3g 21%

of the reference intake
Carbohydrate 39.1g Protein 20.6g Fibre 10.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Heat the oil in a large frying pan over a medium heat. Add the shallots, cover and cook for 8-10 mins, stirring occasionally, until softened and lightly caramelised.
Add the mushrooms to the pan and cook for 5 mins until golden and lightly caramelised, then add the Brussels sprouts and wine and cook for 4-5 mins until vibrant and green. Stir in the flour, then gradually add the stock, stirring to create a smooth sauce. Remove from the heat and stir through the crème fraîche until evenly combined.
Bring a large pan of water to the boil. Add the lasagne sheets and cook for 8-9 mins until al dente. Drain and separate the sheets of pasta to prevent them from sticking together.
Spoon a third of the mushroom and sprout mixture onto the base of a medium ovenproof dish (roughly 30cm x 18cm x 8cm) and top with sheets of lasagne so it is fully covered. Repeat with another layer of mushrooms and sprouts and pasta, followed by a final layer of mushrooms and sprouts. Sprinkle over the mozzarella and bake for 20-25 mins until golden and bubbling.

Tip: Fully cool the lasagne, cover and freeze for up to 3 months. It can also be frozen in portions.

Freezing and defrosting guidelines

Fully cool the lasagne before freezing whole. You can also freeze this recipe in portions. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dinner ideas