MasterChef winner Jane Devonshire’s hassle free meals 

Three-cheese and Mushroom Lasagne

I love this recipe – it’s the one where I definitely get my carnivore friends eating a vegetarian dish and not commenting that they feel they have missed out on something. It’s also easy to prepare. We serve it with big bowls of salad and The Best Extra Cheesy Extra Garlicky Bread (page 48) so it’s definitely a sharing dish that’s lovely to bring to the table for people to help themselves.

Serves 4–6 

approx. 8 gluten-free lasagne sheets



For the base:

1. 400g big flat mushrooms, roughly chopped

2. 400g white mushrooms, roughly chopped

3. 50g flat-leaf parsley, stalks included, chopped

4. 10g thyme leaves

5. 4 garlic cloves, thinly sliced or chopped

6. 100g unsalted butter

7. 175g garlic and herb cream cheese

8. sea salt and black pepper, to taste

For the white cheese sauce:

1. 40g cornflour

2. 400ml milk, plus extra to make a paste

3. 250g halloumi cheese, grated

4. 150g Cheddar cheese, grated

5. Sea salt and black pepper

You will need:

25 x 8cm lasagne dish or similar

Method:

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Place in a large saucepan with all the ingredients for the base except the cream cheese. Gently sauté until the mushrooms are cooked and juicy. Stir in the cream cheese and put to one side.

Make the cheese sauce by mixing the cornflour with a little milk until you have a paste the consistency of double cream. Bring the 400ml milk to the boil and pour into the cornflour mixture, stirring or whisking all the time until you have a thick white sauce. Keep stirring for a further couple of minutes.

Turn off the heat and add the grated halloumi and most of the Cheddar, retaining a little for sprinkling on top of the lasagne. Season with black pepper and a little salt; but be careful; the cheese is already salty so don’t add too much. Whisk until the sauce is smooth. If you have a little halloumi not melted don’t worry; it will melt in the oven.

To assemble the lasagne, place half the cooked mushrooms and liquid into the dish, cover with a sheet of lasagne and pour over half the sauce. Repeat with the rest of the mushrooms, lasagne sheets and sauce, then sprinkle on the last bits of Cheddar and place in the oven for around 25–30 minutes, until the top is golden and bubbling and the lasagne is cooked through. Remove and leave to rest for 5 minutes before serving.

My Tip@

A lot of traditionally made cheese uses rennet and is not vegetarian. There are many major brands that are suitable, but you do need to check before buying.

See more recipes in our print issue…