Name: 40 Clove Garlic Mushroom Lasagne
Total time: 105 min
Yield: 6
Cuisine: Italian
Ingredients: 4 Bulbs of Garlic; 4 Shallots; 1.5kg Mushrooms; 150g Parmesan; 6 Tbsp Butter; 4 Tbsp Plain Flour; 800ml Milk; 250g Mozzarella; 4 Sprigs of Sage; A Handful of Parsley; 200g Fresh Lasagne Sheets; Salt; Pepper; Olive Oil

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Be warned, you won’t be kissing anyone after this. 4 bulbs of roasted garlic layered with mushrooms and a creamy cheese sauce. Heaven.

40 Clove Garlic Mushroom Lasagne

Chop the ends off your bulbs of garlic and your shallots. Chop the shallots in half and drizzle them liberally with oil. Wrap your bulbs of garlic tightly in foil and roast for 1 hour.

Melt 4 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick sauce. Add in the mozzarella and mix well. Season with salt and pepper. 

Roughly chop up the mushrooms and add them to a large pot with the remaining butter and 1 tsp of salt. Sauté for 15 mins until softened. Season with salt and pepper. 

Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the bechamel sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary. 

Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce. 

Layer a lasagne dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagne sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Finish with the parmesan. 

Pop into the oven for 30 mins, allow to rest for 15 mins and then serve. 

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

Medium

£8-12

Italian

40 Clove
Garlic 
Mushroom
Lasagne

Dinner

Preheat the oven to 180°C.

Chop the ends off your bulbs of garlic and your shallots. Chop the shallots in half and drizzle them liberally with oil. Wrap your bulbs of garlic tightly in foil and roast for 1 hour.

Grate the parmesan.

Melt 4 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick sauce. Add in the mozzarella and mix well. Season with salt and pepper.

Finely chop the sage and parsley.

Roughly chop up the mushrooms and add them to a large pot with the remaining butter and 1 tsp of salt. Sauté for 15 mins until softened. Season with salt and pepper.

Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the bechamel sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary.

Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce.

Mix in the sage and parsley.

Layer a lasagne dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagne sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Finish with the parmesan.

Pop into the oven for 30 mins, allow to rest for 15 mins and then serve.

Dinner Party

Meal-Prep

Comfort

Garlic

Bulb

Shallot

Mushroom

Gram

Parmesan

Butter

Tablespoon

Plain Flour

Milk

Millilitre

Mozzarella

Cheese

Sage

Sprig

Parsley

Fresh Lasagne Sheet

Pasta

Salt

Black Pepper

Olive Oil

Veggie Dishes

Lasagne

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