• 1 large onion
  • 1 carrot
  • 1 leek
  • 1 celery
  • 2 bay leaves
  • 5 garlic cloves
  • 1 Tbsp thyme
  • 1 tbsp of tomato puree
  • 3-400g of mushrooms
  • Soy sauce
  • 1 glass of red wine
  • 1 tin of tomatoes
  • 15g pre-soaked porcine
  • 200ml water
  • 1 tsp marmite
  • 1 tsp balsamic vinegar
  • 2 tbsp butter and flour
  • Milk
  • 150g cheddar cheese
  • Cream cheese
  • Nutmeg
  • 1 ball of mozzarella


1 On a low heat, sauté 1 large onion, 1 carrot, 1 leek, 1 celery stick, 2 bay leaves and 5 garlic cloves.

2 After about 15 mins, add a tbsp of thyme or mixed herbs and a tbsp of tomato purée and keep cooking until it starts to caramelise

3 Meanwhile, blitz 3-400g of mushrooms until they are finely chopped like mince. Fry off in batches with a few drops of soy sauce until they start to blacken.

4 Add a glass of red wine, 1 tin tomatoes 15g pre-soaked porcine and 200ml of the soaking water, the fried mushroom mince, 1 tsp marmite, 1 tsp soy sauce, 1 tsp of balsamic vinegar and let it bubble away until thick, before seasoning.

5 Whilst the ragu cooks, make your béchamel. Add 2 tbsp each of butter and flour to a pan on a medium heat. Once combined slowly add milk until you have a nice creamy sauce. Add 150g cheese (cheddar or Parmesan work well) a nice dollop of cream cheese and a pinch of nutmeg, then season.

6 Assemble your lasagna, finishing with béchamel and a ball of mozzarella torn and scattered across the top and a final grating of cheese, because why not? Bake for 40 mins, uncovering for the final 10. Rest the lasagna for 15 mins before serving.