Mushroom, Chestnut and Celeriac Lasagne

telegraph.co.uk

Sally Whittaker

500ml vegetable stock

30g dried porcini mushrooms

4 tbsp olive oil

1.4kg chestnut mushrooms, finely sliced

25g butter, plus extra for greasing

115g cooked chestnuts, roughly chopped

650g celeriac, peeled and cut into cubes

2 onions, finely chopped

2 carrots, diced

2 celery sticks, diced

6 plum tomatoes, chopped

3 garlic cloves, finely chopped

Leaves from 3 sprigs of thyme

2 bay leaves

¾ tbsp tomato purée

90g Parmesan, grated (or vegetarian alternative)

215g fresh lasagne sheets

subheading: For the béchamel sauce:

1.2 litres whole milk

½ onion, peeled

2 bay leaves

8 black peppercorns

90g butter

125g flour

50ml double cream

Generous amount of freshly grated nutmeg

Directions at telegraph.co.uk

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