Mushrooms seem to feature pretty highly on my shopping list these days. I have been using them in pretty much everything. This time I stuck them in a blender to make a kind of mushroom mince which is what forms the basis as you may have guessed of this mushroom lasagne.
- 300g mushrooms
- 250g aubergine
- ½ tin chopped tomatoes
- 50ml red wine
- 1 red onion
- 2 tbsp ketchup
- 15g lasagne mix (I know this is cheating)
So as I said blitz your mushrooms in a blender until they resemble a mince like texture. Next chop your onion and slice your aubergine. For the aubergine I roasted mine with a little salt and pepper until they were slightly softened.
In a pan or a wok, lightly fry off the mushrooms and onions for about 3 minutes and then add the tomatoes, red wine, ketchup and the lasagne mix. Then let the mixture reduce until it resembles a thick bolognaise consistency.
In an oven proof dish put some of your mushroom mixture then, put a layer or aubergine on top of that. Repeat this process until you either run out of mushroom mixture or aubergine. Once your done let it cool and leave it in your fridge until the next day and then bake in a 200 degree oven for around 20 minutes. This dish freezes very well too if you’re planning ahead and is also around 300 calories if you’re counting those numbers!