Mushroom Lasagna

Heat the olive oil in a large heavy-based pot over medium heat then add in the onion, garlic, celery, and mushrooms. Sauté for 10 minutes.

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Pop in the thyme leaves along with the Worcestershire sauce, Italian herbs, crushed tomato, and mushroom stock. Stir it and bring it to a boil. Then turn it down to simmer for 20 minutes or until the liquid has mostly cooked away and you are left with a lovely thick ragu sauce.

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In the meantime preheat the oven to 350F. Then make the cheese sauce by melting the butter in another medium-sized pot over medium heat. Sprinkle in the flour and whisk it together, it should form a lovely thick slurry. 

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Grate ¼ cup of parmesan into the ragu pot and stir.

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Full recipe & nutritional info on bakedbree.com