Creamy Sprout & Mushroom Lasagne Recipe | Tesco Real Food

Ingredients

• 1 tbsp olive oil
• 4 echalion shallots, thinly sliced
• 6 sprigs thyme, leaves picked
• ½ tsp ground nutmeg
• 2 x 250g packs chestnut mushrooms, wiped clean and thinly sliced
• 2 x 300g packs Brussels sprouts, finely shredded
• 100ml dry white wine
• 2 tbsp plain flour
• 1 vegetable stock cube, dissolved in 450ml boiling water
• 100g crème fraîche
• 120g (roughly 8 sheets) lasagne sheets
• 200g mozzarella, drained and torn into chunks