Donal's mushroom & cauliflower ragu lasagne | Thakore Family Recipes

Ingredients

• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 500g chestnut mushrooms, finely chopped
• 25g unsalted butter
• 1 large onion, thinly sliced
• 1 medium cauliflower (about 600g), coarsely grated, leaves roughly chopped
• 3 sprigs of rosemary
• Good pinch of chilli flakes
• 200ml red or white wine
• 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 450ml hot vegetable stock
• Handful of finely chopped flat-leaf parsley
• 6-12 fresh lasagne sheets (depending on size)
• Sea salt
• freshly ground black pepper
• Bitter leaf salad, to serve
• 60g butter
• 60g plain flour
• 600ml whole milk
• Good grating of fresh nutmeg
• 70g Gruyere cheese (or vegetarian alternative), grated
• 120g Cheddar cheese (or vegetarian alternative) grated