Single Vineyard Steven Shiraz and Vegetarian Lasagne

Sweet Potato & Mushroom Lasagne

Serves: 4 Prep: 20 mins Cook: 25 mins Pair: Steven Vineyard Shiraz

It’s true that shiraz will always pair well with protein, as they can bond together to produce a delicious result. If you want to delve into the science behind it all, check out this Food, Wine and Biochemistry blog.

But, what if you wanted to go another way to pair your shiraz and try something out-of-the-box that will be incredibly tasty, simple to make at home and vegetarian. 

Enjoy this Sweet Potato and Mushroom Lasagne recipe which is made for enjoying alongside our 2019 Steven Vineyard Shiraz. Aromatic, vibrant and just sensational!

Ingredients

6-9 pasta sheets

200g ricotta

100g shredded cheese

Sweet Potato Puree

500g sweet potato

1 knob butter

Salt

Bechamel

2 heaped tbsp flour

40g butter

500ml milk

1 clove garlic – crushed

salt

Mushroom Mix

700g portobello mushrooms

50g butter

75ml oil

salt

thyme

Method

Sweet Potato Puree

1. Peel and dice the sweet potato into bite sized pieces
2. Boil them in salted water approx. 12-15mins
3. Once soft, strain reserving 60-80ml water
4. Blend, adding a knob of butter and 50ml water – if too thick add more until smooth but not runny

Mushrooms

1. Slice mushrooms finely
2. Fry in batches in oil until soft, finish with a knob of butter in the pan *see tips*
3. Salt mushrooms at the end as during the process it will release more water

Bechamel

1. Heat butter and crushed garlic in saucepan
2. Add flour and stir to combine
3. Gradually add the milk, whisking all the time so no lumps form
4. Season

Preparing Lasagne

1. Place a thin layer of sweet potato on bottom of casserole dish
2. Add a layer of mushrooms and sprinkle of thyme or dried herbs
3. Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
4. Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole dish
5. Spread a thin layer of bechamel on top
6. Repeat until you have 3 layers
7. Sprinkle cheese on top
8. Bake @ 180c for 20-25mins

Essential Tools

• Chef knives
• Chopping board
• Whisk
• Saucepan x 2
• Frying pan
• Blender
• Measuring/weighing utensils
• Casserole dish – pictures is a 2.5L Pyrex dish

Tips/Tricks

• Each component can me made in advance and cooked later in the day if doing for a dinner party
• Once the mushrooms are cooked, they will release a little more juice/liquid so just strain this off before making the lasagne
• Don’t crowd the frying pan when cooking mushrooms – this will just steam them and make them soggy and release more liquid. Cook in batches and add the butter at the end to finish
• This dish can be reheated and will keep for a couple days in the fridge or alternatively can be frozen too

Wines that would also pair perfectly with this recipe include: