Description
This Creamy Mushroom Lasagne is pure vegetarian comfort — layers of buttery mushrooms, velvety béchamel, and gooey cheese baked until golden and bubbling. It’s rich, cozy, and proof that meat-free lasagne can be just as indulgent as the original. Perfect for family dinners, date nights, or meal prep.
Ingredients
For the Mushroom Filling
1 lb (500g) mixed mushrooms (button, cremini, or portobello), thinly sliced
1 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 tsp thyme (fresh or dried)
Salt & black pepper, to taste
¼ cup white wine (optional, for deglazing)
For the Béchamel Sauce
4 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk, warmed
Pinch of nutmeg
Salt & pepper, to taste
For the Lasagne Layers
9 lasagne sheets (fresh or dried)
1 cup ricotta cheese
1½ cups mozzarella, shredded
½ cup parmesan cheese, grated
1 cup fresh spinach (optional)
To Finish
Fresh parsley or basil, chopped
Extra parmesan, for topping
Instructions
Sauté the Mushrooms
Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 8–10 minutes until golden and fragrant. Stir in garlic, thyme, and white wine (if using). Season well and set aside.
Make the Béchamel
In a saucepan, melt butter, whisk in flour, and cook 1 minute. Gradually whisk in warm milk until smooth and creamy. Add nutmeg, salt, and pepper.
Assemble the Lasagne
Preheat oven to 375°F (190°C). In a greased baking dish, spread a thin layer of béchamel. Add lasagne sheets, mushroom mix, ricotta, more béchamel, and a sprinkle of mozzarella and parmesan. Repeat layers, finishing with béchamel and cheese on top.
Bake
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbling and golden brown.
Rest and Serve
Let sit 10–15 minutes before slicing. Garnish with parsley or basil and serve warm.
Notes
Assemble up to 24 hours ahead and refrigerate before baking.
Add a teaspoon of soy sauce or Worcestershire for deeper umami flavor.
To freeze: cool completely, portion, and wrap tightly. Reheat in the oven until hot throughout.
For a vegan version, use dairy-free milk, butter, and cheese alternatives.