Mushroom Lasagna

A vegetarian lasagna that uses mushrooms, white sauce and nuts for flavour and texture. It makes a nice dinner-party dish and is great with a green salad.
Serves: 4. Prep: 45 Cooking time: 45.
Stores: In the fridge for a couple of days in a sealed container. In the freezer, for up to three months.


  • Chopping board
  • Knife
  • Oven dish
  • Cheese grater
  • Whisk
  • Measuring jug
  • Wooden spoon
  • Aluminium foil


  • 8 sheets of lasanga
  • 50 ml vegetable oil
  • 100 ml flour
  • 750 ml milk
  • 100 grams cheese + 20 gr to sprinkle on top
  • 1 pinch nutmeg
  • Pepper to taste
  • 1 small onion, finely chopped
  • 250 grams mushrooms, finely chopped
  • 1 tbsp oil
  • 2 tbsp soy sauce
  • 50 ml vegetable stock (or white wine, if you have it)
  • 100 grams walnuts


  1. Make the sauce:
  2. Heat the oil, and make a roux with the flour.
  3. Add the milk slowly to make a smooth sauce.
  4. Cook for five to ten minutes to get rid of the flour flavour.
  5. Flavour with quarter of a stock cube, or a good pinch of salt.
  6. Add the cheese.
  7. Season to taste.
  8. Make the mushroom filling:
  9. Heat the oil and soften the onion.
  10. Add the mushroom and fry until almost dry.
  11. Add the soy and sherry, and cook off. The mixture should be fairly dry.
  12. Build:
    1. Smear a layer of sauce on the bottom of the container.
    2. Put the first two lasagne sheets in.
    3. Cover with about ⅕ of the sauce.
    4. Sprinkle with ½ of the nuts.
    5. Cover with the next two lasagna sheets, at 90 degrees to the previous sheets.
    6. Cover with the mushrooms mixture.
    7. Cover with the next two lasagna sheets, at 90 degrees angle.
    8. Cover with about ⅕ of the sauce and the remaining nuts.
    9. Cover with the last two lasagna sheets.
    10. Cover with the remaining sauce.
  13. Sprinkle with a thin layer of cheese.
  14. Cover with foil and bake for 35 minutes.
  15. Take the foil off and bake for another 10 minutes.
  16. Serve immediately.

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