Recipes › Pasta › Mushroom Lasagne Recipe

Mushroom Lasagne Recipe

Recipe by Pedro M. A. Neves

This earthy mushroom lasagne is a vegetarian take on the Italian classic, built with layers of tender pasta, a rich mushroom ragù, béchamel sauce, and melted cheese. The deep umami flavors come from a medley of fresh and dried mushrooms sautéed with garlic, tomatoes, and herbs. It's a comforting, rustic dish that satisfies with substance and tradition.

Ingredients

• 500g mixed fresh mushrooms (cremini, portobello, button), finely chopped
• 50g dried porcini mushrooms, rehydrated and chopped
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 400ml canned crushed tomatoes
• 250ml reserved porcini soaking liquid or vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt and black pepper to taste
• 60g butter
• 50g all-purpose flour
• 500ml whole milk, warmed
• 100g Parmigiano-Reggiano, grated
• 250g fresh lasagne sheets or dried sheets (about 12-15 sheets)
• 200g mozzarella cheese, shredded
• fresh basil for garnish (optional)

Instructions

1. Rehydrate the dried porcini mushrooms by pouring 250ml of hot water over them and letting them sit for 15 minutes. Reserve the liquid and chop the softened mushrooms finely.

2. Heat olive oil in a large heavy-bottomed pan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

3. Add the minced garlic and cook for 1 minute until fragrant. Add all the fresh chopped mushrooms and the rehydrated porcini mushrooms. Stir well and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown lightly.

4. Pour in the crushed tomatoes and the reserved porcini soaking liquid. Add the bay leaves, oregano, thyme, and a pinch of salt and pepper. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.

5. While the mushroom ragù simmers, prepare the béchamel sauce. Melt butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and stir continuously for 2-3 minutes to create a light roux, being careful not to brown it.

6. Slowly pour the warmed milk into the roux while whisking constantly to prevent lumps from forming. Continue cooking and stirring for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Season lightly with salt and white pepper. Remove from heat and stir in half of the grated Parmigiano-Reggiano.

7. Preheat your oven to 190°C (375°F). Assemble the lasagne in a 23 x 33cm baking dish by spreading a thin layer of mushroom ragù on the bottom, followed by a layer of pasta sheets, then a layer of béchamel sauce. Repeat this pattern, finishing with a final layer of béchamel sauce.

8. Sprinkle the shredded mozzarella cheese and remaining Parmigiano-Reggiano evenly over the top layer of béchamel.

9. Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for a further 15-20 minutes until the top is golden and bubbling at the edges.

10. Allow the lasagne to rest for 10 minutes out of the oven before cutting and serving. This resting time helps the layers set and makes serving much cleaner. Garnish with fresh basil if desired.

Substitutions

• Replace mozzarella with plant-based mozzarella for a vegan version (use vegetable broth instead of porcini liquid and omit béchamel or use a plant-based milk version)
• Substitute half the mixed mushrooms with finely chopped lentils for added protein and texture
• Use gluten-free lasagne sheets for a gluten-free adaptation without changing cooking times significantly
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, slightly saltier cheese flavor

Tips

• Do not skip the resting period after baking; it allows the layers to set properly and makes serving much neater
• If using dried lasagne sheets instead of fresh, you may need to add an extra 5-10 minutes to the baking time and ensure they are well-submerged in sauce
• For deeper umami flavor, use a combination of at least three different mushroom types; cremini and portobello provide earthiness while button mushrooms add moisture
• Prepare the mushroom ragù and béchamel sauce completely before assembling to ensure smooth and efficient layering

Lasagne alla Bolognese is iconic in Emilia-Romagna, but vegetarian versions using mushrooms have deep roots in Italian peasant cooking, where mushrooms were foraged and celebrated for their rich, meaty texture. This mushroom-based rendition respects the traditional structure and technique while honoring Italy's long vegetable-forward culinary traditions.

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