Cheesy Mushroom Lasagna

 In Pasta, Vegetarian


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This is another great option for Meatless Mondays. And what’s even better is my family didn’t notice there was no meat in it. I think because the mushrooms are so meaty and the flavour was so amazing, they didn’t even miss the meat. It takes a bit of effort to get all the sauces ready and the assemble but no more than a regular Lasagna…it’s actually easier than Bolognese Lasagna. Definitely worth it!!

Cheesy Mushroom Lasagna

2kg Assorted Mushrooms, chopped roughly (I used a mix of Button, Portabello and Brown mushrooms)
1 Large onion, finely diced
3 Garlic cloves, Crushed
1 tin Chopped Tomatoes
3tbsn Tomato Paste
250ml Chicken Stock (I just added a squirt of Nomu’s new Chicken stock concentrate and a glass of wine)
1tsp Thyme
2tsp Cornflour mixed with 1tbsn cold water (this is just incase you need the sauce to thicken a bit)
1 red chilli, finely chopped (optional)


3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups  milk
1/2 tsp Nutmeg
1tsp Mustard
200g Pecorino cheese, grated

About 12 Lasagna sheets (depending on how many layers you want)
1 cup Grated Mozzarella Cheese

In a large pot/pan, heat some oil and fry the onions until translucent (about 5 minutes). Add the garlic and fry for another minute before adding the mushrooms. Allow the mushrooms to brown slightly and add the tomatoes, tomato paste, chicken stock, thyme and chilli and allow to simmer for about 10 minutes. If the sauce needs to be thickened (it needs to coat the back of a spoon), add the cornflour mix and allow to thicken. Add the nutmeg, mustard and pecorino and season to taste.

For the Bechamel, In a medium saucepan, melt butter over medium.Add flour and salt; cook, stirring frequently, until mixture is pale golden, about 5 minutes.Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

To assemble:

Spoon 1/4 of the mushroom sauce into a baking dish and spread to cover the base. Add a layer of Lasagna sheets, top with more mushroom sauce and some of the Bechamel. Continue layering until all the sauce is used. Top with Grated Mozzarella and bake in a 170°C oven for 1 hour or until a knife can be inserted easily with no resistance.

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Showing 7 comments
  • Fran

    Do you think this would freeze well? I’ve made this before and really liked it but right now, I’m trying to get ahead on my meal planning for the fall/winter…

    • Alida Ryder

      I don’t see why it wouldn’t. Especially if you just bake it straight from the freezer.

  • Alida Ryder

    I’ve amended the recipe, thanks for pointing out the omission!

  • Tali

    At what point do you add the pecorino cheese, mustard and nutmeg to the bechamel sauce?

  • Andrew

    I think all veggie recipes should use veggie stock instead of chicken stock. Not to sound like a dink, but the reason why many vegetarians can’t eat food outside of home is because people think that beef or chicken stock or fish are okay for vegetarian meals. We need to change this attitude. No offence please!

    • Ally_R

      Andrew, I completely agree with you! This was one of my very first blog posts (as you can see from the terrible photography) and I was a novice at vegetarian cooking.

  • Cindi Parker

    OMG This looks AMAZING!!
    I am going to make it tomorrow!
    Thanks for a GREAT meatless Favorite!!
    I am so Excited i found it! 😀

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