It is to christmas

Mushroom Lasagne

Mushroom Lasagne
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  • 20g (3/4) oz butter
  • 2 finely chopped onions
  • 3 crushed cloves of garlic
  • 750g (1lb 10oz) button mushrooms
  • 15g (½ oz) porcini mushrooms, cut in halves
  • 2 teaspoons of fresh thyme leaves
  • 200g (7oz) grated vegetarian mozzarella
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of grated vegetarian Parmesan
  • 8 sheets of fresh lasagne
  • For the béchamel sauce
  • 100g (4 oz) plain flour
  • 100g (4oz) butter
  • 850ml (1½ pints) heated semi-skimmed milk
  • 3 tablespoons of grated vegetarian Parmesan


  1. Preheat your oven to 180 C, 160 C fan, 350 F, gas 4. Melt the butter in a frying pan and cook your butter until they are soft. Add your garlic, frying for a few minutes. Then add your button mushrooms and thyme. Cook for 15 minutes, until they are soft, season to taste.
  2. To make the béchamel, melt the butter and stir in the flour. Mix well, cooking for a couple of minutes. Stir in the milk, whisking until thick. Season and stir in the Parmesan.
  3. Lay a third of the mushrooms and mozzarella in the base of a 2 litre (3½ pint) basking dish, then place a layer of pasta on then a layer of sauce. Sprinkle the breadcrumbs and Parmesan over the top and bake for 45 minutes until brown and bubbling.