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Mushroom Lasagna

Mushroom Lasagna

This mushroom lasagna recipe is the perfect vegetarian first course for everyone, ideal for a Sunday lunch or more convivial occasions, like Christmas. Easy to make, mushroom lasagna can be prepared with fresh, dried or even frozen mushrooms, and with just a few steps you can deliver an enveloping and tasty dish that befits the coldest of winters.

Here is the Fine Dining Lovers recipe explained step-by-step.

25 November, 2021
Average: 3.8 (8 votes)

serves for



Fresh pasta
500 g of fresh egg pasta
Button mushrooms
300 g fresh or frozen
Porcini mushrooms
80 g dried
100 g
All purpose flour
100 g
Parmigiano Reggiano
180 g grated
2 cloves
1 sprig
Extra virgin olive oil
Salt and pepper
to taste

Step 01

Mushroom Lasagna_Step one

First, thoroughly clean the mushrooms and slice them into chunky pieces.

Step 02

Mushroom Lasagna_Step two

Put the dried mushrooms in a bowl and cover them with warm water to revive them. After 10 minutes, drain them, squeeze them well and slice them into small pieces.

Step 03

Mushroom Lasagna_step three

Prepare the béchamel by heating the milk in a saucepan. Let it simmer and turn off the heat. In the meantime, melt the butter in a pan, then add the flour and mix to make a roux.

When the roux tends to detach from the walls, add the hot milk slowly, continuing to mix with a whisk to avoid lumps forming.

Step 04

Mushroom Lasagna_Step four

Return the sauce to the heat and let it thicken. When the béchamel is ready, add the chopped dried mushrooms and season with salt and pepper. Then set aside.

Step 05

Mushroom Lasagna_step five

In a large pan, brown the garlic cloves in a drizzle of oil, add the rosemary and mushrooms. Brown the mushrooms and adjust with salt and pepper after a few minutes. Then turn off the heat and sprinkle with chopped parsley.

Step 06

Mushroom Lasagna_Step six

If necessary, blanch the sheets of pasta and let them dry on a clean, dry cotton cloth. Go on to assemble the mushroom lasagna.

Put a light layer of béchamel in the pan and cover with the pasta. Add the béchamel, grated cheese and mushrooms. Cover with a layer of pasta and proceed like this until all the ingredients are used up. Finish the lasagna with a layer of béchamel and grated cheese.

Bake the lasagna at 180 ° C for 25-30 minutes.


For a vegan mushroom lasagna, you can use a vegan béchamel sauce or make it yourself with unsweetened soy milk and margarine. Replace the grated cheese with finely chopped cashews. Choose porcini mushrooms or mixed mushrooms according to taste, but remember not to cut them too small so that they remain consistent after cooking. Mushroom lasagna can be frozen both before and after cooking in special covered containers.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav