This hearty Mushroom Lasagna recipe is the perfect veggie boost at dinner time! Egg noodles, a rich mushroom ragu and all the cheese!

Mushroom Lasagna - side by side



Mushroom Ragu
▢4 tbsp all-purpose flour
▢3 cups (750 ml) mushroom or vegetable stock
▢2 cups (240 g) gruyere, cheddar or tasty cheese, shredded (shred it at home)
▢2 cups (240 g) mozzarella, shredded (shred it at home)
▢1 tbsp olive oil
▢1 onion finely chopped

▢2 garlic cloves minced
▢2 tbsp Italian herb mix
▢1 tsp salt
▢800 kg (800 g) mushrooms cleaned (see notes)
▢4 tbsp tomato paste
▢700 g (700 g) tomato passata tomato puree
▢1 can (300 g) crushed tomatoes
▢2 tsp Worcestershire sauce

▢100 g (100 g) unsalted butter
▢2/3 cup (100 g) all-purpose flour
▢4 cups (1 litre) milk, hot
▢1/4 tsp ground nutmeg
▢1 tsp salt
▢1 cup (120 g) gruyere, cheddar or tasty cheese, shredded (shred it at home)

▢250 g (250 g) fresh lasagna sheets to make a 4 layered lasagna (see notes)
▢Freshly chopped parsley to garnish.


Mushroom Ragu
Begin by mixing some of the stock with the flour in a small mixing bowl. Whisk together until a slurry forms. Something pourable. Set aside.
To prepare the cheese, mix together the cheddar and mozzarella cheese in a large bowl. 2/3 of it will be for layering the lasagna, the remaining will be for the top of the lasagna.

Add 1/3 of the mushrooms to a food processor and blitz until finely chopped. Place into a large bowl and repeat until all the mushrooms are chopped.
Add the olive oil, garlic and onion to a large pot and stir on medium high heat for about 60 seconds. Add the Italian herbs and salt and stir until tomato paste begins to bubble.
Add the mushrooms and stir to combine, then stir occasionally for 5 minutes. The mushrooms will expel a lot of water and reduce in size.

Mushroom Lasagna - a cut lasagna front shot

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