You're sure to find a new family favourite with this ultimate vegetarian pasta recipe. It's comfort food done right!

What you need to know before you start

This recipe involves 45 minutes of prep time and 1 hour 20 minutes of hands-on cooking, including 10 minutes of resting time. You’ll need one large saucepan each for the mushroom mixture and the homemade bechamel sauce, a 30cm baking dish, plus a knife, wooden spoon, a sieve, a whisk and a grater. 

Why is this the best mushroom lasagne?

Don’t be intimidated by the ingredients list or the method – this simple mushroom lasagne heroes a rich and earthy mushroom sauce, silky smooth lasagne sheets and a homemade creamy bechamel sauce for a delicious vegetarian take on a classic lasagne. Subtle additions from the nutmeg, parmesan cheese and porcini mushrooms takes the dish to new heights. You can even add a hint of truffle for an extra kick of flavour, if you like. 

Even if you’re not a vegetarian, the mushrooms have a clever way of adding a meaty texture and flavour to the dish without the need for beef or pork, which are traditionally used in a lasagne. The rich bechamel paired with the mushroom-tomato sauce adds layers of creaminess and richness, resulting in a comfort-food favourite. Serve it for family dinner when the temperature drops for an instant hit that’s ideal for feeding a crowd. 

How to choose the best mushrooms for your mushroom lasagne?

The secret to this dish is the mushrooms. But with so many varieties, how do you pick the best ones to elevate your layers? It’s all about balancing flavour, texture and that umami richness that only mushrooms can bring. In this recipe, we use dried porcini and fresh Swiss brown mushrooms. We use a mix of dried and fresh for a reason – fresh for texture and bulk; dried for extra flavour. Dried porcini mushrooms have a stronger, concentrated taste and add real depth of flavour. Swiss browns have a more robust flavour than plain button mushrooms, so are great for this dish. They’re from the portobello family, only smaller, so feel free to use portobello instead of Swiss brown, if you like. Using the right mushrooms can turn a simple lasagne into a standout dish that the whole family will love. 

Why is my lasagne soggy?

A soggy lasagne is a result of too much liquid in your sauce. Mushrooms have a high moisture content, and will release liquid when being pan-fried. It's important to cook them until the water has evaporated and they have browned. Making sure the pan is hot and wide enough so they’re not overcrowded will help with this. If you find your sauce has more of a soupy consistency, cook for a touch longer to allow the excess liquid to evaporate. You can also create a slurry with cornstarch and water, add a sprinkle of breadcrumbs to the layered lasagne or bake for an additional 10-15 minutes to help thicken and absorb any liquid.

What ingredients you’ll need 

Dried porcini mushrooms: These dried mushrooms add a deep, earthy umami flavour that enhances the richness of the lasagne. The water used to rehydrate the mushrooms is also added to the mixture for added depth. 

Extra virgin olive oil: Olive oil acts as a smooth base for cooking the vegetables and mushroom mixture.

Onions: Onions add slight sweetness and depth to both the tomato and bechamel sauces, creating a flavourful foundation for the dish. 

Garlic cloves: When fried in oil, garlic brings a fragrant, aromatic kick that complements the earthy mushrooms.

Swiss brown mushrooms: The deeper and earthier flavour of Swiss browns compared to other mushroom varieties impart a meatier texture and richer aroma. 

Bay leaf: Bay leaf infuses the tomato and bechamel sauces with a delicate herbal fragrance.

Thyme: Thyme sprigs bring a fresh, aromatic note that balances the richness of the cheese and tomato sauce.

Tomato passata: Passata provides a smooth, tangy base for the sauce, giving it body and brightness.

Buffalo mozzarella: This creamy cheese adds a melt-in-your-mouth texture, creating layers of richness in the lasagne. You can also use bocconcini if you prefer. 

Fresh lasagne sheets: Lasagne sheets absorb all the delicious flavours of the sauce and add bite to every mouthful. 

Parmesan: Parmesan offers a sharp, salty finish, bringing a savoury edge that complements the creamy layers.

Milk: Milk is integral to creating the bechamel sauce. It adds smoothness, richness and ensures a glossy finish. 

Unsalted butter: Butter is used to create the velvety-smooth bechamel sauce.

Plain flour: Flour thickens the bechamel sauce, helping to create a creamy, smooth consistency.

Nutmeg: Nutmeg adds a subtle, warm spice to the bechamel, giving it a comforting depth of flavour.

Should you bake lasagne covered or uncovered?

For our recipe, you bake the lasagne both covered and uncovered at different times throughout the cook. Begin by covering the mushroom lasagne in layers of baking paper and foil and baking for 45 minutes. Then, remove the layers and bake uncovered for a further 15 minutes to allow the top to become golden brown. 

How to store leftover mushroom lasagne?

Allow the lasagne to cool before portioning into airtight containers and storing in the fridge. For up 3-4 days. Alternatively, you can freeze for up to 3 months. Thaw in the refrigerator before reheating. You can also prep the lasagne and freeze it unbaked. Simply thaw overnight in the fridge and then bake as per the recipe. If baking straight from the freezer, it will take about 30 minutes longer at the covered stage of the baking.

What to serve with mushroom lasagne

Pair the earthy richness of the lasagne with something fresh and zesty. Choose a rocket salad with a simple lemon vinaigrette to cut through the decadence, or a golden garlic bread to mop up every last bite of sauce. Don’t forget about seasonal roasted vegetables for a rustic finish to complement the main course. 

Drink pairings with mushroom lasagne 

The light body and soft tannins of a red wine like a pinot noir pair beautifully with the rich, umami flavours of the mushrooms. Similarly, the buttery texture of a chardonnay makes a great accompaniment to the creamy bechamel sauce and cheesy mozzarella. For a non-alcoholic option, the tartness of a dry non-alcoholic apple cider adds a refreshing contrast to the savoury elements of the dish. 

If you love our mushroom lasagne recipe, try this 

For more recipes that hero the humble mushroom, look to these recipes:

• Shawarma-style mushrooms
• Roasted mushroom broth with mushroom dumpling
• Mushroom and lentil nachos