Mushroom Lasagna Recipe
This hearty Mushroom Lasagna recipe is the perfect veggie boost at dinner time! Egg noodles, a rich mushroom ragu and all the cheese!
Ingredients
Mushroom Ragu
- 60 g all-purpose flour plain flour
- 750 g mushroom or vegetable stock
- 240 g gruyere cheddar or tasty cheese, shredded (shred it at home)
- 240 g mozzarella shredded (shred it at home)
- 20 g olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 15 g Italian herb mix
- 1 tsp salt
- 800 g mushrooms cleaned (see notes)
- 60 g tomato paste
- 700 g tomato passata tomato puree
- 300 g crushed tomatoes
- 20 g Worcestershire sauce
Bechamel
- 100 g unsalted butter
- 100 g all-purpose flour
- 1 kg milk hot
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 120 g gruyere cheddar or tasty cheese, shredded (shred it at home)
Lasagna
- 250 g fresh lasagna sheets to make a 4 layered lasagna see notes
- Freshly chopped parsley to garnish.
Instructions
Mushroom Ragu
- Mix flour and stock - 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.
- Prep cheeses - 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.
- Chop mushrooms - 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.
- Sauté onions and garlic - 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.
- Cook mushrooms - 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.
- Add remaining ingredients and simmer - Add the vegetable stock, flour slurry, passata, crushed tomatoes and Worcestershire sauce. Stir until everything is well combined. Bring to a boil on high heat, then place the lid on top and lower heat to medium low. Simmer for 30 minutes.
- Cool - Once cooked, take the lid off and allow to cool for 1 hour before using.
Bechamel
- Cook roux - Add the butter into a large saucepan and melt on medium heat. Add the flour and mix for 1 minute, stirring continuously. Make sure the mixture doesn’t color or burn.
- Add milk slowly - Pour 1 cup of the hot milk into the butter and flour mixture. It will bubble and cause the sauce to instantly thicken. Once it’s lump free, add another cup and stir, repeating this until all the milk has been added. Stir until smooth and thickened, about 8 minutes. The sauce should be able to coat the back of a spoon.
- Add cheese - Take off the heat and add the grated cheese, nutmeg, and salt. Stir until melted and well combined. Place the lid on top so it doesn’t form a skin.
To Assemble
- Preheat your oven to 200C / 390F (fan off), 180C / 350F (fan on). For this recipe you’ll need a 33 x 22cm / 13 x 9-inch baking dish which is 7cm / 2.5-inches in height.
- Layer with ragu - Add a little mushroom ragu at the bottom and spread around, Cover with lasagna sheets. You can cut some sheets if you need to make it all fit.
- Add cheese and lasagna sheets - Add about 1/4 of beef sauce on top and spread around. Top with 5 slices of gruyere cheese or mozzarella. Then add a second layer of lasagna sheets followed by 1/3 of the sauce, 4 slices of cheese, the remaining sauce, another layer of lasagna sheets and the bechamel sauce (evenly spread). You can also stretch the sauce out to be 6 layers the way I did in the video. I’ll leave notes on the exact way to layer it in the notes and a diagram in the post.
- Bake - Transfer to a baking tray, place in the middle rack of your oven and bake for 20 minutes. Take out of the oven and spread remaining cheese on top and bake for another 15 minutes or until cheese is lightly golden and crisp. Once baked, take out of the oven, allow to sit for 30 minutes before sprinkling with parsley, slicing up and serving.
Notes
Mushrooms - for this recipe I used button mushrooms, those little ones but you can use pretty much any type of standard mushroom you like. Button mushrooms, portobello mushrooms or Swiss Brown mushrooms. To clean your mushrooms run them under some water and use your hands to wipe any soil off them.
My 6 Layer Lasagna!
Sauce - you’ll be dividing the sauce amongst 6 layers. Keep that in mind as you layer the lasagna.
Lasagna Sheets - You’ll have 6 layers of Lasagna sheets. That equates to about 350 - 400g of fresh lasagna sheets.
Cheese - use the same amount of cheese as listed in the ingredients list, just make it stretch for 6 layers. Use it sparingly in between the layers and leave a good amount for the top to get that nice crispy layer. It should eb covering the bechamel completely but not be too thick.
Layers -
1. Sauce,
2. Lasagna Sheets,
3. Sauce,
4. Cheese,
5. Pasta,
6. Sauce,
7. Cheese,
8. Pasta,
9. Sauce,
10. Cheese,
11. Pasta,
12. Sauce,
13. Cheese,
14. Pasta,
15. Sauce,
16. Cheese,
17. Pasta,
18. Bechamel,
19. Cheese (to put on for the final 15 minutes of baking) Storage - Mushroom lasagna can be stored in an airtight container for up to three days. Nutrition - is based on per piece. This makes 8 large pieces. A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Sauce - you’ll be dividing the sauce amongst 6 layers. Keep that in mind as you layer the lasagna.
Lasagna Sheets - You’ll have 6 layers of Lasagna sheets. That equates to about 350 - 400g of fresh lasagna sheets.
Cheese - use the same amount of cheese as listed in the ingredients list, just make it stretch for 6 layers. Use it sparingly in between the layers and leave a good amount for the top to get that nice crispy layer. It should eb covering the bechamel completely but not be too thick.
Layers -
1. Sauce,
2. Lasagna Sheets,
3. Sauce,
4. Cheese,
5. Pasta,
6. Sauce,
7. Cheese,
8. Pasta,
9. Sauce,
10. Cheese,
11. Pasta,
12. Sauce,
13. Cheese,
14. Pasta,
15. Sauce,
16. Cheese,
17. Pasta,
18. Bechamel,
19. Cheese (to put on for the final 15 minutes of baking) Storage - Mushroom lasagna can be stored in an airtight container for up to three days. Nutrition - is based on per piece. This makes 8 large pieces. A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:22675kcal | Carbohydrates:3318g | Protein:3119g | Fat:378g | Saturated Fat:71g | Polyunsaturated Fat:162g | Monounsaturated Fat:10g | Trans Fat:0.4g | Cholesterol:106mg | Sodium:6613mg | Potassium:318992mg | Fiber:1005g | Sugar:1996g | Vitamin A:2013IU | Vitamin C:2117mg | Calcium:3665mg | Iron:504mg
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