Mushroom Lasagna

Main courseServes 6

A delicious departure from the traditional meaty lasagne, this mushroom version from food writer Elaine Lemm uses a mixture of seasonal mushrooms to create a comforting vegetarian version, packed with flavour, For more recipe inspiration visit


1 small carrot

1/2 small onion

1/2 stick celery

1 fresh bay leaf or 2 dried)

500ml milk (plus a little extra if needed)

55 g plain flour

55 g butter + 25g for baking

Sea salt and freshly ground pepper

125g Parmesan (sliced very thinly) + 25g grated

450g mixed mushrooms, thickly sliced

Dried lasagna sheets


  1. Heat the oven to 190°C.
  2. Put the finely chopped vegetables into a large saucepan, add the milk and bay leaves then bring to a gentle simmer for 10 minutes. Do not boil the milk. Strain, discard the veg and keep the milk warm.
  1. Melt the butter in a saucepan, add the flour and stir vigorously to make a thick paste. Slowly add the milk stirring continuously, lower the heat and stir until the sauce thickens. Season with a little salt and pepper, stir for one minute then put to one side. The sauce should have a thick pouring consistency, if too thick, add a little hot milk.
  1. Rub a little butter onto the bottom and sides of a lasagna dish. Put one ladleful of bechamel sauce on the bottom and spread around a little and cover with lasagna sheets. Cover the sheets with a generous layer of mushrooms, followed by Parmesan shavings and then bechamel. Repeat to fill your dish or until all the ingredients are used up. Finish with a layer of sauce.
  1. Sprinkle over the grated cheese and a small dusting of freshly ground pepper. Bake in the centre of the oven for around 30 – 40 minutes until bubbling and golden brown on the top.
  1. Remove from the oven and leave to stand for 10 minutes before serving. Enjoy with a green salad.