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Mushroom Lasagne
A warming, comforting recipe, ideal for cosy autumn evenings. The dried porcini mushrooms and miso give it delicious depth, while the plant-based take on a cheese sauce makes it perfectly indulgent and creamy. Try mixing the fresh mushrooms up, using a mix of seasonal mushrooms whenever you can, it makes it even more delicious.
👥 6 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 1h 5m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●knife
- ●bowl
- ●pan
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 200°C / 180°C fan / 390°F.
2
Make the mushroom layer first. Place ¾ of the mixed mushrooms into a food processor and blend until they become really small, ensuring to stop before they make a paste. You may need to do this in batches. If you don’t have a blender, you can cut them into small pieces using a knife, it will just take a little longer. Slice the rest of the mushrooms into slightly larger pieces. Once you have your mushrooms, leave to one side until needed.
3
Place the dried porcini mushrooms in a small bowl and cover with the boiling water. Set aside for now and leave to soak while you cook the fresh mushrooms.
4
Place a large casserole pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt. Mix well and cook for ⏱️ 4-5 minutes, until soft.
5
Once soft add the fresh mushrooms (you might need to do this bit by bit). Mix well and cook for ⏱️ 18-20 minutes or until the mushrooms become soft and reduce in size. Take the soaked, dried mushrooms from their water, roughly chop and add to the pan along with the soaking liquid and miso. Stir well and cook for a further ⏱️ 3-4 minutes, just until the liquid evaporates.
6
To make the white sauce, place a medium saucepan over medium-high heat and add the olive oil and flour. Whisk to form a paste and then continue whisking over the heat for 2–⏱️ 3 minutes. Slowly stream in the milk, whisking constantly until you have a smooth, thickening sauce, this should take a further ⏱️ 3 minutes or so. At this point turn down the heat and add the nutritional yeast, mustard, salt and pepper.
nutritional yeast1 tablespoon
7
Once ready to assemble the lasagne; spoon one third of the mushroom mixture onto the bottom of a 26x18x6cm / 10x7x2" baking dish. Top with one quarter of the white sauce and cover with one layer of lasagne sheets. Repeat this process twice more, with mushroom mixture, white sauce, and lasagne sheets, until you have finished all of the mushroom mixture and you are left with lasagne sheets on top. Top with the last of the white sauce, drizzle with extra virgin olive oil, sprinkle with nutritional yeast, salt and pepper.
nutritional yeast1 tablespoon
8
Place in the oven to cook for ⏱️ 35-40 minutes until cooked through, golden on top and bubbling at the edges. Remove and allow to cool slightly before serving.
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