This mushroom lasagne with mixed mushrooms is a super delicious vegetarian dish. Like all homemade lasagne, it requires a bit of preparation, as you have to make a mushroom sauce and a bechamel sauce from scratch. However, it takes no more than 45 minutes to prep, and 30 minutes to bake in the oven. This mushroom lasagne is made with a lot of different cultivated mushrooms including shimeje, enoki, pied bleu, shiitake, oyster mushrooms, king oyster mushrooms, etc. You can use any edible mushrooms – wild or cultivated.
The lasagne can be served with a fresh green salad.
Mushroom Lasagne
Ingredients
Mushroom sauce
- 2 tablespoons neutral oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 large carrot, halved and thinly sliced
- 700 grams (1.5 lb) mixed mushrooms, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can tomatoes, chopped
- Salt and freshly ground pepper
Bechamel sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 4.5 deciliters (2 cups) milk
- Salt
- Freshly ground pepper
- Nutmeg, grated
Lasagna
- Dry lasagne noodles
- Cheese, grated
Instructions
Mushroom sauce
- Heat the oil in a large saucepan or deep frying pan over medium-high heat.
- Sauté garlic, shallots, and carrots for about 5 minutes.
- Add the mushrooms and sauté for 5-7 minutes.
- Turn down the heat and add the chopped tomatoes and spices. Simmer for 5 minutes.
- Taste with salt and pepper.
Bechamel sauce
- Melt the butter in a saucepan and stir in the flour. Pour in the milk, and bring to a boil while stirring.
- Season to taste with salt, freshly ground pepper, and nutmeg.
To assemble the lasagne
- Grease an ovenproof dish.
- Build the lasagne in the following order: 1) mushroom sauce first 2) béchamel sauce 3) lasagne noodles
- Finish the lasagne with the mushroom sauce and the béchamel sauce and top with grated cheese.
- Bake the lasagna in the middle of the oven at 200 degrees for about 30 minutes.