creamy cheesy mushroom pasta


  • 300g oyster mushrooms, sliced

  • 300g brown mushrooms, sliced

  • 300g button mushrooms, sliced

  • 6 tbsp olive oil

  • 4 shallots, sliced

  • 2 cloves garlic,chopped

  • 70 parmesan, grated

  • salt & pepper

  • 1 tbsp butter

  • 1 tbsp flour

  • 300ml milk

  • 300g blue cheese

  • lemon zest

  • 10-12 sheets of lasagne

  • 20g parmesan for sprinkling


  • 1.

    Preheat oven to 180C. Heat 4 tbsp of olive oin in pan, cook mushrooms, then

  • 2.

    Drain in a sieve. Heat 2 tbsp oil in the pan and cook shallots and garlic. Add to a

  • 3.

    Bowl with the mushrooms and parmesan and mix well, season to taste.

  • 4.

    Heat the butter in a pan, add the flour and cook for a few minutes, gradually

  • 5.

    Stir in the milk and bring to the boil. Simmer the sauce until smooth and creamy.

  • 6.

    Remove from the heat, stir in the blue cheese and lemon zest, season to taste.

  • 7.

    Butter a baking dish and fill with alternate layers of lasagne, mushroom mixture

  • 8.

    And cheese sauce finishing with a layer of sauce.

  • 9.

    Sprinkle with parmesan cheese and bake for about 30 minutes or until golden

  • 10.


Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2845kj
  • Fat Total 178g
  • Saturated Fat 102g
  • Protein 215g
  • Carbohydrate 95g
  • Sugar 18g
  • Sodium 7822mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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