Try this delicious mushroom twist on this classic dish. 


  • 30g dried porcini mushrooms

  • 600ml water

  • olive oil

  • 1 medium onion peeled and finely chopped

  • 200g fresh chestnut mushrooms finely sliced

  • 1 clove garlic

  • 4 tablespoons tomato puree

  • 1 vegetable stock cube or mushroom if available

  • 1 x 500g pack of dried lasagna sheets or fresh if using

  • 100g freshly grated parmesan cheese

  • 20g butter

  • 2 tablespoons double cream or creme fraiche (optional)

  • Basic White Sauce

  • 80g plain flour

  • 80g butter

  • 800ml milk

  • salt

  • freshly ground black pepper

  • nutmeg


  • 1.

    In a small bowl, soak the porcini in 600ml of boiling water for 10 mins. Drain the porcini, reserving the soaking liquid, and finely chop.

  • 2.

    Heat 2 tablespoons of olive oil in a heavy bottom pan over a medium heat and fry the diced onion and chestnut mushrooms until soft and translucent. Next to this add the chopped porcini and garlic and cook for a further minute.

  • 3.

    Lastly stir in the tomato puree, stock cube and reserved porcini water. Lower the heat and simmer gently for 20-30 minutes until the sauce has reduced slightly and thickened. Season to taste with salt & pepper and add the cream if using.

  • 4.

    Make the white sauce by melting the butter in a large non stick pan. Whisk in the flour to form a smooth paste. Remove the pan from the heat and slowly add the milk, continually whisking to avoid lumps. Return to the heat and whisk until it has thickened to a smooth consistency. Season with salt, pepper and a little grated nutmeg.

  • 5.

    Preheat the oven to 180*C and start to assemble the lasagne by covering the bottom of a large oven proof dish (approx 25cm x 30cm) with a thin layer of the white sauce.

  • 6.

    Next add a layer of the pasta, slightly overlapping and cutting to fit where necessary. Then spoon over a thin layer of the mushroom sugo. Lastly a coating of grated parmesan and then start again continuing until you have 3 or 4 of these layers finishing with the white sauce.

  • 7.

    Give a final sprinkle of parmesan and dot with the butter before placing in the oven for 30 to 40 mins till golden brown and bubbling. TIP Just before cooking pour a tablespoon of milk into each of the 4 corners of the dish to prevent it drying out.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 307kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 10g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 443mg

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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