Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
There’s something incredibly comforting about the rich layers of a great lasagne, and this Mushroom Lentil Lasagne Recipe truly brings that cozy feeling to the table. Combining earthy mushrooms and hearty lentils, it’s a satisfying twist that’s as wholesome as it is flavorful.
Why You'll Love This Recipe
I can’t tell you how many times I’ve chosen this Mushroom Lentil Lasagne Recipe when I wanted something both comforting and impressive to serve. It’s a bit of a showstopper but surprisingly easy once you get going, and the flavors just build beautifully as it bakes.
- Hearty and Healthy: Lentils add protein and fiber, making it filling without feeling heavy.
- Deeply Flavorful: Slow-simmered mushrooms and spices give it umami-rich complexity you’ll love.
- Versatile for Everyone: It easily adapts to vegetarian or even vegan versions with simple swaps.
- Make-Ahead Friendly: Prepping it ahead means last-minute convenience without compromising taste.
Ingredients & Why They Work
This Mushroom Lentil Lasagne Recipe shines because each ingredient pulls its weight, coming together for a perfect balance of texture and flavor. The mushrooms provide that juicy earthiness, while the lentils give the dish a meaty richness without any animal protein. Plus, the béchamel adds silkiness that ties it all together.
- Brown Onion: Builds the base flavor with natural sweetness after slow cooking.
- Carrot and Celery: Classic soffritto companions that deepen the savory notes.
- Garlic: Adds a punch of aromatic warmth; fresh pressed garlic works best.
- Chestnut Mushrooms: Their dense texture and subtle nuttiness are perfect here.
- Chopped Tomatoes: Give the ragu that tangy, rich base essential for lasagne.
- Tomato Puree: Concentrates the tomato flavor for a robust, layered sauce.
- Balsamic Vinegar: Adds subtle sweetness and depth that brighten the sauce.
- Vegetable Stock: Enhances all the flavors and keeps the ragu moist as it simmers.
- Puy Lentils: Firm lentils hold their shape beautifully and add earthiness.
- Herbs & Spices: Dried oregano, parsley, bay leaves, fennel seeds, salt and pepper all build that classic Italian flavor profile.
- Butter and Flour: The base for your creamy béchamel sauce which balances the tomato ragu.
- Milk: Smooths out the béchamel—semi-skimmed works well to keep it light but creamy.
- Nutmeg: A delicate warming spice in the béchamel that elevates the flavor.
- Fresh Egg Lasagne Sheets: Fresh pasta cooks quickly and has a lovely tender bite.
- Cheeses: Mozzarella for meltiness, mature cheddar for sharpness, and Pecorino for a salty, tangy finish.
Make It Your Way
I love tweaking this Mushroom Lentil Lasagne Recipe depending on the season or what I have on hand, which is why I think it’s so friendly for home cooks. Don’t be afraid to make it your own!
- Variation: Sometimes I swap out the chestnut mushrooms for a mix of wild mushrooms to add earthier notes—it’s beautiful and takes it up a notch.
- Vegan Version: Use plant-based butter and milk alternatives, and swap the cheeses for vegan varieties. It still comes out creamy and rich.
- Gluten-Free: Try gluten-free lasagne sheets and use gluten-free flour for the béchamel to adapt for special diets.
- Spice it Up: Add a pinch of chili flakes to the ragu if you want a subtle heat—it’s surprisingly delicious!
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build a Flavorful Ragu
Start by gently cooking the chopped onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This can take about 20 minutes—stir now and then and be patient because the slow softening is what builds your flavor base. Once these veggies are soft and sweet, stir in garlic, fennel seeds if you like, oregano, and parsley, cooking for about a minute until fragrant.
Next, toss in the sliced mushrooms with butter, salt, and pepper. Cook until they release their juices and soften, stirring frequently so they brown evenly and don’t stick. Pour in your chopped tomatoes (don’t forget to swirl the cans with a bit of water to catch every last bit!), tomato puree, and balsamic vinegar. Follow up with the vegetable stock, lentils, soy sauce, Henderson’s Relish or vegetarian Worcestershire sauce, and bay leaves. Let it simmer gently for 50-60 minutes, stirring regularly, so the sauce thickens and flavors meld beautifully.
Step 2: Whip Up the Creamy Béchamel
While the ragu simmers, melt butter in a saucepan over medium heat, then stir in the flour to create a smooth paste (this is your roux). Slowly add the milk in small pours, stirring constantly, so you avoid lumps. Keep stirring until the sauce is silky and thick. Season with salt, pepper, and fresh nutmeg, then set aside.
Step 3: Assemble the Layers
Lightly spread some ragu on the bottom of your casserole dish to stop the pasta sticking. Lay lasagne sheets on top so they cover the base without overlapping too much. Spread half the ragu over the pasta, sprinkle with a mix of grated mozzarella, cheddar, and pecorino, then drizzle some béchamel over the cheese. Add another layer of pasta sheets and repeat the process.
Finish with a final layer of pasta, pour over the rest of the béchamel, and shower the top with remaining cheese for that golden crust.
Step 4: Bake to Perfection
Bake uncovered at 170°C (335°F) fan-forced or 190°C (375°F) conventional oven for 25 to 30 minutes, turning the dish halfway through for even cooking. You’ll know it’s ready when the top is bubbly and golden. Let it rest for a few minutes before slicing—this helps the layers settle, so they cut beautifully.
Top Tip
From many attempts, I can tell you the key to this Mushroom Lentil Lasagne Recipe is patience with the ragu. Letting it simmer slowly really develops the flavors and makes the texture just right—it’s worth the wait!
- Sauté Low and Slow: Cooking your onion, carrot, and celery slowly ensures sweetness and depth without burning.
- Don’t Rush Mushrooms: Stir often and let them cook down fully for maximum flavor release.
- Layer Evenly: Avoid overlapping pasta sheets too much to ensure even cooking and texture.
- Rest Before Serving: Let the lasagne cool slightly so the slices hold together and the flavors settle.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
I usually finish mine with a sprinkle of fresh basil or oregano leaves, maybe a little cracked black pepper and a drizzle of good olive oil. Adding fresh herbs brings life and brightness to each bite, balancing out the richness.
Side Dishes
A simple green salad dressed with lemon vinaigrette makes a refreshing contrast, and crusty garlic bread is always a winner alongside this mushroom lentil lasagne.
Creative Ways to Present
For a special occasion, I’ve layered individual portions in ramekins and baked them as personal servings. It’s a fun way to wow guests—and everyone gets their perfect portion!
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the lasagne tightly with foil or cling film and keep it in the fridge. It lasts up to 3 days, and reheats wonderfully—just make sure it’s piping hot all the way through.
Freezing
I like to freeze individual portions in freezer bags. Defrost overnight in the fridge and reheat in the oven or microwave until hot. It keeps well for up to 3 months without losing flavor or texture.
Reheating
To reheat, I cover leftovers with foil in the oven at 180°C (350°F) until warmed through—this keeps the top from drying out. Stirring the béchamel back in when microwaving helps bring creaminess back if it looks a little separated.
Frequently Asked Questions:
Yes! Use gluten-free lasagne sheets and substitute the plain flour in the béchamel with a gluten-free alternative like rice or chickpea flour. Make sure your vegetable stock and other sauces are gluten-free as well.
No worries! Vegetarian Worcestershire sauce works perfectly as a substitute and has a similar tangy depth that complements the ragu beautifully.
Absolutely. You can make the ragu and béchamel the day before, then assemble the lasagne right before baking. Or assemble ahead and refrigerate overnight, then bake when ready for dinner.
Swap the butter and milk in the béchamel for plant-based alternatives, and use dairy-free cheeses or omit them altogether. The lentils and mushrooms add plenty of flavor and texture to keep it delicious.
Final Thoughts
This Mushroom Lentil Lasagne Recipe has become a go-to for me when I want a comforting, crowd-pleasing meal that’s actually good for you. It’s the kind of dish you can share with friends or family and feel proud to serve. Trust me, once you’ve made it a couple of times, you’ll find yourself reaching for it whenever you want a little kitchen magic and homemade warmth.
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