There’s something incredibly cozy about a layered, cheesy bake that fills the kitchen with rich aromas—and this Mushroom Lentil Lasagne Recipe does just that. It’s hearty, packed with earthy mushrooms and protein-rich lentils, making it a satisfying dinner that feels special yet totally doable any night of the week.
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Why You'll Love This Recipe
I’m genuinely excited to share this Mushroom Lentil Lasagne Recipe because it’s one of those dishes that’s comforting without being heavy, vegetarian but packed with umami, and endlessly adaptable. It quickly became a go-to in my kitchen, especially when I want something cozy but nutritious.
- Rich, Deep Flavors: The mushroom and lentil ragu simmers gently to develop a savory, meaty taste that keeps you coming back for more.
- Layered Comfort: Creamy béchamel and three cheeses balance the texture and add indulgence without overpowering the natural earthiness.
- Vegetarian Protein Power: Lentils add a satisfying bite and nutrition, making this dish a hearty complete meal.
- Make-Ahead Friendly: This lasagne holds up well when stored or frozen, perfect for batch cooking or busy weeknights.
Ingredients & Why They Work
Each ingredient in this Mushroom Lentil Lasagne Recipe plays its part to create a dish that’s both balanced and full of flavor. From the humble onion and carrot forming the base, to the carefully chosen herbs and Worcestershire alternatives enhancing depth, knowing why each is included helps you tweak and perfect it.
- Brown onion: Adds sweetness and foundation flavor, essential for a mellow base.
- Carrot: Its natural sweetness complements the savory mushrooms beautifully.
- Celery: Offers an aromatic lift and subtle crunch, rounding out the ragu base.
- Garlic: A must for that classic Italian depth — freshly pressed is best.
- Fennel seeds (optional): Adds a subtle anise hint if you want to enhance the herbaceous profile.
- Dried oregano and parsley: These dried herbs layer in those familiar Mediterranean scents and flavors.
- Chestnut mushrooms: Their meaty texture and earthy flavor make the ragu rich and hearty.
- Chopped tomatoes: The perfect acid base to brighten and marry the flavors.
- Tomato puree: Concentrates that tomato punch, essential for thickening the ragu.
- Balsamic vinegar: Balances the tomatoes with a hint of sweet tang.
- Vegetable stock: Adds body and umami; homemade or good-quality cubes work well.
- Light soy sauce & Henderson’s Relish (or vegetarian Worcestershire): These boosts deepen the savory notes beautifully.
- Bay leaves: Slow simmering with bay leaves infuses subtle complexity.
- Puy lentils (cooked): Nutty flavor and bite, plus excellent vegetarian protein.
- Sea salt & freshly ground pepper: Key to seasoning layers without overwhelming.
- Butter and plain flour (for béchamel): Creates that silky, creamy sauce that brings the whole dish together.
- Milk (semi-skimmed recommended): Keeps the béchamel smooth but not too heavy.
- Nutmeg: A pinch of this in the béchamel adds warmth and subtle magic.
- Fresh egg lasagne sheets: Fresh pasta cooks up with the perfect tender bite and layers beautifully.
- Mozzarella, mature cheddar, Pecorino cheeses: This trio melts and gratinates creating a golden, luscious top.
Make It Your Way
One of the joys of this Mushroom Lentil Lasagne Recipe is how easy it is to tailor it to your preferences or what’s in your fridge. I often switch up the mushrooms depending on season or what I find at the market, and sometimes add extras to the ragu to keep things interesting.
- Variation: I love adding chopped spinach or kale near the end of cooking the ragu for extra green goodness and color—it’s a subtly different taste that doesn’t overpower.
- Dietary modifications: For dairy-free, swap the butter for vegan margarine and use plant-based milk and cheeses—I've had great results that way.
- Seasonal tweaks: In winter, a pinch of smoked paprika or a splash of red wine in the ragu adds a warming touch I adore.
- Difficulty level: If you’re short on time, use no-boil dried pasta, but pre-soaked briefly to avoid dryness—I find it saves about 15 minutes.
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Step 1: Build Your Flavor Base
I start by gently sweating the chopped onion, carrot, and celery in olive oil with a pinch of salt. The slow cook (about 20 minutes) softens these veggies into a sweet, tender base. This step is key—you don't want to rush it because those flavors form the backbone of the ragu. Stir occasionally and keep the heat moderate to avoid browning or sticking.
Step 2: Add Mushrooms, Garlic & Herbs
Next, I toss in the garlic, fennel seeds if using, oregano, and parsley—I let those aromas bloom for a minute before adding the mushrooms and butter. The mushrooms release a lot of liquid, so cook them until that moisture evaporates and they become soft but not mushy. Keep stirring to cook evenly and dig into those beautiful umami layers.
Step 3: Simmer the Ragu
Now, in go the chopped tomatoes, tomato puree, balsamic vinegar, vegetable stock, and seasonings including soy sauce and Henderson’s Relish. Add the lentils and bay leaves, then reduce to a gentle simmer. This simmers for nearly an hour, stirring regularly to prevent sticking. The long, slow cook is what makes this ragu so rich and cohesive—don’t rush it!
Step 4: Make the Béchamel Sauce
While the ragu simmers, the béchamel gets ready. Melt the butter, whisk in flour to a smooth paste, then slowly add milk stirring constantly until it thickens. Season with salt, pepper, and a pinch of nutmeg. Set aside until layering—it should be thick enough to coat the back of a spoon but still pourable.
Step 5: Layer and Bake
Start by spreading a thin layer of ragu at the bottom of your dish to prevent sticking. Then build layers: pasta sheets, half the ragu, grated cheeses, béchamel, repeat, finishing with pasta and the remaining béchamel and cheeses on top. Bake uncovered at 170°C fan or 190°C conventional oven for about 25–30 minutes until golden and bubbly. I turn my dish halfway for even cooking.
Top Tip
From my experience making this Mushroom Lentil Lasagne Recipe, a few small tweaks make a big difference to your final dish.
- Low and Slow for the Ragu: Don’t be tempted to crank the heat—the flavors deepen best with a gentle, long simmer.
- Even Mushroom Cooking: Stir frequently when cooking mushrooms to prevent sogginess and ensure they brown evenly.
- Béchamel Consistency: Gradually add milk while whisking to avoid lumps and keep the sauce silky.
- Cheese Layering: Sprinkle cheese between layers for gooey pockets, and don’t be shy with the Pecorino on top—it crisps wonderfully.
How to Serve Mushroom Lentil Lasagne Recipe
Garnishes
For garnishes, I keep it simple—I love sprinkling fresh chopped parsley or basil on top right out of the oven to add a fresh green burst that brightens the rich dish. Sometimes a drizzle of good-quality extra virgin olive oil brings back loads of flavor and shine.
Side Dishes
A crisp, simple green salad with a tangy vinaigrette is my go-to pairing—something to cut through the richness. Crusty garlic bread or a warm loaf also fits right in if you’re feeding a crowd or want to soak up every last bit of sauce.
Creative Ways to Present
I’ve served this lasagne in individual ramekins for special occasions, which makes for a charming presentation and perfect portions. Adding a small dollop of mascarpone on top or a sprinkle of chili flakes also changes things up and looks beautiful.
Make Ahead and Storage
Storing Leftovers
Once the lasagne cools, I cover it tightly with foil or plastic wrap and store it in the fridge. It keeps beautifully for up to three days. I find the flavors deepen even more overnight, so leftovers are a treat the next day!
Freezing
I often freeze individual portions in freezer-safe bags, flattening them to save space. Just defrost overnight in the fridge and reheat until piping hot. This Mushroom Lentil Lasagne Recipe freezes incredibly well without losing its texture or flavor.
Reheating
To reheat, I pop portions in the oven at 180°C (350°F) for 15–20 minutes covered with foil to avoid drying out, then uncover the last 5 minutes to refresh that golden cheese topping. Microwave works in a pinch but the oven preserves texture best.
Frequently Asked Questions:
Absolutely! If you’re using dried lentils, you’ll need to cook them first until tender before adding to the ragu. Puy or green lentils work best as they hold their shape. Canned lentils are a convenient shortcut that works just fine too.
Yes, with a few swaps! Use plant-based butter and milk substitutes for the béchamel, skip the cheeses or use vegan cheeses, and check your Worcestershire sauce or replace with soy sauce to keep it vegan friendly. It still tastes delicious!
Fresh egg lasagne sheets usually cook fully in the oven during baking, so you don’t need to precook them. Just be sure to spread enough sauce so they don’t dry out. For dried pasta sheets, I recommend boiling them first for better texture.
Definitely! You can assemble the entire lasagne a day ahead, keep it covered in the fridge, and bake it when you’re ready. Just add a few extra minutes to the cooking time if baking straight from the fridge. It’s a great way to save time on busy days.
Final Thoughts
This Mushroom Lentil Lasagne Recipe is honestly one of my favorite ways to enjoy lasagne that's satisfying but doesn’t weigh you down. Coming home to that bubbling, golden-topped dish is pure comfort, and sharing it with family or friends feels special every time. I hope you love making it as much as I do—once you try it, you might find it sneaking onto your regular dinner rotation too!
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Mushroom Lentil Lasagne Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom Lasagne with Lentils is a hearty and flavorful vegetarian dish, combining a rich mushroom and lentil ragu with creamy bechamel sauce layered between fresh egg lasagne sheets. Perfect as a comforting main course, it is baked to perfection for a golden and bubbling finish.
Ingredients
For The Ragu
- 1 tablespoon olive oil
- 1 medium brown onion finely chopped
- 1 large carrot peeled then finely chopped
- 2 stalks of celery finely chopped
- 3 cloves of garlic put through a garlic press or finely minced
- ¼ teaspoon fennel seeds (optional)
- 2 heaped teaspoon dried oregano
- 1 level teaspoon dried parsley
- 1 tablespoon butter
- 350 g (4 ¾ cups) of chestnut (brown) mushrooms sliced
- 2 x 400 g (2 x 14.5 oz) cans of chopped (diced) tomatoes
- 2 tablespoon tomato puree (paste)
- ½ tablespoon balsamic vinegar
- 500 ml (2 ¼ cups) vegetable stock made with hot water and 1 vegetable stock cube
- 1 teaspoon light soy sauce
- ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce
- 2 dried bay leaves
- 250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For The Bechamel Sauce
- 60 g (½ a stick + 1 tsp) of butter
- 60 g (just under ½ a cup) plain flour (all-purpose flour)
- 450 ml (2 cups) milk (semi-skimmed)
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
For The Lasagne
- 250 g fresh egg lasagne sheets (about 6 large sheets)
- 150 g (1 x 5 oz) ball of fresh mozzarella, grated
- 90 g (¾ cup) mature (sharp) cheddar cheese, grated
- 25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese), finely grated
Instructions
- Make The Ragu: Heat 1 tablespoon of olive oil in a large sauté pan. Add the onion, carrot, and celery along with a pinch of salt. Cook over medium to low heat for 20 minutes, stirring occasionally to prevent burning. Add the garlic, optional fennel seeds, dried oregano, and dried parsley; stir and cook for 1 minute. Add the mushrooms and 1 tablespoon butter, season with salt and pepper, and cook until softened and juices are released, stirring often. Pour in the chopped tomatoes, tomato puree, and balsamic vinegar; stir well. Add vegetable stock, lentils, Henderson's Relish, and soy sauce. Season with salt and pepper, drop in bay leaves. Reduce heat and simmer for 60 minutes, stirring regularly to avoid sticking.
- Make The Bechamel Sauce: Melt the butter in a saucepan, then add the flour and stir to form a smooth paste. Gradually pour in the milk, stirring constantly to avoid lumps, until a thick and smooth sauce forms. Season with sea salt, black pepper, and grated nutmeg. Set aside.
- Assemble The Lasagne: Spread a small amount of ragu on the base of a casserole dish. Place lasagne sheets over the ragu without heavy overlapping. Spread half the remaining ragu over the sheets, then sprinkle some grated cheese over it. Pour some bechamel sauce on top, then cover with another layer of lasagne sheets. Repeat layering with remaining ragu, cheese, and bechamel. Finish with a final layer of lasagne sheets, pour over remaining bechamel sauce, and grate mozzarella, Pecorino, and cheddar over the top.
- Bake The Lasagne: Preheat oven to 170°C (335°F) Fan or 190°C (375°F) conventional. Bake the lasagne uncovered for 30 minutes, turning the dish halfway through baking for even cooking. When the top is golden and bubbling, remove from the oven and let cool slightly before serving.
Notes
- Nutritional information is approximate and based on 1 of 6 servings.
- Use a casserole dish approximately 18 x 27 cm and 6 cm deep for best results.
- Leftovers can be refrigerated and reheated until piping hot within 3 days or frozen in portions for up to 3 months.
- Henderson's Relish can be swapped with vegetarian Worcestershire sauce if unavailable.
- Fresh egg lasagne sheets are recommended; if using dried, precook according to package instructions.
- Pre-cooked puy lentils or canned lentils may be used for convenience.
- Dairy used is full-fat except for semi-skimmed milk in the bechamel sauce.
- For accuracy, weigh ingredients when possible due to volume variations.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 35 mg
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