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.

A rectangular white baking dish holds a cooked lasagna with a golden brown top layer that is bubbly and slightly crispy, showing uneven patches of browned cheese. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The lasagna has multiple visible layers under the browned cheese, with hints of creamy white and sauce peeking through near the edges. The dish sits on a soft gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium brown onion with a papery skin, a large peeled bright orange carrot, two fresh green celery stalks, three cloves of garlic with white skins, a small white ceramic bowl of light brown fennel seeds, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of dried parsley flakes, a small pat of pale yellow butter, a cluster of fresh chestnut brown mushrooms with caps and stems, two small white ceramic bowls filled with bright red chopped tomatoes, a small white ceramic bowl of deep red tomato puree, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden vegetable stock, a small white ceramic bowl of dark soy sauce, two dried bay leaves, a small white ceramic bowl of green cooked puy lentils, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small pat of pale yellow butter for the bechamel, a small white ceramic bowl of fine plain flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl of freshly grated nutmeg, six fresh egg lasagne sheets with smooth pale yellow surfaces, a small pile of grated white mozzarella cheese, a small pile of grated sharp orange cheddar cheese, and a small pile of finely grated pale yellow pecorino cheese all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up of a thick slice of lasagna being lifted from a white baking dish with a fork, showing five layers of wide, flat pasta sheets alternated with rich layers of chunky, dark brown lentil and tomato sauce mixed with herbs, and creamy, melted cheese on top that is golden brown and slightly bubbly. The background is a white marbled texture with a blurred green plant. Photo taken with an iphone --ar 2:3 --v 7

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

Mushroom Lentil Lasagne - Serving Suggestion

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:

Can I use dried lentils instead of cooked?

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.

Can I make this lasagne vegan?

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!

Do I need to precook fresh lasagne sheets?

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.

Can I prepare the lasagne in advance?

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!