Meat-Free Mondays: Goat Cheese And Roasted Mushroom Lasagne

November 5, 2012

This vegetarian lasagne is elevated from ordinary to extraordinary by slow roasting the mushrooms first to bring out their nutty, earthy flavour, and replacing bechamel with a divine ricotta and goat cheese sauce.


500g button mushrooms, cleaned and thickly sliced

3-4 tbsp olive oil

3 garlic cloves, crushed

Juice of 1/2 a lemon

Zest of 1 lemon

Salt and pepper to taste

4 fresh lasagne sheets

150g ricotta cheese

100g soft goat cheese

1/2 cup cream

1 large egg

1 large onion, diced

2 cloves garlic, crushed

2 tbsp butter


1. Preheat the oven to 160C. Toss the sliced mushrooms in olive oil, crushed garlic, lemon, salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30-40 minutes. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool. Turn the oven up to 175C

2. Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté until translucent and soft, 5 minutes. Once soft, mix together with the ricotta, goat cheese, cream and egg.

3. Line a non-stick loaf tin with the first lasagne sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the mushrooms. Repeat until you’ve used up all of the mushrooms and cheese, then bake in the oven for 30 minutes. Serve with a crisp garden salad.

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