Mushroom Lasagne

July 23, 2012

This luscious mushroom lasagne isn’t as heavy as the usual meat-based lasagnes – instead of a time-intensive bechamel we make a light cheese and herb mixture which is even tastier!


2 cups ricotta cheese

½ cup chopped fresh basil

2 tablespoons flat-leaf parsley, chopped

4 sprigs thyme leaves

1 cup grated Parmigiano-Reggiano

8 sheets lasagne

450g mushrooms, preferably a mix of brown, shitake and portobello

½ cup mozzarella cheese


Preheat the oven to 175°C. Coat the inside of rectangular baking dish with a little olive oil or olive oil spray and set aside.

2. In a medium bowl, add the ricotta, basil, parsley, thyme and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

3. Line the bottom of the prepared baking pan with two lasagne sheets. Top with ½ cup of the cheese mixture, spreading evenly and covering the corners. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagne sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.
Cover tightly with foil and bake in the oven for 30 minutes.

4. Raise the temperature of the oven to 220°C, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

What’s your favourite mushroom recipe?

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