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Mushroom Lasagna

Mushroom Lasagna is a tasty fall twist on classic lasagna, also perfect for dinners with vegetarian guests.
Recipe Mushroom Lasagna
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 30 minutes
  • Servings for 6 people

Mushroom Lasagna is a tasty fall twist on classic Lasagna, perfect for a dinner party with vegetarian guests. It lets you serve a traditional Italian dish reinvented in a truly flavorful way.

So how do you make this Vegetarian Lasagna? Simply with egg pasta, tomato sauce, mixed mushrooms and scamorza, a mild Italian stretched-curd cheese. Simple, but hearty and impressive.

Lasagna is always a safe bet, so you can also try it as Lasagna Toast or in a sweet version: Nutella Lasagna. And now, on to the Mushroom Lasagna recipe.

Ingredients for 6 people

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Method

  1. To make the Mushroom Lasagna, start by cleaning your mushrooms carefully, making sure to remove all the dirt. Rinse them thoroughly and repeatedly under running water and, once they are clean, cook them for about 15 minutes in a skillet with olive oil, 1 clove of garlic, salt and pepper.
  2. Next, blanch the lasagna sheets for a few moments in plenty of salted hot water, drain them while still al dente and let them dry on a clean kitchen towel. Now take a baking dish and cover the bottom with a thin layer of Tomato Sauce, spread a layer of pasta and then another layer of tomato sauce. Now add a layer of the cooked mushrooms, a layer of diced scamorza, a sprinkle of grated Grana Padano and finally another layer of pasta.
  3. Keep layering until you have used up all the mushrooms, making sure to finish your lasagna with a layer of mushrooms, scamorza and grated cheese, and a final layer of tomato sauce. Bake the Mushroom Lasagna at 180 °C (350 °F) for 25-30 minutes. Once baked, take the Mushroom Lasagna out of the oven and let it cool slightly before serving with a generous sprinkle of Grana Padano. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can replace the tomato sauce with béchamel enriched with Fontina or another mountain cheese. You’ll get a very tasty white lasagna with mushrooms and cheese.

Tips

For the best results, use fresh mushrooms, which you can easily find at any supermarket or, even better, at your trusted produce market.

Storage

Once baked, Mushroom Lasagna keeps in the refrigerator for 2-3 days. If you like, you can also freeze it before baking.

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