# Mushroom Lasagne

Recipe by [Priya Raman](https://fridge.menu/en/u/priyaraman)

A rich mushroom lasagne with spinach, white wine and a mornay sauce, finished with a fresh herb salad.

Servings: 4 · Prep 20 min · Cook 25 min · Pasta

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Mushroom Lasagne](https://image.fridge.menu/adaptations/54b6avl4/344f325070ce32dff5b4cd0ac546fe6c021124c6c91adcbcf724fe6599b92a10.jpg)

## Ingredients

- 20 g [Dried porcini mushrooms](https://fridge.menu/en/i/porcini)
- 400 g [Mushrooms](https://fridge.menu/en/i/mushroom) — quartered
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 0.5 tsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)
- 300 g [Spinach](https://fridge.menu/en/i/spinach)
- 200 ml [White wine](https://fridge.menu/en/i/white-wine)
- 200 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest and a little juice
- 200 g [Lasagne sheets](https://fridge.menu/en/i/lasagna-sheets) — fresh
- 50 g [Panko breadcrumbs](https://fridge.menu/en/i/panko)
- 50 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 25 g [Butter](https://fridge.menu/en/i/butter) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### For the mornay sauce

- 25 g [Butter](https://fridge.menu/en/i/butter)
- 25 g [Plain flour](https://fridge.menu/en/i/flour)
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg) — grated
- 125 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh

### To serve

- 1 bunch [Thyme](https://fridge.menu/en/i/thyme) — a handful, fresh
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tbsp [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1 tsp [Honey](https://fridge.menu/en/i/honey)
- 1 tsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 125 g [Salad leaf mix](https://fridge.menu/en/i/greens)

## Steps

1. Soak the dried mushrooms as directed on the packet, then drain. (12 min)
2. Heat a frying pan with the oil, melt the butter in it and let it foam. Fry the mushrooms over high heat until nicely browned. Lower the heat and add the onion, garlic, rosemary, spinach and the drained soaked mushrooms.
3. Heat everything through well until the onion softens and the spinach wilts. Add the white wine and cream, bring briefly to the boil and season with the grated lemon zest, salt and freshly ground pepper. (2 min)
4. Mornay sauce: melt the butter in a saucepan, stir in the flour and cook, stirring, until it comes together into a smooth paste. Gradually whisk in the milk, a little at a time, until you have a smooth sauce. Add the cheese and stir until melted.
5. Season with grated nutmeg, salt and pepper.
6. Assemble the lasagne: spread a little of the mushroom sauce in a greased ovenproof dish. Lay lasagne sheets on top and add a little mornay sauce. Alternate layers of mushroom sauce and lasagne sheets, finishing with the mornay sauce.
7. Sprinkle with panko and freshly grated Parmesan and bake in a fan oven preheated to 200°C for about 15 minutes, until the lasagne sheets are soft. (15 min)
8. To serve: whisk a vinaigrette of olive oil, lemon juice, honey and mustard. Season with salt and pepper and toss with the salad leaves. Serve the mushroom lasagne with fresh thyme and the salad. (2 min)

Published 2026-10-08

https://fridge.menu/en/r/mushroom-lasagna-54b6avl4

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