How to make vegetarian mushroom lasagne

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles add fiber, while regular noodles are usually cheaper.

Chop the mushrooms into small pieces, but not too fine to retain some texture.

Heat 2 to 3 tablespoons of extra virgin olive oil in a pan.

Add whole garlic cloves to the pan to infuse the oil; do not peel them.

Remove the garlic after it has infused the oil and can be discarded or chopped if desired.

Add the chopped mushrooms to the pan and season with salt and pepper.

Chop fresh parsley and rosemary; add to the mushrooms while cooking.

Cook the mushrooms until they reduce in size and all the water has been absorbed.

Prepare a more liquid bechamel sauce than usual for this lasagna.

Start layering the lasagna by placing a layer of bechamel in the baking dish, followed by a layer of mushrooms and a sprinkle of parmesan cheese.

Continue layering until all ingredients are used, aiming for 4 to 5 layers of lasagna.

For the final layer, cover with bechamel and add the remaining mushrooms on top, finishing with a sprinkle of parmesan cheese.

Bake in the oven at 200°C (approximately 392°F) for 20-25 minutes.

Let the lasagna cool slightly before cutting and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens