Vegetable and mushroom lasagna recipe

Vegetable and mushroom lasagna recipe

By 22/02/2016

My favourite ever lasagna recipe is with radicchio and speck (a smoked type of ham) which my mum makes every time radicchio is in season. It is so simple yet so much lighter than the traditional meat lasagna. I also love lasagna packed with lots of vegetables like the one I made for our Sunday meal.

You will love this one: fresh mushrooms, lots of colourful vegetables, parmesan cheese and bechamel sauce. This makes one of those classic "trattoria style" dishes, one of those hearty meals which will make you feel good, nourished and happy!

I have sneaked in some bits of prosciutto for a salty bite, but by all means, if you wish you can leave this out and make this a vegetarian meal. It will taste delicious anyway.

Homemade bechamel sauce is just divine especially if you use good quality butter. A guaranteed success if you have guests for dinner.

A smart tip is to always make dishes like these in advance and then freeze them so if you have friends around all you need to do is to defrost and pop it in the oven!

  • Prep Time : 40 minutes
  • Cook Time : 40 minutes



Recently, at the London Borough market in London I saw some chanterelle mushrooms and I could not resist to temptation. The display was fantastic and so was their beautiful fresh smell! I already pictured a mushroom lasagna in my mind.

Mushrooms are like sponges and if you immerse them in water they will just absorb it all making them more tricky to cook. Clean them carefully with a damp cloth instead.

If they really are dirty rinse them quickly under the tap then pat them dry with a clean towel.

fresh chanterelle mushrooms

Cook the mushrooms in a pan with a couple of tbsp of olive oil add salt and pepper and cook them until soft. When they are cooked, add the parsley and stir well.

Wash and finely slice the zucchini and the carrots. In a pan stir fry the onion for a couple of minutes with 2 tbsp of olive oil then add the vegetables and cook until soft. Season to taste.


Make the bechamel sauce: in a pan melt the butter then add the flour mixing well. Slowly add the milk stirring with a whisk. Add the nutmeg, salt and pepper. You need to stir at all times over a medium heat. Bring to the boil and cook until the sauce has thickened.

making bechamel sauce

making bechamel sauce

Now you can start assembling your lasagna. Grease a baking tray with a little butter and pour some sauce on the bottom. Put a layer of lasagna sheets, some vegetables and mushrooms and a few bits of ham (optional). Sprinkle with parmesan cheese.

assembling lasagna

Pour some bechamel sauce on it and continue until the end of your ingredients.

assembling lasagna

Finish off with a layer of bechamel and vegetables and a drizzle of olive oil or with a few flakes of butter.

Vegetable Lasagne Recipe

Cover with tinfoil and cook at 200C or 400 F for 30 minutes. Remove the foil after 20 minutes of cooking and continue cooking for the remaining 20 minutes.

Vegetable Lasagne Recipe

It smells like a trattoria! Nothing can be more comforting than a hot lasagna with a glass of red wine!

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15 Responses to Vegetable and mushroom lasagna recipe

  1. Angie@Angie's Recipes

    All those mushrooms and veggies…so fresh, delicious and GOOD for you too. This is a great lasagna recipe, Alida.

    • Alida

      Thanks very much Angie!

  2. Dannii @ Hungry Healthy Happy

    Meals like this just go to show that you really don’t need meat to have a delicious and filling dish. I love all the mushrooms in this!

    • Alida

      Chanterelle mushrooms have such a fab wild taste. Love them!

  3. Chiara

    un pasto completo in un solo piatto, delizioso !

  4. la cucina di Molly

    Mmmm…. buonissime le lasagne, un perfetto piatto della domenica! Ottima la tua versione con funghi, zucchine e carote, bravissima! Buona serata, ciao!

  5. elisabetta

    Only Italians can come up with a never ending choice of vegetarian dishes that are delicious and nourishing. Not o~ly that, most of them can be easily adapted for meat lovers and vice versa. Meal times sorted!

    • Alida

      Yes a very versatile cuisine isn’t?! 😉

  6. gloria

    I love mushrooms Alida! this lasagna look absolutely wonderful cara!!

    • Alida

      Grazie cara 😉

    • Alida

      Thanks Kate!

  7. Helen Bishop

    Hi Alida, I can’t believe I’ve only just found your blog! This looks amazing, I’m going to make it.
    Helen X

    • Alida

      Thanks Helen!

  8. speedy70

    Delle lasagne tanto gustose i e invitanti, bravissima Alida!!!!

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