Mushroom Lasagne



1 large onion

1 carrot

1 leek

1 celery

2 bay leaves

5 garlic cloves

1 Tbsp thyme

1 tbsp of tomato puree

3-400g of mushrooms

Soy sauce

1 glass of red wine

1 tin of tomatoes

15g pre-soaked porcine

200ml water

1 tsp marmite

1 tsp balsamic vinegar

2 tbsp butter and flour


150g cheddar cheese

Cream cheese


1 ball of mozzarella


  • 1

    On a low heat, sauté 1 large onion, 1 carrot, 1 leek, 1 celery stick, 2 bay leaves and 5 garlic cloves.

  • 2

    After about 15 mins, add a tbsp of thyme or mixed herbs and a tbsp of tomato purée and keep cooking until it starts to caramelise

  • 3

    Meanwhile, blitz 3-400g of mushrooms until they are finely chopped like mince. Fry off in batches with a few drops of soy sauce until they start to blacken.

  • 4

    Add a glass of red wine, 1 tin tomatoes 15g pre-soaked porcine and 200ml of the soaking water, the fried mushroom mince, 1 tsp marmite, 1 tsp soy sauce, 1 tsp of balsamic vinegar and let it bubble away until thick, before seasoning.

  • 5

    Whilst the ragu cooks, make your béchamel. Add 2 tbsp each of butter and flour to a pan on a medium heat. Once combined slowly add milk until you have a nice creamy sauce. Add 150g cheese (cheddar or Parmesan work well) a nice dollop of cream cheese and a pinch of nutmeg, then season.

  • 6

    Assemble your lasagna, finishing with béchamel and a ball of mozzarella torn and scattered across the top and a final grating of cheese, because why not? Bake for 40 mins, uncovering for the final 10. Rest the lasagna for 15 mins before serving.

Back to recipes