Skip to content
Creamy sprout and mushroom lasagne recipe

Creamy sprout and mushroom lasagne recipe

1 rating

Created by The Tesco Real Food team

Entertaining this festive season? This vegetarian lasagne, layered with mushrooms and crunchy sprouts, is the ultimate make-ahead traybake — creamy, comforting, and perfect for sharing with family and friends. See method

  • Serves 4
  • Takes 50 mins
  • 482 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 tbsp olive oil
  • 4 echalion shallots, thinly sliced
  • 6 sprigs thyme, leaves picked
  • ½ tsp ground nutmeg
  • 2 x 250g packs chestnut mushrooms, wiped clean and thinly sliced
  • 2 x 300g packs Brussels sprouts, finely shredded
  • 100ml dry white wine
  • 2 tbsp plain flour 
  • 1 vegetable stock cube, dissolved in 450ml boiling water
  • 100g crème fraîche
  • 120g (roughly 8 sheets) lasagne sheets
  • 200g mozzarella, drained and torn into chunks

Each serving contains

  • Energy

    2015kj
    482kcal     24%

  • Fat

    23g 33%

  • Saturates

    12g 62%

  • Sugars

    10g 11%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 39.1g Protein 20.6g Fibre 10.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat the oil in a large frying pan over a medium heat. Add the shallots, cover and cook for 8-10 mins, stirring occasionally, until softened and lightly caramelised.
  3. Add the mushrooms to the pan and cook for 5 mins until golden and lightly caramelised, then add the Brussels sprouts and wine and cook for 4-5 mins until vibrant and green. Stir in the flour, then gradually add the stock, stirring to create a smooth sauce. Remove from the heat and stir through the crème fraîche until evenly combined.
  4. Bring a large pan of water to the boil. Add the lasagne sheets and cook for 8-9 mins until al dente. Drain and separate the sheets of pasta to prevent them from sticking together.
  5. Spoon a third of the mushroom and sprout mixture onto the base of a medium ovenproof dish (roughly 30cm x 18cm x 8cm) and top with sheets of lasagne so it is fully covered. Repeat with another layer of mushrooms and sprouts and pasta, followed by a final layer of mushrooms and sprouts. Sprinkle over the mozzarella and bake for 20-25 mins until golden and bubbling.

Tip: Fully cool the lasagne, cover and freeze for up to 3 months. It can also be frozen in portions.

Freezing and defrosting guidelines

Fully cool the lasagne before freezing whole. You can also freeze this recipe in portions. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dinner ideas

You may also like

Be the first to comment

Before you comment please read our community guidelines.