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Mushroom ragu lasagne   recipe

Mushroom ragu lasagne recipe

1 rating

This vegetarian lasagne gets its depth of flavour from a red wine stock pot used to slow-cook mushrooms, onions, tomatoes and garlic in a tasty sauce. Everything is layered into a lasagne with a creamy white sauce and cheese then cooked until bubbling and golden. See method

  • Serves 6
  • 45 mins to prepare and 50 mins to cook
  • 649 calories / serving
  • Vegetarian


  • 3 tbsp olive oil​
  • 2 onions, diced​
  • 2 garlic cloves, crushed​
  • 485g pack chestnut mushrooms, chopped into 2cm pieces​
  • 625g closed-cup mushrooms, chopped into 2cm pieces​
  • 1 red wine stock pot
  • 2 x 400g tins chopped tomatoes​
  • 1 tbsp Tesco reduced-salt soy sauce​
  • 15g fresh thyme​
  • 340g lasagne sheets (18 sheets)​
  • 200g grated vegetarian hard cheese (use up what you have)​

For the white sauce

  • 50g flour
  • 50g butter​
  • 850ml milk​
  • ¼ tsp grated nutmeg (optional)​
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    15g 73%
  • Sugars

    18g 20%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 63.7g Protein 27.9g Fibre 5.8g


  1. Heat the olive oil in a saucepan large enough to hold the mushrooms. Fry the onions for 5 mins until softened. Stir in the garlic and cook for another 2 mins.​ 
  2. Add the mushrooms and cook over a high heat for 8-10 mins until they are soft and reduced in volume.  
  3. Add the stock pot along with 350ml boiling water, chopped tomatoes, soy sauce and thyme. ​ 
  4. Bring to a simmer, then cover and cook for 30 mins, leaving the lid slightly ajar so that the mixture can thicken.​
  5. For the white sauce: in a medium-sized saucepan, heat the flour and butter over a medium heat until sizzling. Whisk in the milk gradually and bring to a simmer, whisking to prevent lumps forming. Cook for 2 mins, then remove from the heat and stir in the nutmeg, if using, and season well.​ 
  6. Heat the oven to gas 4, 180˚C, fan 160˚C. Using a 30 x 20 x 7cm baking dish, spoon over a few tablespoons of the mushroom sauce to scarcely cover the base, and top with a layer of lasagne sheets, trying not to overlap. (We used 6 sheets per layer in this sized dish.)​ ​ 
  7. Spoon over half of the remaining mushroom sauce, topped with one-third of the white sauce. Repeat the layering with the remaining mushroom sauce, another third of the white sauce and cheese, then a layer of pasta. Top with the remaining white sauce and finish with the final third of cheese.​ 
  8. Place the lasagne in the oven to bake for 45-55 mins until bubbling and cooked through. Remove from the oven and allow to stand for 10 mins before serving.​

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