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Mushroom bianco lasagne

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  • High in protein
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Entertaining is made easy with this vegetarian lasagne. With three types of cheese and a healthy dose of mushrooms, no one will miss the meat.

  • Serves8
  • Cook time55 minutes
  • Prep time15 minutes, + 5 mins cooling time
Mushroom bianco lasagne

Ingredients

  • 1kg white cup mushrooms
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 cup (250ml) vegetable stock
  • 500g mascarpone
  • 2 tbs finely chopped rosemary
  • 6 fresh lasagne sheets
  • 1 1/2 cups (360g) ricotta
  • 200g smoked cheddar, coarsely grated

Nutritional information

Per Serve: Energy: 2337kJ/559 Cals (27%), Protein: 21g (42%), Fat: 41g (59%), Sat fat: 23g (96%), Carb: 22g (7%), Sugar: 4g (4%), Fibre: 4g (13%), Sodium: 472mg (24%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 mins or until onion softens. Add mushroom mince and cook, stirring, for 6 mins or until any excess liquid evaporates. Stir in the stock and mascarpone. Bring to a simmer and cook for 2 mins or until the sauce thickens slightly. Add rosemary. Season. Transfer to a heatproof bowl.

  2. Step 2

    Heat the remaining oil in the pan over medium-high heat. Add the sliced mushroom and cook, stirring occasionally, for 6 mins or until golden. Season.

  3. Step 3

    Place 2 lasagne sheets in the base of a lightly greased 10-cup (2.5L) roasting pan, trimming to fit. Spread one-third of the mushroom mince mixture over the lasagne sheets. Sprinkle with one-third of the ricotta, one-third of the cheddar and one-third of the sliced mushroom. Continue layering with the remaining lasagne sheets, mushroom mince mixture, ricotta, cheddar and sliced mushroom, finishing with the sliced mushroom.

  4. Step 4

    Place the lasagne on a large baking tray. Bake for 35 mins or until golden brown and cooked through. Set aside for 5 mins to cool slightly before serving.

Recipe tip

COOK. STORE. SAVE.
Use it up: You may have fresh lasagne sheets left over from this recipe. Store them, covered, in the fridge for 2-3 days. To use them up, cut them into thin ribbons, like fettuccine, and add to your favourite pasta sauce. Alternatively, chop and add to soups or cut into small pieces and mix through a savoury mince.  

Your new favourite lasagne: bianco lasagne

A traditional lasagne has to be one of the most satisfying dinner options on offer – rich and hearty, it’s a sure-fire dinner winner. It’s hard to believe then, that this mushroom lasagne, loaded with three types of cheese, is a step up on the classic: it’s decadent, creamy and perfect for vegetarians (although you don’t have to be a vegetarian to love it). The difference with this mushroom lasagne recipe is it’s a bianco lasagne – or white lasagne. That means the traditional tomato sauce has been swapped out for a white sauce made from mushroom and mascarpone. We’ve also layered in ricotta and smoked cheddar to make this vegetarian lasagne recipe as good for weeknights as it is for easy entertaining.   

Pasta is the ultimate crowd-pleaser and our favourite quick and easy pasta recipes fit the bill. Choose from creamy pasta recipes, pasta salads, pasta bakes and our tempting pasta sauce recipes for meals your lot will love.

The perfect vegetarian lasagne: mushrooms, mushrooms and more mushrooms

In this recipe, mushrooms are used in the bianco sauce as well as layered into the filling. We’ve used white cup mushrooms because they have a mild, earthy flavour and make a great textural replacement for meat. You can buy them pre-sliced or whole, too, so they’re super convenient. If you want to add a more intense mushroom flavour, substitute some of the cap mushrooms in the filling for portobello or shiitake. For even more mushroom flavour, replace half of the stock in the sauce with dried porcini mushrooms rehydrated with half a cup of water.

Silky, satisfying and flavourful, mushrooms turn any meal into a marvel. Our collection of easy mushroom recipes uses your fave varieties – shiitake mushrooms, portobello mushrooms, porcini, button and enoki – to create top-class dishes.

Tips for how to assemble the lasagne

This veggie lasagne is a little less labour-intensive than a meat lasagne because you only need to make the bianco sauce and cook the remaining mushrooms for the filling before you get layering. We’ve used fresh pasta sheets in this recipe because they cook faster. If you have dried pasta sheets in the pantry, cook the lasagne for a little longer in the oven – if it starts to get too brown on top, cover it with foil. To test if it’s ready, insert a sharp knife through the lasagne – it should be soft all the way through.

What to serve with creamy mushroom and ricotta lasagne

If you’re plating this up for a meat-free Monday or a simple weeknight dinner, an easy green salad will add the perfect fresh notes to this meal. If you’re entertaining friends, present this creamy mushroom lasagne with sides that are a little more special, like an apple and fennel salad or lemon and garlic green beans. 

Lasagne recipes with mushrooms are delicious and a great one to master before moving on to other vegetarian lasagne recipes. An eggplant and caramelised onion lasagne is a tasty version to try next. 

FAQs

Mushroom bianco lasagne

Mushroom bianco lasagne
  • Serves8
  • Cook time55 minutes
  • Prep time15 minutes, + 5 mins cooling time
Ingredients
  • 1kg white cup mushrooms
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 cup (250ml) vegetable stock
  • 500g mascarpone
  • 2 tbs finely chopped rosemary
  • 6 fresh lasagne sheets
  • 1 1/2 cups (360g) ricotta
  • 200g smoked cheddar, coarsely grated
    Description

    Entertaining is made easy with this vegetarian lasagne. With three types of cheese and a healthy dose of mushrooms, no one will miss the meat.

    Method

    1. Step 1

      Preheat oven to 200°C. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 mins or until onion softens. Add mushroom mince and cook, stirring, for 6 mins or until any excess liquid evaporates. Stir in the stock and mascarpone. Bring to a simmer and cook for 2 mins or until the sauce thickens slightly. Add rosemary. Season. Transfer to a heatproof bowl.

    2. Step 2

      Heat the remaining oil in the pan over medium-high heat. Add the sliced mushroom and cook, stirring occasionally, for 6 mins or until golden. Season.

    3. Step 3

      Place 2 lasagne sheets in the base of a lightly greased 10-cup (2.5L) roasting pan, trimming to fit. Spread one-third of the mushroom mince mixture over the lasagne sheets. Sprinkle with one-third of the ricotta, one-third of the cheddar and one-third of the sliced mushroom. Continue layering with the remaining lasagne sheets, mushroom mince mixture, ricotta, cheddar and sliced mushroom, finishing with the sliced mushroom.

    4. Step 4

      Place the lasagne on a large baking tray. Bake for 35 mins or until golden brown and cooked through. Set aside for 5 mins to cool slightly before serving.