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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

This mushroom bianco lasagne recipe is a great meat-free option, and definitely one to add to the list. With loads of flavour and mushroom mince, this dish is sure to impress.

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


  • 1/4 cup (60ml) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 x 300g pkts Coles Australian Mushroom Mince
  • 1 cup (250ml) vegetable stock
  • 500g mascarpone
  • 2 tbs finely chopped rosemary
  • 400g white cup mushrooms, thinly sliced
  • 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.


  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.