Try our vegetarian lasagne recipe made with porcini mushrooms for a veggie alternative, or try our classic lasagne.

For more veggie options, check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.


  • 30g dried porcini
  • 500ml double cream
  • 500ml vegetable stock
  • 1 bay leaf
  • olive oil
  • 750g flat mushrooms, finely chopped
  • chopped to make 2 tbsp flat-leaf parsley
  • 1 egg
  • 10 large or 15 small fresh lasagne sheets
  • 25g butter, softened
  • or veggie alternative 150g parmesan, grated


  • STEP 1

    Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf.

  • STEP 2

    Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 x 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.

  • STEP 4

    Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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