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Creamy mushroom and thyme lasagne

  • 4.0 Star
  • Timer Prep 30 min
    Cook 60 min
  • Chart 490.0 cal/
  • Chef hat Medium


Finely chop the garlic cloves. Slice the mixed mushroom. Finely slice the shallots. Finely grate the Parmesan cheese. Slice the buffalo mozzarella.


  1. 1 Pour just-boiled water over the porcini mushrooms to cover. Set aside.
  2. 2 Heat half of the olive oil in a frying pan. Fry half the mixed mushrooms for 5 minutes until golden. Transfer to a plate.
  3. 3 Heat the remaining oil and fry the remaining mushrooms for 5 minutes again until golden. Transfer to a plate.
  4. 4 Reduce the heat, add 1/3 of the butter to the pan, then add the shallots and cook for 3-4 minutes until softened.
  5. 5 Stir in the garlic, 3/4 of the thyme and the mixed mushrooms. Increase the heat, pour in the wine and bubble for 2-3 minutes.
  6. 6 Strain the porcini mushrooms and remove any grit. Add to the pan with the soaking liquid, then simmer for 2-3 minutes to reduce the liquid.
  7. 7 Melt the remaining butter in a saucepan, stir in the flour to make a paste and cook for 2 minutes.
  8. 8 Gradually pour in the milk, stirring constantly, until thickened.
  9. 9 Gently bring to the boil, then stir in the cream and half the Parmesan. Season to taste.
  10. 10 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  11. 11 Add half the sauce to the mushrooms and mix well.
  12. 12 Spoon 1/3 of the mushroom mixture into one lightly buttered 1.5-2 litre ovenproof dish per lasagne.
  13. 13 Top with 1/3 of the lasagne sheets and repeat twice.
  14. 14 Pour over the remaining sauce, top with the slice mozzarella, the remaining Parmesan and thyme, and season with black pepper.
  15. 15 Bake for 25-30 minutes until bubbling and cooked through.

1 Review

  • Mark

    Made this. Simple and tasty. My vegetarian girlfriend liked it a lot

  • Average per serving
  • Calories 490.0kCal
  • Fat31.5g
  • Saturated17.5g
  • Salt0.79g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg