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Winter Meals We Can’t Get Enough Of – Double Mushroom Lasagne

Last week I posted on Instagram about healthier lasagne. This double mushroom lasagne from our partners at The South African Mushroom Farmers’ Association is one of the winter meals we can’t get enough of. It also falls into the category of healthier lasagne options.

Double Mushroom Lasagne

Double Mushroom Lasagne

Lasagne is a winner with most kids. It’s also the perfect vehicle for sneaking extra vegetables into your family’s diet.

For mushroom lovers, this double mushroom lasagne is a treat.

It makes the perfect meat-free Monday meal and it goes really far when you have a houseful of hungry kids.

Double Mushroom Lasagne

Double Mushroom Lasagne

Course Main Course
Servings 8 servings


  • 250 g lasagne sheets
  • 40 g parmesan grated
  • 6 large portobello mushrooms sliced
  • salt and pepper to taste
  • olive oil
  • fresh parsley to serve

For the mushroom sauce

  • 3 tbsp olive oil
  • 1 onion finely diced
  • 1 carrot finely grated
  • 1 stalk celery finely diced
  • 4 cloves garlic finely minced
  • 500 g brown mushrooms or portabellinis finely diced
  • 1 tbsp dried Italian herbs
  • cups tomato passata

For the bechamel sauce

  • 1 litre milk
  • 75 g butter
  • 75 g flour
  • pinch nutmeg
  • salt and pepper to taste


  • Bring a large pot of salted water to the boil. Add the lasagne sheets and cook for 5 minutes, stirring ocassionally.
  • Drain and set aside in a single layer.

For the mushroom sauce

  • Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring, until onion begins to brown and softens.
  • Add carrot and celery and cook until tender.
  • Add garlic and cook until fragrant.
  • Add the mushrooms to the pot and cook, stirring occasionally, until liquid is released and mushrooms are browned. Season well with salt, pepper, and Italian herbs.
  • Pour in the tomato passata and bring to a simmer. Simmer until the sauce is thick, then set aside.

For the bechamel sauce

  • Melt the butter in a pan over medium heat.
  • Add flour and whisk for a few minutes until the mixture smells like biscuits and is slightly golden.
  • Very gradually pour the milk into the mixture and whisk constantly until smooth.
  • Add nutmeg, season well, and simmer for 3-4 minutes until thickened, then set aside.

To assemble

  • Preheat the oven to 200°C.
  • Spoon half the mushroom sauce into the baking dish, scatter with some slices of portabellos and spread with a third of the bechamel.
  • Cover with pasta sheets, then repeat with the remaining mushroom mixture, more portobellos and one more third of the bechamel.
  • Cover with more pasta sheets.
  • Finish the lasagne with the final layer of bechamel and scatter with parmesan.
  • Bake for 30 minutes until golden brown and bubbling.
  • Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Keyword lasagne, mushroom

For more of our favourite winter meals check out the RECIPE section.

Happy cooking!



DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 


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