Name: Mushroom Lentil Lasagne Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 medium brown onion finely chopped; 1 large carrot peeled then finely chopped; 2 stalks of celery finely chopped; 3 cloves of garlic put through a garlic press or finely minced; ¼ teaspoon fennel seeds (optional); 2 heaped teaspoons dried oregano; 1 level teaspoon dried parsley; 1 tablespoon butter; 350 g (4 ¾ cups) chestnut (brown) mushrooms sliced; 2 x 400 g (2 x 14.5 oz) cans chopped (diced) tomatoes with some water from the cans; 2 tablespoons tomato puree (paste); ½ tablespoon balsamic vinegar; 500 ml (2 ¼ cups) vegetable stock made with hot water and 1 vegetable stock cube; 1 teaspoon light soy sauce; ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce; 2 dried bay leaves; 250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used); 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 60 g (½ a stick + 1 tsp) butter; 60 g (just under ½ a cup) plain flour (all-purpose flour); 450 ml (2 cups) semi-skimmed milk; ⅛ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; ¼ teaspoon freshly grated nutmeg; 250 g fresh egg lasagne sheets (6 large sheets); 150 g (1 x 5 oz) ball fresh mozzarella grated; 90 g (¾ cup) mature (sharp) cheddar cheese grated; 25 g (¼ cup) Pecorino cheese finely grated

There’s something truly comforting about a warm, bubbling tray of lasagne, and this Mushroom Lentil Lasagne Recipe brings that cozy feeling with a rich, earthy twist. Combining hearty lentils and meaty mushrooms, it’s a plant-powered dish that feels indulgent and satisfying—ideal for sharing with friends or savoring on a chilly evening.

A rectangular white baking dish holds a cooked lasagna with a golden brown top layer that is bubbly and slightly crispy, showing uneven patches of browned cheese. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The lasagna has multiple visible layers under the browned cheese, with hints of creamy white and sauce peeking through near the edges. The dish sits on a soft gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne Recipe

Why You'll Love This Recipe

Honestly, this Mushroom Lentil Lasagne Recipe quickly became one of my go-to comfort meals. It’s packed with flavors layered perfectly and has the kind of texture that makes each bite satisfying without being too heavy. Plus, it’s a great way to sneak in some protein and veggies without the fuss or guilt.

Plant-powered deliciousness: Lentils and mushrooms create a rich, meaty texture that’s hearty and flavorful, even without meat.
Make-ahead friendly: You can prep the sauce and béchamel ahead of time, then assemble and bake when you’re ready.
Flexible layers: Fresh or dried lasagne sheets both work, meaning you can use what you have on hand.
Ultimate comfort food: The creamy béchamel and melty cheeses balance perfectly with the tangy tomato-lentil ragu for a crowd-pleaser.

Ingredients & Why They Work

This lasagne shines because of the harmony between earthy mushrooms, protein-rich lentils, and a silky béchamel sauce. Each ingredient plays a starring role—from the tomato-rich ragu to the fresh cheeses on top. Here’s why I think these choices make the dish sing:

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium brown onion with a papery skin, a large peeled bright orange carrot, two fresh green celery stalks, three cloves of garlic with white skins, a small white ceramic bowl of light brown fennel seeds, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of dried parsley flakes, a small pat of pale yellow butter, a cluster of fresh chestnut brown mushrooms with caps and stems, two small white ceramic bowls filled with bright red chopped tomatoes, a small white ceramic bowl of deep red tomato puree, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden vegetable stock, a small white ceramic bowl of dark soy sauce, two dried bay leaves, a small white ceramic bowl of green cooked puy lentils, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small pat of pale yellow butter for the bechamel, a small white ceramic bowl of fine plain flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl of freshly grated nutmeg, six fresh egg lasagne sheets with smooth pale yellow surfaces, a small pile of grated white mozzarella cheese, a small pile of grated sharp orange cheddar cheese, and a small pile of finely grated pale yellow pecorino cheese all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chestnut (brown) mushrooms: Their deep, nutty flavor adds richness and “meatiness” that makes this lasagne feel substantial.
Lentils: Puy lentils hold their shape well and bring a satisfying bite plus an earthy flavor that pairs beautifully with mushrooms.
Dried herbs (oregano, parsley): These infuse the ragu with classic Italian warmth without overpowering the delicate mushrooms.
Chopped tomatoes & tomato puree: Provide a tangy, robust base that balances the richness of the béchamel and cheeses.
Béchamel ingredients: Butter, flour, and milk make a creamy sauce that elevates the lasagne’s texture, softened with a little nutmeg for subtle warmth.
Cheeses (mozzarella, cheddar, pecorino): These layered cheeses melt to bubbly perfection, adding both gooeyness and sharp bites.
Fresh egg lasagne sheets: I love using fresh pasta because it cooks quickly and soaks up all those lovely flavors without getting tough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found this Mushroom Lentil Lasagne Recipe is wonderfully forgiving, so it’s easy to make it your own. Over time, I’ve experimented with adding different veggies or swapping cheeses based on what’s in my fridge, and honestly, it all works great.

Variation: Sometimes I add chopped spinach or kale to the ragu near the end of cooking for extra greens, which gives a fresh pop of color and nutrients.
Vegan twist: Swap the dairy béchamel for a cashew cream sauce and use vegan cheese — it’s surprisingly delicious and just as creamy.
Make it gluten-free: If you avoid gluten, try gluten-free lasagne sheets and a gluten-free flour blend for the béchamel; the texture is slightly different but still delish.

Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe

A close-up of a thick slice of lasagna being lifted from a white baking dish with a fork, showing five layers of wide, flat pasta sheets alternated with rich layers of chunky, dark brown lentil and tomato sauce mixed with herbs, and creamy, melted cheese on top that is golden brown and slightly bubbly. The background is a white marbled texture with a blurred green plant. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Flavorful Mushroom Lentil Ragu

Start by gently sweating the onion, carrot, and celery in olive oil with a pinch of salt over medium-low heat. This takes about 20 minutes—don’t rush, because this soft base is where the magic starts. Once those veggies are silky, add pressed garlic, herbs, and fennel seeds (if you like). Next, stir in the mushrooms with a tablespoon of butter, season, and cook until they’re softened and release their juices—usually about 10 to 15 minutes. Pour in canned tomatoes plus their juices, tomato puree, balsamic vinegar, and vegetable stock. Stir in lentils, a splash of soy sauce and Henderson’s Relish (or Worcestershire), then toss in bay leaves. Simmer for about an hour while stirring often so it thickens beautifully and flavors meld perfectly.

Step 2: Whip up the Silky Béchamel Sauce

Melt butter in a saucepan and whisk in flour to create a smooth paste—this is your roux. Slowly pour in milk while whisking steadily, to avoid lumps, until you have a thick, creamy sauce. Season with salt, pepper, and a tiny pinch of freshly grated nutmeg. Trust me on the nutmeg—it adds depth and warmth without being overpowering. Set the sauce aside, ready to bring everything together.

Step 3: Layer, Layer, Layer!

Begin by spreading a thin layer of ragu on the base of your casserole dish—this stops the pasta sticking. Place lasagne sheets over the sauce; fresh sheets don’t need pre-cooking, but if you’re using dried, boil them first. Spread half the ragu over the sheets, sprinkle a mix of grated cheeses (mozzarella, cheddar, pecorino), then pour over some béchamel sauce. Add another layer of sheets, repeat the layers, and finish with sheets topped generously with béchamel and the remaining cheese. This layering creates the signature creamy, cheesy pockets we all love.

Step 4: Bake Until Golden and Bubbling

Bake in a preheated oven at about 170°C (335°F) fan or 190°C (375°F) conventional for 25 to 30 minutes. I usually rotate the casserole halfway through for even browning. You’re aiming for a top that’s beautifully golden and bubbling—this signals it’s time to pull it out. Let it sit for 10-15 minutes before slicing; this helps the layers set and makes serving easier.

Top Tip

From my adventures making this Mushroom Lentil Lasagne Recipe, I’ve learned a few things that can really elevate your final dish and make the process smoother:

Patience on the ragu: Let your onions, carrots, and celery cook low and slow—the natural sweetness they develop adds so much depth and prevents bitterness.
Don’t skip stirring: Frequent stirring during the ragu simmer stops it sticking or burning at the bottom, which can ruin the flavor.
Layer thoughtfully: Avoid fluffing the layers too thick; thin, even layers help everything cook through perfectly and balance the textures.
Rest before serving: Giving the lasagne time to cool before slicing keeps it from falling apart and lets the flavors settle nicely.

How to Serve Mushroom Lentil Lasagne Recipe

Mushroom Lentil Lasagne - Serving Suggestion

Garnishes

I usually sprinkle some fresh basil leaves or chopped flat-leaf parsley over the top right before serving—it adds a fresh herbal pop that cuts through the richness beautifully. A little drizzle of good-quality olive oil at the table also adds a lovely fruity brightness.

Side Dishes

To keep the meal balanced, I pair this lasagne with a crisp green salad tossed in a lemony vinaigrette and sometimes some roasted garlic bread for scooping up every last bit of sauce. A simple arugula salad with shaved Parmesan and walnuts works wonderfully, too.

Creative Ways to Present

For special occasions, I like to make individual portions in small ramekins, layering the same ingredients but serving them in perfectly sized single servings. It’s elegant and cuts down on serving mess. Alternatively, try a layer of grilled zucchini slices instead of pasta for a low-carb twist that looks stunning.

Make Ahead and Storage

Storing Leftovers

Once the lasagne has cooled, I cover it tightly with foil or a lid and keep it in the fridge. Leftovers last around 3 days, and I find the flavors actually deepen overnight. Reheating in the oven keeps the texture best, but the microwave works in a pinch—just cover loosely to retain moisture.

Freezing

This is great for freezing! I portion it out in airtight containers or freezer bags, then freeze for up to 3 months. When you defrost it overnight in the fridge and reheat gently, it’s almost as good as fresh. I recommend reheating in the oven to bring back that bubbly top.

Reheating

I reheat leftovers in the oven at 170°C (335°F) for 15-20 minutes until piping hot. Cover the lasagne with foil for the first half to avoid over-browning, then remove foil briefly at the end to crisp up the cheese topping. This method preserves the layers beautifully without drying it out.

Frequently Asked Questions:

Can I use dried lentils instead of cooked ones?

Yes, but you’ll need to cook the dried lentils separately before adding them to the ragu, as they require longer cooking times and won’t soften properly in the sauce alone.

What if I don’t have fresh lasagne sheets?

No worries! Dried lasagne sheets work well too, just remember to boil them according to package instructions before layering to ensure they soften properly.

Can this Mushroom Lentil Lasagne Recipe be made vegan?

Absolutely! Swap out the butter and milk in the béchamel for plant-based alternatives like vegan margarine and oat or almond milk, and use vegan cheese or nutritional yeast for topping.

How long does the lasagne keep in the fridge after baking?

It’s best eaten within 3 days to enjoy fresh flavors and to keep it safe. Make sure it’s stored in an airtight container or tightly covered to prevent drying out.

Final Thoughts

This Mushroom Lentil Lasagne Recipe has become one of those dishes I turn to when I want something that feels like a hug on a plate. It’s comforting and surprisingly light, nourishing without compromise. I love sharing it with friends because it’s always met with smiles and empty plates. Give it a go — you’ll appreciate how approachable yet impressive it is, and you might just find a new favorite in your recipe box!