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Mushroom lasagne


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Soak the porcini mushrooms in ½ cup boiling water for 10 mins. Then drain, reserving the liquid, leaving any sand behind. 
  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, carrot, onion and celery until tender, stirring now and again. 
  • Add the fresh mushrooms and toss well. 
  • Then add 1 heaped tbsp flour and mix until well incorporated. 
  • Add the tomatoes, stock and seasonings. Stir and gently cook for about 15 mins until thick and fragrant, stirring now and again. 
  • Then add the porcini mushrooms and a little of the drained liquid. Stir well and remove from the heat. 
  • To make the mornay sauce, gently melt the butter in a small pot.  
  • Add 3 tbsp flour and gently cook until well combined, continually stirring. 
  • Then add the hot milk all at once with a decent amount of ground pepper. Whisk well. 
  • Add a good handful of grated tasty cheese and whisk until melted and well combined. Taste for seasoning and set aside to cool a little. 
  • When ready, layer the mornay sauce in a square baking dish and top with lasagne sheets, overlapping a little. 
  • Then top with the mushroom sauce (which has been strained a little), sliced bocconcini and a little more mornay sauce. Repeat the process a couple of times, finishing with a good, even layer of mornay sauce and a layer of grated tasty cheese and parmesan. Cook in the oven for about 30-40 mins until a sharp knife comes out clean, covering with foil if it browns too quickly. 
  • Sprinkle with chopped parsley and serve with a simple salad on the side.


  • 10 gm dried porcini mushrooms (optional)
  • olive oil
  • 2 garlic cloves, crushed
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 750 gm variety of hardy mushrooms, prepared & quartered
  • 4 heaped tbsp plain flour
  • 1 can diced tomatoes
  • 1 cup vegetable or chicken stock
  • sea salt & freshly ground pepper
  • 3 tbsp butter
  • 1 litre milk, hot
  • grated tasty cheese
  • 1 packet dried lasagne sheets
  • 6 bocconcini, sliced
  • freshly grated parmesan
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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