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Mushroom & cauliflower lasagne


  • Soak the porcinis in hot water to cover for 30 mins. Drain well and retain the liquid.
  • At the same time, blanch the cauliflower until crisp-tender. Drain well.
  • To make the Mornay sauce, melt the butter in a large heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 3-4 mins.
  • Add 1 litre hot milk all at once and whisk well. Cook over a moderate heat for about 10 mins until reasonably thick, adding more milk if needed. Set a little aside.
  • Then add a good handful of tasty cheese with a pinch of salt and the cream to the Mornay sauce. Briefly cook, continually whisking. Set aside about one-quarter and add the cauliflower to the rest. Set aside.
  • At the same time, heat a little oil in a heavy-bottomed pot and gently sauté the garlic, onion, fresh mushrooms and porcinis until tender, regularly stirring.
  • Then add the tomatoes with about ½ cup of the porcini soaking liquid, the stock, chilli paste and quite a bit of seasonings. Mix well and cook until thick and fragrant, stirring through the basil at the end.
  • Mix the ricotta with the egg yolk, ½ cup freshly grated parmesan and the parsley until well combined.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Spread the plain Mornay sauce on the bottom of a gratin (or any large ovenproof) dish and top with lasagne sheets, being careful not to overlay. Then top with the cauliflower cheese, a small amount of the mushroom sauce and another layer of lasagne sheets. Top with more mushrom sauce, half of the ricotta mixture, lasagne sheets and then the remaining ricotta mixture.
  • Scatter plenty of grated tasty cheese on top, right into the corners, and then more parmesan. Then cook in the oven for about 30-40 mins (loosely covering with kitchen foil if browning too much).
  • Serve with a simple green salad on the side.
  • nb.  This dish can be pre-prepared and then just cooked in the oven when needed.









  • 1 small packet porcini mushrooms
  • 1½ small heads cauliflower, cut into small florets
  • 4 tbsp unsalted butter
  • 4 tbsp plain flour
  • 1+ litres hot milk
  • grated tasty cheese
  • sea salt & freshly ground pepper
  • 2 good slurps cream
  • olive oil
  • 1-2 large garlic cloves, crushed
  • 1 large onion, finely chopped
  • 700 gm variety of mushrooms, halved or sliced as appropriate
  • 2 cans diced tomatoes
  • ½ cup vegetable stock
  • 1 heaped tspn chilli paste
  • a few fresh basil leaves, torn
  • 500 gm ricotta
  • 1 large egg yolk
  • freshly grated parmesan
  • 3 tbsp chopped fresh parsley
  • 1 packet instant lasagne sheets



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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