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Mushroom Lasagna with Oyster Mushrooms, Portobello Mushrooms and Eggplant

Photo: Helena Kirk

This delicious vegetarian lasagna consists of a mushroom sauce based on oyster mushrooms and portobello mushrooms, a classic white bechamel sauce, homemade lasagna noodles, a layer of thinly sliced eggplants and is topped with grated cheese.

The dish is ideal for both vegetarians and non-vegetarians, as you will not miss any meat in this lasagna. The lasagna can be eaten as a main course for lunch or dinner and can be served with a fresh salad.


Mushroom lasagna with oyster mushrooms, portobello mushrooms and eggplant

Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dinner
Servings 4

Ingredients
  

Lasagna noodles

  • 1 egg
  • 100 grams (3/4 cup) all-purpose flour
  • Or approx. 8 premade lasagna noodles

Eggplant layer

  • ½ eggplant, cut into thin slices lengthwise
  • 1 tablespoon olive oil, extra virgin

Mushroom sauce

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil, extra virgin
  • 300 grams (11 oz) mixed mushrooms, e.g. portobello, oyster mushrooms, king oyster mushrooms, cubed
  • A small handful of thyme sprigs
  • A small handful of basil leaves
  • 1 teaspoon oregano, dried
  • 1 can chopped tomatoes
  • 1 small can tomato puree

Bechamel sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4.5 deciliters (1 7/8 cups) milk
  • Salt
  • Freshly ground black pepper
  • Nutmeg, grated

Topping

  • 150 grams (5.5 oz) mozzarella, grated

Instructions

Lasagna noodles

  • In a large deep plate, beat the egg and flour using a fork. Pour the mixture out on a clean kitchen table. Knead well until the dough is flexible and has absorbed all of the flour. Alternatively, the dough can be processed in a mixer for approx. 10 minutes.
  • Let the dough rest on the kitchen table for about 30 minutes wrapped in plastic wrap.

Eggplant layer

  • Rinse the eggplant and cut into slices lengthwise.
  • Heat up the olive oil on a hot grill pan and fry the eggplant slices until they are turning golden on both sides. Set the eggplant slices aside.

Mushroom sauce

  • On a wok pan, heat olive oil over medium heat. Add the onion and garlic and sauté for about 2-3 minutes.
  • Add the mushrooms and let them cook for 5-7 minutes while stirring.
  • Add the tomato puree, canned tomatoes, spices and season with salt and freshly ground pepper. Let simmer for 5 minutes and remove from heat.

Bechamel sauce

  • In a saucepan, melt the butter and stir in the flour. Remove the skillet from the heat and pour in the milk.
  • Put back the saucepan on the heat and bring to a boil while stirring. Season with salt, freshly ground pepper and nutmeg.

Lasagna noodles

  • Once the pasta dough has rested, it is ready to go through the pasta machine or alternatively to be rolled out with a rolling pin. The dough should be rolled out to approx. 1 millimeter (1/25 Inch) in thickness. Remember to use a lot of flour on the kitchen table – also before going through the pasta machine. Otherwise, the dough will stick together and be very difficult to handle.

Build up the lasagna

  • Grease a refractory baking dish of approx. 24×24 cm (9,5×9,5 inches). Build up the lasagna in the following order: 1) Mushroom sauce first 2) Bechamel sauce 3) Lasagna noodles. The second layer of lasagna noodles is replaced with the eggplant slices. The lasagna finishes with mushroom sauce and bechamel sauce and is topped with grated cheese.

Baking

  • Bake the lasagna at 200 degrees celsius (390 degrees Fahrenheit) for approx. 30 minutes.

Notes

The lasagna can easily be frozen.
Feel free to try making a slightly healthier lasagna by replacing the lasagna noodles with eggplant slices.
Keyword Eggplant, lasagna, oyster mushrooms, portobello mushrooms, vegetarian

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