search in

Mushroom Lasagna

Mushroom Lasagna
©Constantin Fischer
Home Food & Drinks Recipes Cooking Mushroom Lasagna

Mushroom Lasagna

Pasta
Vegetarian

Constantin Fischer shows how to turn this Italian classic into a vegetarian dish for mushroom lovers.

Constantin Fischer

For the mushroom sauce:

Ingredients (4 servings)
1 kg tinned tomatoes
250 g hedgehog mushrooms or chanterelle mushrooms
4 stalk(s) lovage
1 tablespoon(s) sugar
olive oil
salt
lemon pepper
pepper

For the béchamel sauce:

Ingredients (4 servings)
olive oil
3 tablespoon(s) plain four (heaped spoon)
500 ml milk

For the apple:

Ingredients (4 servings)
1 apple
white wine vinegar

Additionally:

Ingredients (4 servings)
3 porcini mushrooms
200 g grated mozzarella cheese
1 bunch basil leaves
parsley
1 packet lasagne sheets (250 g - if dried, add to hot water to soften prior to use)
  • Cut the tomatoes into small pieces and put in a bowl. Chop the mushrooms depending on their size. Chop the lovage and add to the bowl together with the mushrooms and the sugar. Season to taste with salt and pepper.
  • Pour 5 mm olive oil in a pot, add flour and stir until smooth while still cool. Then heat the oil and flour mixture gently, add milk and stir well. When the liquid starts to thicken a little, set the pot aside and stir repeatedly. If the sauce is too thick, add some milk. This is your béchamel sauce.
  • Preheat oven to 220 °C. Place a layer of lasagna sheets in an oven dish (approx. 35 x 20 cm) followed by a layer of tomato and mushroom sauce and then a layer of béchamel sauce. Repeat the process, then cover with lasagne sheets and cover with béchamel sauce. Finally, sprinkle with mozzarella cheese and bake for approx. 25 minutes. Remove from the oven, cover with aluminium foil and leave to rest for 10 minutes.
  • Cut the apple in half and remove the core. Then cut into thin slices and marinate them in a small bowl with a dash of vinegar. also cut the porcini mushrooms into thin slices and chop the parsley. To serve, place the apple and porcini mushrooms on the lasagna, sprinkle with parsley and basil and drizzle with olive oil. 

Step by step pictures of the preparation:

Mushroom Lasagna
Mushroom Lasagna
Mushroom Lasagna
Mushroom Lasagna
Mushroom Lasagna
Mushroom Lasagna
Constantin Fischer
More by Constantin Fischer
Discover more
Find out more
Linguine al Pesto Genovese
Pasta
Linguine al Pesto Genovese
Chef Severin Corti serves his version of this classic dish, which comes from the area around Genoa...
By Severin Corti

The best

The Best White Wines from Lower Austria - Vintage 2005 The Best White Wines from France - Vintage 2012 The Best Rosé Wines from France – Vintage 2010 The Best Red Wines from Germany – Vintage 2014 The Best Sparkling Wines from Germany – Vintage 2016
Red Wine 2010: the best wines from New Zealand White Wine 2020: the best wines from Provence-Alpes-Côte-d’Azur, France Chardonnay: the best wines of the vintage 2016 from Switzerland Red Wine 2020: the best wines from Georgia Red Wine 1998: the best wines from Toscana, Italy
Outdoor Dining Area – restaurants in Šibensko-kninska županija Barrier-free – restaurants in Canton of Solothurn Accommodation – restaurants in Attikí The best restaurants in London The best restaurants in Torino
Red Wine 2016: the best wines from Baden-Wuerttemberg, Germany Trollinger: the best wines of the vintage 2014 Red Wine 2018: the best wines from South Australia, Australia Rosé Wine 2017: the best wines from Germany Frappato: the best wines of 2020 from Sicily