Mushroom lasagne

[JubileeTrifle]

Now I know I have made it before but I cannot remember how or what it was like. I have some lasagne sheets so I thought I would do it again.

how do others do it. Mushrooms and a tomato sauce, or just all in white sauce?

Bumping for traffic as I got loads of mushrooms cheap!

I love a mushroom bolognese would do that and layer it up same as a meat lasagna.

I think I'd do a mushroom, onion, garlic and tomato sauce with some herbs, maybe a touch of chilli (could also add celery, carrot, peppers ...). Then I'd make a cheese sauce. Layer up mushroom sauce, a little cheese sauce, sheets of lasagne, repeat, end up with most of the cheese sauce across the top and extra grated cheese sprinkled over.

I do something very similar to this involving aubergines as well as mushrooms in the tomato sauce (sometimes peppers and courgettes too), and for the top layer, instead of bechamel or cheese sauce, I use ricotta mixed with spinach puree (well drained) and seasoned with grated nutmeg as well as a bit of salt and pepper. Grated parmesan on the top, sometimes mozzarella as well.

Must make this again soon!

Thanks for replying

Probably too late now, but I used to make a mushroom and pesto lasagne

I must dig out the recipe soon!

This reminded me of a layered veg lasagne I made years ago. Creamy garlic mushrooms - lasagne sheets - spinach and courgettes in pesto sauce - lasagne sheets - roast toms and red pepper - lasagne sheets - topped with béchamel. Was very nice and no idea why I’ve not made it again - on list for when it cools down.

I half made it today and will finish tomorrow. Pesto might have been an idea but not got much basil at the moment.

Too late now, but I personally think tomato sauce doesn't work very well with a mushroom lasagna. I would have chopped and sauted mushrooms with garlic, olive oil, salt and pepper, and used these as you would meat in a traditional lasagna. Then made a generous amount of bechamel sauce, seasoned with parmesan and dried porcini mushrooms powder. Then picked a nice strong cheese, like gruyère, taleggio or even gorgonzola, and made it into small chunks. Then I would have put a mix of all of all these in each layer. Feels more suited to a cold autumnal day than the current heat, but delicious nonetheless!

Well I made it and we had drama so we can’t eat it until tomorrow. Will report back