Skip to content

Mushroom Alfredo Lasagne

Recipe

Try our Creamy Mushroom Alfredo Lasagne!

Serves: 4 | Prep time: 15 mins | Cooking time: 35 mins

Italian | Main | Vegetarian

Ingredients

  • 400g Lasagne Sheets
  • 200g Mushrooms, Sliced
  • 2 Handfuls Of Baby Spinach Leaves
  • 250ml Milk
  • 1 Tablespoon Butter
  • 1 Chicken Stock And 500ml Boiling Water
  • 1 Heaped Tablespoon Flour
  • 1 Teaspoon Mustard
  • 1 Heaped Tablespoon Mascarpone
  • 2 Teaspoons Thyme
  • 1 Onion, Chopped
  • 1 Handful Of Fresh Parsley, Chopped
  • 80g Parmesan
  • 4 Garlic Cloves, Minced
  • Oil
  • Salt
  • Black Pepper

Method

  1. Preheat the grill to a medium-high heat. Add lasagne sheets to a large pan of boiling, salted water and boil for 5 minutes, stirring them continuously to ensure the sheets don’t stick together. Remove them from the water and place on a plate separately (they will stick together if laid on top of each other).
  2. Heat up oil in a frying pan and add onion and fry for several minutes then add garlic and fry for a few more minutes before adding the mushrooms and thyme. Fry for 5 minutes until mushrooms soften.
  3. In a separate saucepan, add the butter and place over the heat until melted then add the flour and stir into a paste. Add the milk very gradually until it turns into a gloopy sauce. Add the sauce into the frying pan with the mushrooms, onions and garlic. Add the mascarpone, mustard and 80% of the parmesan (keep the rest for topping) and stir into a sauce then add half of the stock.
  4. Using scissors, slice all of the lasagne sheets into the sauce and mix well. Turn the heat down to a low/medium heat and cook for 10 minutes until lasagne sheets are cooked through. Add the rest of the stock throughout the cooking time if needed to ensure the lasagne has plenty of sauce.
  5. When the pasta is cooked through, add the spinach and parsley and mix until it’s wilted and season with salt and pepper to taste. Pour the whole contents of the pan into an oven proof dish. Top with the rest of the parmesan and place the dish into the grill for 5 minutes so the top crisps up then remove and divide into bowls. Top with more parsley and plenty of black pepper and serve.