There’s something irresistibly satisfying about a well-made lasagne, and this Mushroom Lentil Lasagne Recipe brings a deliciously earthy twist to a classic favorite. With tender mushrooms and hearty lentils simmered into a rich ragu, layered with creamy béchamel and cheeses, it’s comfort food at its finest.

A rectangular white baking dish holds a cooked lasagna with a golden brown top layer that is bubbly and slightly crispy, showing uneven patches of browned cheese. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The lasagna has multiple visible layers under the browned cheese, with hints of creamy white and sauce peeking through near the edges. The dish sits on a soft gray cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne Recipe

Why You'll Love This Recipe

This Mushroom Lentil Lasagne Recipe is one of my absolute go-tos for cozy dinners. It feels indulgent without being heavy on meat, and the layers of flavor make every bite memorable. Plus, it’s packed with wholesome veggies and lentils that boost nutrition.

Hearty and Satisfying: The mushrooms and lentils create a rich, meaty texture that’s surprisingly filling.
Deep Layered Flavors: Slow-simmered ragu with herbs and balsamic vinegar brings a beautiful depth you don’t usually expect in veggie lasagne.
Perfectly Creamy: The homemade béchamel sauce balances the acidity of the tomatoes with smooth richness.
Flexible and Friendly: You can easily swap ingredients to suit what’s in your pantry or your diet preferences.

Ingredients & Why They Work

Every ingredient in this Mushroom Lentil Lasagne Recipe plays a meaningful role to build layers of flavor and texture. Choosing fresh mushrooms and quality canned tomatoes really lifts the dish, while the classic béchamel adds that creamy, dreamy element that makes lasagne so special.

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium brown onion with a papery skin, a large peeled bright orange carrot, two fresh green celery stalks, three cloves of garlic with white skins, a small white ceramic bowl of light brown fennel seeds, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of dried parsley flakes, a small pat of pale yellow butter, a cluster of fresh chestnut brown mushrooms with caps and stems, two small white ceramic bowls filled with bright red chopped tomatoes, a small white ceramic bowl of deep red tomato puree, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden vegetable stock, a small white ceramic bowl of dark soy sauce, two dried bay leaves, a small white ceramic bowl of green cooked puy lentils, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small pat of pale yellow butter for the bechamel, a small white ceramic bowl of fine plain flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl of freshly grated nutmeg, six fresh egg lasagne sheets with smooth pale yellow surfaces, a small pile of grated white mozzarella cheese, a small pile of grated sharp orange cheddar cheese, and a small pile of finely grated pale yellow pecorino cheese all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown Onion: Adds sweetness and depth—slow cooking it softens its bite and brings out the natural sugars.
Carrot and Celery: Classic soffritto base; these veggies provide aromatic earthiness and texture to the ragu.
Garlic: Gives that warm savory kick, just enough without overpowering.
Fennel Seeds (optional): A subtle licorice note that enhances the mushrooms beautifully if you want it.
Dried Oregano and Parsley: Herbs ground the tomato flavor and complement the mushrooms.
Butter: Enriches the mushrooms and the béchamel, lending a silky mouthfeel.
Chestnut Mushrooms: Their texture and earthy flavor make them perfect for a meaty ragu base.
Chopped Tomatoes & Tomato Puree: Balanced acidity and sweetness form the backbone of the sauce.
Balsamic Vinegar: Adds a little tang and complexity to the tomato base.
Vegetable Stock: Builds flavor volume and moistens the sauce.
Light Soy Sauce & Henderson’s Relish: These umami boosters deepen the savory notes—Henderson’s gives a unique punch if you can find it.
Bay Leaves: Infuse gentle herbal warmth while simmering.
Puy Lentils: Protein-packed and earthy, they give this dish bulk and nutrition.
Sea Salt & Black Pepper: Seasoning that brings everything to life.
Butter and Plain Flour: For the béchamel roux, creating that luscious creamy sauce.
Milk: I like semi-skimmed for just the right richness without heaviness.
Nutmeg: Just a pinch adds a warm, cozy note to the béchamel.
Fresh Egg Lasagne Sheets: They cook quickly and absorb all those beautiful sauces.
Cheese (Mozzarella, Cheddar, Pecorino): A triple cheese combo for melt, sharpness, and bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Mushroom Lentil Lasagne Recipe is really a blank canvas — you can tweak it based on what you have or prefer. Over the years, I've played around with various cheeses or swapped in dried lasagne sheets with great results.

Variation: Once, I added a handful of chopped spinach to the ragu for a boost of greens — it worked so well and gave the dish a fresh twist.
Make it Vegan: Try swapping the butter and milk in the béchamel with plant-based alternatives like vegan margarine and oat milk, and use vegan cheese blends.
Gluten-Free: Use gluten-free lasagne sheets and substitute plain flour in the béchamel with a gluten-free blend or cornstarch.
Spice it Up: A pinch of chili flakes added to the ragu transforms it into a lightly spicy comfort dish, perfect for chilly evenings.

Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe

A close-up of a thick slice of lasagna being lifted from a white baking dish with a fork, showing five layers of wide, flat pasta sheets alternated with rich layers of chunky, dark brown lentil and tomato sauce mixed with herbs, and creamy, melted cheese on top that is golden brown and slightly bubbly. The background is a white marbled texture with a blurred green plant. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavourful Ragu

Start by gently heating olive oil in a large sauté pan, then add finely chopped onion, carrot, and celery with a pinch of salt. I like to keep the heat medium-low and cook this mixture slowly for about 20 minutes. This patience softens the veggies and brings out their sweetness — so don’t rush it! Then, stir in garlic, fennel seeds if you’re using them, oregano, and parsley. Cooking these aromatics for a minute lets the flavors bloom.

Next, toss in all the sliced chestnut mushrooms along with a knob of butter, seasoning with salt and pepper. Mushrooms release quite a bit of liquid so keep stirring to cook them evenly until they're tender. When that’s done, pour in your canned tomatoes (I always add a little water to the cans and swirl to catch those last bits), tomato puree, and a splash of balsamic vinegar for a slight tang.

Pour in the vegetable stock, add in your cooked lentils, splash in the Henderson’s Relish and soy sauce, then toss in two bay leaves. Now turn the heat down and let everything simmer gently for 50 to 60 minutes, stirring occasionally to keep it from sticking. You’ll notice the sauce thickening into a vibrant, rich ragu full of umami goodness.

Step 2: Making the Creamy Béchamel Sauce

While the ragu is simmering, start your béchamel. Melt the butter in a saucepan over medium heat, then whisk in the plain flour until a smooth paste forms. This roux needs to cook for a minute or two to get rid of that floury taste. Slowly add the milk in small batches, whisking all the while, until you have a luxuriously thick and silky white sauce. Season with salt, pepper, and a tiny pinch of freshly grated nutmeg which adds that warm background note I adore.

Step 3: Assembling the Lasagne Layers

To layer the lasagne, start by spreading a small amount of the mushroom lentil ragu on the bottom of your casserole dish—this keeps the pasta from sticking. Lay the lasagne sheets over the sauce, careful not to overlap them too much. Spread half of the remaining ragu over the sheets, then sprinkle a generous handful of the grated cheeses (mozzarella, cheddar, and pecorino) on top. Pour a good layer of béchamel over the cheese, then cover with another layer of lasagne sheets. Repeat the layering once more, finishing with a top layer of pasta sheets.

Pour all the remaining béchamel sauce evenly over the top, then grate the remaining cheeses over this final layer. This top cheese layer crisps beautifully in the oven, giving you that golden, bubbling finish that makes lasagne so irresistible.

Step 4: Baking to Perfection

Bake uncovered in a preheated oven at 170°C (335°F) fan / 190°C (375°F) conventional for 25-30 minutes. Make sure to turn the dish halfway through baking for even cooking and coloring. When the top is gloriously golden and bubbling, you’ll know it’s done. Let it cool for a few minutes before slicing—this lets everything set nicely and makes serving so much easier.

Top Tip

Over the years, I’ve learned a few tricks that turn this Mushroom Lentil Lasagne Recipe from great to unforgettable. Little details make all the difference, especially when layering and cooking.

Slow Cook Your Veggies: Taking your time with the onion, carrot, and celery softens their edges and draws sweetness that helps balance the acidity later.
Don’t Skip Stirring: While the ragu simmers, stirring regularly keeps it from sticking or scorching on the bottom.
Layer Thoughtfully: Spread your sauces evenly but avoid overlapping lasagne sheets too much to prevent sogginess.
Rest Before Serving: Letting the lasagne cool for 10-15 minutes after baking makes slicing cleaner and helps the flavors meld beautifully.

How to Serve Mushroom Lentil Lasagne Recipe

mushroom lentil lasagne - Serving Suggestion

Garnishes

I like to keep garnishes simple: a handful of fresh basil leaves or flat-leaf parsley brightens the rich flavors and adds a fresh pop of green. A drizzle of good quality extra virgin olive oil just before serving also lifts the dish and adds a subtle fruity note.

Side Dishes

To balance this filling lasagne, I usually keep sides light. A crisp green salad with lemon vinaigrette or some garlic-roasted vegetables pairs perfectly. On chillier days, some warm crusty bread or garlic focaccia rounds out the meal beautifully.

Creative Ways to Present

For a special occasion, I’ve served this lasagne family-style in a beautiful ceramic dish straight from the oven, letting guests help themselves. I’ve also made mini individual portions using oven-safe ramekins — such a fun way to elevate presentation while portioning out servings!

Make Ahead and Storage

Storing Leftovers

Leftovers refrigerate well when cooled completely and stored in an airtight container. I keep mine in the fridge for up to 3 days, and I always recommend reheating slowly in the oven to bring back that lovely baked texture rather than using the microwave.

Freezing

This Mushroom Lentil Lasagne Recipe freezes wonderfully. I portion it into individual servings and freeze them in freezer bags. When ready to enjoy, defrost overnight in the fridge. This trick means you always have comforting homemade lasagne ready on a busy night.

Reheating

To reheat, pop the portion in a moderate oven (~160°C/320°F) for 20-25 minutes or until warmed through and bubbling. Cover loosely with foil to avoid drying out, removing it towards the end for a beautifully golden top.

Frequently Asked Questions:

Can I use dried lentils instead of cooked lentils in this recipe?

You can, but make sure to cook dried lentils separately until tender before adding them to the ragu. Using pre-cooked or canned lentils saves time and ensures the right texture without extra fuss.

What’s the difference between using fresh and dried lasagne sheets here?

Fresh egg lasagne sheets cook faster and absorb sauces beautifully, creating a tender bite. If you use dried sheets, it’s best to boil them first or use no-boil sheets so they soften properly during baking and don’t dry out.

Can I make this Mushroom Lentil Lasagne Recipe vegan?

Absolutely! Swap butter for vegan margarine, use a plant-based milk like oat or soy for the béchamel, and use vegan cheese alternatives. You can also substitute Worcestershire or Henderson's Relish with a vegan-friendly version or soy sauce.

How long does this lasagne keep in the freezer?

When stored properly in airtight containers or freezer bags, the lasagne stays great for up to 3 months in the freezer. Beyond that, texture and flavor might start to decline.

Final Thoughts

This Mushroom Lentil Lasagne Recipe has become a bit of a celebratory staple in my kitchen—it's reliable, comforting, and impressively flavorful, even for meat lovers at the table. It’s one of those dishes you come back to again and again, especially when you want to feel nourished and cozy. I genuinely hope you give it a try and make it your own, whether for a family dinner or a special evening in. You’re going to love how the humble lentil and mushroom take center stage in this beautiful dish.