Mushroom and basil lasagne

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Alice Hart

Published 2018

  • About

The ingredients are rich, but this is a delicate dish that’s elegant rather than clumsy, thanks to the fine layering. As with all simple food, it demands quality ingredients. Ideally, make your own lasagne sheets, or use sheets of good-quality bought fresh pasta, and roll them out ethereally thin.


  • 1 quantity béchamel sauce
  • 30 g (1 oz) butter, plus extra for greasing


Start by making the béchamel sauce, then cover to prevent a skin forming and set aside.

Preheat the oven to 180°C (350°F/Gas 4) and grease a medium–large ceramic lasagne dish. Cut the lasagne sheets into halves or thirds so they can be layered in the dish easily. Drop each shee