Mushroom and basil lasagne


Preparation info

  • Difficulty


  • Serves


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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
  • 450 g (1 lb) fresh lasagne sheets
  • olive oil, for drizzling
  • 300 g (10½ oz) mushrooms, any sort, finely chopped
  • 1 garlic clove, crushed
  • a large handful of basil leaves
  • 4 tablespoons finely grated parmesan cheese
  • 2 balls buffalo mozzarella, torn into pieces


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 sheet, one by one, into a saucepan of boiling, salted water and simmer for 1–2 minutes, then drain and refresh under cold running water. Drizzle with olive oil and lay the sheets out on clean tea towels in a single layer.

Gently sauté the mushrooms in the butter for a few minutes until softened but not coloured. Stir in the garlic and cook for a further 2 minutes until much of the liquid has cooked off. Spread a little of the mixture over the base of the dish and scatter with basil leaves. Don’t use much; this is all about fine and delicate layering, not thick bands of filling. Cover the mushrooms with a layer of pasta, a very thin layer of béchamel, a little seasoning and a sprinkle of parmesan. Top with another layer of pasta then begin layering again, starting with the mushrooms. Continue layering until you have used all the ingredients, finishing with lasagne sheets, béchamel sauce and a final layer of torn mozzarella, all dusted with grated parmesan.

Bake for 35 minutes or so until the lasagne is bubbling and golden at the edges.