I really like lasagna, but since we’re a vegetarian household, we don’t make a bolognese version. I’ve had veggie ones that I quite liked – my favourite was a tricolore with gorgeous home-made pesto – but often veggie lasagna is synonymous with soggy bits of courgette and mushroom. To overcome this, I experimented with spinach and nuts and then refined the dish into lasagna bianco (although I suppose it is beige rather than white). It is smooth with white sauce, crunchy with walnuts and rich with mushrooms. It’s pretty easy to make and makes a good dinner with salad.
Lasagne bianco (mushroom lasagne)
A vegetarian lasagna that uses mushrooms, white sauce and nuts for flavour and texture. It makes a nice dinner-party dish and is great with a green salad.
Author: Edinburgh Foody
Recipe type: Main Course
- 8 sheets of lasanga
- 50 ml vegetable oil
- 100 ml flour
- 750 ml milk
- 100 grams cheese + 20 gr to sprinkle on top
- 1 pinch nutmeg
- Pepper to taste
- 1 small onion, finely chopped
- 250 grams mushrooms, finely chopped
- 1 tbsp oil
- 2 tbsp soy sauce
- 50 ml sherry (or Martini Rosso)
- 100 grams walnuts
- Make the sauce:
- Heat the oil, and make a roux with the flour.
- Add the milk slowly to make a smooth sauce.
- Cook for five to ten minutes to get rid of the flour flavour.
- Flavour with quarter of a stock cube, or a good pinch of salt.
- Add the cheese.
- Season to taste.
- Make the mushroom filling:
- Heat the oil and soften the onion.
- Add the mushroom and fry until almost dry.
- Add the soy and sherry, and cook off. The mixture should be fairly dry.
- Smear a layer of sauce on the bottom of the container.
- Put the first two lasagne sheets in.
- Cover with about ⅕ of the sauce.
- Sprinkle with ½ of the nuts.
- Cover with the next two lasagna sheets, at 90 degrees to the previous sheets.
- Cover with the mushrooms mixture.
- Cover with the next two lasagna sheets, at 90 degrees angle.
- Cover with about ⅕ of the sauce and the remaining nuts.
- Cover with the last two lasagna sheets.
- Cover with the remaining sauce.
- Sprinkle with a thin layer of cheese.
- Cover and bake for 35 minutes.
- Take the foil off and bake for another 10 minutes.
- Serve immediately.
I’ve tried different versions of vegetarian lasagna recently, not because I am vegetarian, I just like to try new recipes. This one is something I haven’t tried before but I definitely will next time I make the lasagna.
Lovely to hear from you! I am definitely with you there, I love to try new recipes!