Lasagna bianco – an easy but delicious vegetarian lasagna

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.

This is a rich dish - serve with a green salad, or a tomato and onion salad.

This is a rich dish – serve with a green salad, or a tomato and onion salad.

Lasagne bianco (mushroom lasagne)
Preparation time
Cooking time
Total time
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.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 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
  1. Make the sauce:
  2. Heat the oil, and make a roux with the flour.
  3. Add the milk slowly to make a smooth sauce.
  4. Cook for five to ten minutes to get rid of the flour flavour.
  5. Flavour with quarter of a stock cube, or a good pinch of salt.
  6. Add the cheese.
  7. Season to taste.
  8. Make the mushroom filling:
  9. Heat the oil and soften the onion.
  10. Add the mushroom and fry until almost dry.
  11. Add the soy and sherry, and cook off. The mixture should be fairly dry.
  12. Build:
  13. Smear a layer of sauce on the bottom of the container.
  14. Put the first two lasagne sheets in.
  15. Cover with about ⅕ of the sauce.
  16. Sprinkle with ½ of the nuts.
  17. Cover with the next two lasagna sheets, at 90 degrees to the previous sheets.
  18. Cover with the mushrooms mixture.
  19. Cover with the next two lasagna sheets, at 90 degrees angle.
  20. Cover with about ⅕ of the sauce and the remaining nuts.
  21. Cover with the last two lasagna sheets.
  22. Cover with the remaining sauce.
  23. Sprinkle with a thin layer of cheese.
  24. Cover and bake for 35 minutes.
  25. Take the foil off and bake for another 10 minutes.
  26. Serve immediately.

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About Caroline von Schmalensee

Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.


  1. 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.

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