Vegetarian Lasagna Recipe

How to Make Vegetarian Lasagna?


Serve: 8



3 oz dried porcini mushrooms
4 tablespoons olive oil
2 finely chopped onions
two 14 oz canned chopped tomatoes
1/2 cup butter, plus extra for greasing
2 lb sliced white mushrooms
2 finely chopped garlic cloves
2 tablespoons lemon juice
1 teaspoon Dijon mustard
jar of store-bought cheese sauce
12 sheets no-precook lasagna
1 cup grated Parmesan cheese
salt and pepper


  • Preheat the oven to 400F.

  • Soak the porcini mushrooms in a small bowl with boiling water for 45 minutes.
    While waiting, heat the oil in a skillet. Add in the onions. Cook while stirring occasionally for 6 minutes.

  • Add in the tomatoes. Continue to stir and cook for 10 minutes. Add in salt and pepper to taste. Set aside.

  • After the porcini mushrooms are done, drain and slice.

  • Melt half the butter in a large skillet. Add in the porcini and white mushrooms. Cook until juices coming out from the mushrooms.

  • Add in the garlic and lemon juice. Add in some salt and pepper to season. Cook while stirring occasionally over low heat until the liquid has almost evaporated fully.

  • Grease an ovenproof dish with the extra butter.

  • Combine the mustard with the cheese sauce in a bowl. Then spread a layer over the bottom of the ovenproof dish.

  • Place a layer of lasagna sheets on top. Arrange the mushrooms over.

  • Then spread another layer of sauce, another layer of lasagna, the tomato mixture, top with another layer of sauce.

  • Sprinkle the Parmesan cheese over and dot with the remaining butter.

  • Send to the oven and bake for 25 minutes. Remove from the oven.

  • Transfer to the serving dishes and serve.

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