There’s something incredibly comforting about layers of rich sauce, tender pasta, and melty cheese all baked to bubbling perfection. This Mushroom Lentil Lasagne Recipe brings a hearty, earthy twist with mushrooms and lentils, making it a delicious, veggie-packed alternative that even meat lovers will adore.

A rectangular white baking dish filled with a lasagna shows three visible layers: the top layer is golden brown with patches of dark brown crisp spots from melted cheese, sprinkled with chopped green herbs. The middle layer appears creamy and soft with white sauce peeking through the top cheese. The bottom edges show slight browning where the sauce has bubbled over the sides. The dish rests on a white marbled surface with a gray cloth partially under it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne Recipe

Why You'll Love This Recipe

Every time I make this Mushroom Lentil Lasagne Recipe, it feels like a cozy hug on a plate. It’s comfort food with a healthy twist, bringing together earthy mushrooms, protein-packed lentils, and creamy béchamel in a way that just works beautifully. Here’s why this lasagne deserves a spot on your dinner table.

Rich, Hearty Flavor: The combination of sautéed mushrooms and slow-simmered lentil ragu creates deep, satisfying layers of taste without any meat.
Vegetarian & Nutritious: Lentils pack protein and fiber, making this dish wholesome, filling, and ideal for plant-based eaters.
Cheesy and Creamy: The béchamel sauce plus a trio of cheeses make every bite indulgent and comforting.
Make-Ahead Friendly: You can easily prep it in advance, freeze portions, and reheat without losing that homemade charm.

Ingredients & Why They Work

This Mushroom Lentil Lasagne Recipe comes together with ingredients that complement each other perfectly, creating layers of flavor and texture. Each element plays a role—from the umami-packed mushrooms to the creamy sauce—so picking good quality ingredients makes all the difference.

Flat lay of a medium brown onion finely chopped, a large peeled carrot finely chopped, two fresh celery stalks chopped, three whole uncracked garlic cloves, a small white bowl of olive oil, a small white bowl of butter, a heap of fresh sliced chestnut mushrooms, two fresh white ceramic bowls each filled with diced fresh tomatoes, a small white bowl of bright red tomato puree, a small white bowl of balsamic vinegar, a small white bowl of vegetable stock, a small white bowl of light soy sauce, two dried bay leaves, a small white bowl of cooked green puy lentils, a small white bowl of sea salt, a small white bowl of freshly ground black pepper, a small white bowl of dried oregano, a small white bowl of dried parsley, a small white bowl of fennel seeds, a small white bowl of Henderson's Relish, a small white bowl of plain all-purpose flour, a small white bowl of semi-skimmed milk, a small white bowl of freshly grated nutmeg, six fresh egg lasagne sheets arranged neatly, a small white bowl of grated fresh mozzarella, a small white bowl of grated mature sharp cheddar, a small white bowl of finely grated Pecorino cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chestnut mushrooms: Their meaty texture and deep flavor are amazing for replicating that satisfying 'meaty' feel in a veggie dish.
Puy lentils: These hold their shape well and add a lovely earthy taste with nutritious protein and fiber.
Brown onion, carrot & celery: The classic soffritto trio builds a flavorful aromatic base for the ragu.
Tomato puree & chopped tomatoes: They bring acidity and body, balancing the earthiness from the mushrooms and lentils.
Béchamel ingredients (butter, flour, milk, nutmeg): Creating a silky, creamy sauce that binds everything together and adds richness.
Cheese mix (mozzarella, mature cheddar, Pecorino): Using a mixture gives you gooey melt, sharp bite, and that irresistible golden crust.
Herbs & seasonings (oregano, parsley, soy sauce, bay leaves): Layered herbs amp up the flavor complexity, and umami boosters like soy sauce enhance depth.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a fan of keeping things classic but inviting little twists into this Mushroom Lentil Lasagne Recipe is a fun way to keep it fresh. Whether it’s swapping cheeses or adding different veggies, it’s all about making the dish your own and getting creative in the kitchen.

Variation: I once swapped out the chestnut mushrooms for a mix of shiitake and cremini to add more depth—and it worked beautifully, giving it a slightly smoky edge.
Vegan option: Try swapping butter and milk in the béchamel for plant-based alternatives, and use vegan cheese or nutritional yeast on top.
Gluten-free: Use gluten-free flour blends for the béchamel sauce and gluten-free lasagne sheets if you need to avoid gluten.
Extra greens: Adding chopped spinach or kale to the ragu layers adds freshness and a pop of color.

Step-by-Step: How I Make Mushroom Lentil Lasagne Recipe

The image shows a close-up of a slice of lasagna being lifted from a white baking dish by a utensil. The lasagna has multiple layers of pasta sheets in light golden color, alternating with thick layers of a rich brown lentil and tomato sauce mixed with diced vegetables. A golden-brown melted cheese layer sits on top with a slightly crispy texture. The background is softly blurred with a green plant, and the surface underneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slowly Build Your Ragu Base

Heat olive oil gently and sauté the finely chopped onion, carrot, and celery with a pinch of salt over medium-low heat for around 20 minutes. Don’t rush this step—softening these veggies slowly brings out their sweetness and forms the backbone of the sauce. Once soft, add garlic, fennel seeds if you’re using them, oregano, and parsley. Stir and cook until fragrant, about a minute.

Step 2: Cook the Mushrooms Until Perfectly Tender

Add all the sliced mushrooms and a tablespoon of butter, seasoning with salt and pepper. Cook over medium heat, stirring often, until they release their juices and become tender—about 10 minutes. This step is where your kitchen will start smelling incredible, so keep stirring to avoid sticking!

Step 3: Bring the Ragu Together

Pour in the chopped tomatoes (including a splash of water to catch any leftover tomato goodness in the cans), tomato puree, and balsamic vinegar. Add vegetable stock along with your cooked lentils, soy sauce, Henderson’s Relish (or vegetarian Worcestershire), and bay leaves. Season with salt and pepper again, then reduce to a low simmer. Let it cook, stirring every now and then, for 50-60 minutes until thickened and rich.

Step 4: Whip Up a Silky Béchamel Sauce

Melt butter in a saucepan, then stir in flour to make a paste. Gradually whisk in milk, smoothing out any lumps, until you have a thick, creamy sauce. Season with salt, pepper, and a hint of freshly grated nutmeg—this little spice truly elevates the béchamel’s flavor. Set it aside until you’re ready to assemble.

Step 5: Layer, Layer, Layer!

Start with a thin layer of ragu in your baking dish, then cover with lasagne sheets (no overlapping too much). Spread half the ragu on top, sprinkle a generous handful of cheese, then dollop béchamel sauce over that. Add another lasagne layer, repeat the ragu, cheese, and béchamel, then finish with a top layer of sheets covered in the last béchamel and topped with the remaining cheese mix.

Step 6: Bake to Golden, Bubbling Perfection

Bake your lasagne uncovered at 170°C (335°F) fan / 190°C (375°F) conventional for 25-30 minutes. Halfway through, rotate the dish for even cooking. When the top is golden and bubbling, it’s ready to come out. Let it cool slightly before slicing so it sets up nicely for perfect portions.

Top Tip

After making this Mushroom Lentil Lasagne Recipe a handful of times, I realized a few simple tweaks really make a difference in the final dish—things I wish I’d known from the start!

Sauté Slowly: Taking your time softening the veggies and mushrooms develops flavor and prevents soggy textures.
Don’t Skip the Nutmeg: That pinch in the béchamel sauce adds warmth and rounds out the creamy flavor perfectly.
Use Fresh Pasta Sheets if Possible: They layer easier and tend to cook up more tender and silky.
Let It Rest: Allow the lasagne to sit for at least 10 minutes before serving—it helps everything set and makes slicing neat.

How to Serve Mushroom Lentil Lasagne Recipe

mushroom lentil lasagne - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of fresh basil leaves or a little chopped parsley for color and freshness. Sometimes a few chili flakes add a subtle heat that plays beautifully with the creamy layers.

Side Dishes

A crisp green salad with lemon vinaigrette is a lovely contrast to the rich lasagne, and garlic bread or crusty artisan rolls round out the meal nicely. Roasted veggies like asparagus or broccoli also fit perfectly on the plate.

Creative Ways to Present

For dinner parties, I sometimes bake the lasagne in individual ramekins—everyone loves their personal portion. I’ve also used colorful heirloom tomatoes sliced on top before the final cheese layer for a pop of color and extra juice.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered tightly in the fridge for up to three days. It reheats beautifully in the oven or microwave, keeping that delicious texture and flavor intact.

Freezing

This Mushroom Lentil Lasagne Recipe freezes particularly well. I divide it into individual portions, store them in freezer bags, and defrost overnight before reheating. It makes an easy go-to meal for busy nights.

Reheating

I usually reheat leftovers in the oven at a moderate temperature to keep the top crispy and the interior steaming hot. If you’re in a hurry, the microwave works fine—just cover the lasagne to keep moisture in.

Frequently Asked Questions:

Can I use dried lentils for this Mushroom Lentil Lasagne Recipe?

Yes, you can use dried lentils, but make sure to cook them fully before adding to the ragu. Puy lentils are best as they hold their shape and have a nice texture after cooking.

Do I need to pre-cook the lasagne sheets?

If using fresh egg lasagne sheets, there’s no need to pre-cook them—they cook perfectly in the oven with the sauce. For dried sheets, I recommend boiling them first unless the package says otherwise.

What can I substitute for Henderson’s Relish if I can’t find it?

Vegetarian Worcestershire sauce is a great substitute. It adds a similar umami depth to the ragu that complements the mushrooms and lentils well.

Can I make this Mushroom Lentil Lasagne Recipe vegan?

Yes, simply swap the butter and milk in the béchamel with plant-based alternatives, and use vegan cheese or nutritional yeast on top. The ragu is already vegetarian-friendly and rich in flavor.

Final Thoughts

This Mushroom Lentil Lasagne Recipe is one of my favorite ways to bring cozy comfort food vibes to the table with a veggie-forward, hearty bite. It’s a dish I return to again and again, especially when I want something nourishing yet indulgent. I hope you give it a go and find it as satisfying as I do—nothing beats the smell of this lasagne baking in the oven on a chilly evening!