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Vegetarian Mushroom Lasagna Recipe

This vegetarian mushroom lasagna recipe is a mush try for all vegetarians out there!
Total Time1 hr
Course: Main Course
Cuisine: Italian, Vegetarian
Servings: 2 servings


  • 75 g butter
  • 50 g flour
  • 750 ml milk
  • 100 g Mascarpone cheese
  • 1 kg spinach
  • 1 teaspoon nutmeg
  • 50 g Parmesan grated
  • 400 g mushrooms
  • 500 g leeks cut in rounds
  • 2 cloves of garlic crushed
  • 10-12 canned tomatoes cut into thin slices
  • 250 g lasagna sheets
  • 70 g almond slices


  • Turn on the oven.
  • Scald the spinach in hot water for 2 minutes.
  • Drain thoroughly and chop finely.
  • Melt 50 g of butter on medium heat and then add the flour and simmer for 1 minute.
  • Take off the heat and add the milk, little by little, stirring until smooth.
  • Put the pot back on fire and stir continuously for 2-3 minutes.
  • Add the cream cheese, the chopped spinach, nutmeg and half of the grated Parmesan and mix until you get a homogenous sauce.
  • Heat the remaining butter in a different pan, and then add the mushrooms, the leeks and the garlic.
  • Sauté for 3-4 minutes. Add the tomatoes.
  • First, pour one quarter of the sauce on the bottom of a heat-resistant square pan (23x23 cm and 5 cm deep) then pour a third of the mushroom mixture, and layer of lasagna sheets on top.
  • Repeat the procedure twice more, ending with a layer of sauce on top.
  • Sprinkle the sliced almonds and then the Parmesan cheese on top.
  • Bake 25-30 minutes.
  • Serve the mushroom lasagna with a green salad.