Mushroom & Truffle Lasagna Verde: A Luxe Vegetarian Pasta Bake Recipe
Recipe By Slurrp Editorial
Lasagna is already the sort of dish that turns dinner into an occasion, but a mushroom and truffle version takes things several notches further. This lasagna verde swaps classic pasta sheets for vibrant green ones and layers them with earthy mushrooms, creamy béchamel, Parmesan and a fragrant touch of truffle. The mushrooms bring savoury depth while the truffle adds its unmistakable earthy aroma without needing much else to make the dish feel indulgent. Finished with bubbling cheese and crisp golden edges, this lasagna verde makes a beautiful vegetarian centrepiece for a leisurely dinner, festive table or weekend cooking project.
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1hr 25minstotal
1hr 25m.total
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Add to Shopping ListIngredients for Mushroom & Truffle Lasagna Verde: A Luxe Vegetarian Pasta Bake Recipe
- 3 nos – sheets lasagna verde
- 66.67 g mixed mushrooms
- As required finely sliced
- 0.17 tbsp olive oil
- 0.17 tbsp Butter
- 0.17 nos medium onion
- As required finely chopped
- 1.83 nos – cloves garlic
- As required finely chopped
- 0.17 tsp Fresh thyme leaves
- 0.17 tbsp truffle oil
- As required ½ cup grated Parmesan
- 0.17 cup shredded mozzarella
- 1/2 tbsp Butter
- 1/2 tbsp plain flour
- 0.33 cups ½full-fat milk
- As required ¼ tsp nutmeg
- As required ½ cup grated Parmesan
- As required salt and black pepper
- As required to taste
Directions: Mushroom & Truffle Lasagna Verde: A Luxe Vegetarian Pasta Bake Recipe
- STEP 1.Start with the mushroom filling. Heat olive oil and butter in a large pan over medium-high heat. Add the chopped onion and cook until softened.
- STEP 2.Add the garlic and thyme and cook for another 30 seconds. Add the sliced mushrooms in batches so they have enough space to brown rather than steam.
- STEP 3.Season with salt and black pepper. Cook for 7–10 minutes until the mushrooms are deeply browned and most of their moisture has evaporated. Take the pan off the heat and stir in the truffle oil.
- STEP 4.To make the béchamel, melt butter in a saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes. Gradually pour in the milk while whisking to prevent lumps.
- STEP 5.Cook until the sauce thickens enough to coat the back of a spoon. Add nutmeg, Parmesan, salt and black pepper. Stir well and remove from the heat.
- STEP 6.Preheat your oven to 180°C. Spread a thin layer of béchamel across the base of a baking dish. Add a layer of lasagna verde sheets, followed by mushrooms, béchamel, Parmesan and mozzarella.
- STEP 7.Repeat the layers until all the ingredients are used, finishing with béchamel, mozzarella and Parmesan on top.
- STEP 8.Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until bubbling and golden on top.
- STEP 9.Let the lasagna rest for 10–15 minutes before slicing. Finish with a few drops of truffle oil and fresh thyme before serving.
Nutrition
value
value
158
calories per serving
10 g Fat4 g Protein12 g Carbs< 1 g FiberOther
Current Totals
- Fat10g
- Protein4g
- Carbs12g
- Fiber< 1g
MacroNutrients
- Carbs12g
- Protein4g
- Fiber< 1g
Fats
- Fat10g
Vitamins & Minerals
- Calcium111mg
- Iron< 1mg
- Vitamin A10mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium15mg
- Manganese< 1mg
- Phosphorus88mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial