There’s nothing quite like the rich, comforting layers of a classic lasagne, especially when it’s packed with wholesome goodness. This Mushroom Lentil Lasagne Recipe swaps the usual meat for earthy mushrooms and hearty lentils, creating a delicious, nourishing meal that feels like a warm hug on a plate.

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

I have to confess, this Mushroom Lentil Lasagne Recipe quickly became my go-to for cozy dinners. The blend of mushrooms and lentils creates a meaty texture that even my omnivore friends adore. What’s more, the bechamel sauce ties everything together so beautifully—creamy, indulgent, and utterly satisfying.

Hearty and Healthy: Lentils add a fantastic protein punch, making this recipe both nutritious and filling.
Umami-Packed Flavor: The combination of chestnut mushrooms, herbs, and a splash of balsamic vinegar gives depth that's hard to beat.
Kid-Friendly Comfort: It’s a great way to sneak more veggies and plant-based protein onto the plate without anyone complaining.
Flexible and Customizable: Whether you want it vegan, extra cheesy, or gluten-free, it’s simple to tweak to your liking.

Ingredients & Why They Work

Each ingredient in this Mushroom Lentil Lasagne Recipe has a role in building layers of flavor and texture you’ll love. Shopping smart and using fresh components will elevate the dish, and a few pantry staples help bind it all together perfectly.

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 robust, earthy flavor deepens the “meaty” base of the ragu better than common white button mushrooms.
Lentils (Puy or Brown): Adds a rich, protein-packed texture that blends seamlessly with the mushrooms.
Onion, Carrot & Celery: The classic soffritto starts the ragu, adding natural sweetness and body.
Garlic & Herbs: Fresh garlic with dried oregano and parsley balance the savory flavors.
Chopped Tomatoes & Tomato Purée: These bring acidity and richness, essential for a balanced sauce.
Balsamic Vinegar & Henderson's Relish: A splash adds complexity and umami—you can swap the relish for vegetarian Worcestershire sauce if needed.
Bechamel Sauce Ingredients (Butter, Flour, Milk, Nutmeg): This creamy layer softens the stronger flavors and keeps the lasagne luscious.
Lasagne Sheets (Fresh Egg or Dried): Fresh sheets need no pre-cook, making assembly easier, but dried pasta works well too if boiled first.
Cheeses (Mozzarella, Cheddar, Pecorino): The cheesy crust melts beautifully and adds that irresistible golden finish.

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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

One of the best things about this Mushroom Lentil Lasagne Recipe is how easy it is to make your own. I often swap the cheeses for vegan alternatives and sometimes throw in spinach or kale for extra greens. Feel free to experiment and make it suit your taste and lifestyle.

Vegan Version: Use plant-based butter and non-dairy milk for the bechamel, along with vegan cheese alternatives—I've done this, and it’s just as indulgent.
Extra Veg Boost: Try adding chopped bell pepper or zucchini to the ragu for more texture and flavor.
Dried Pasta Option: If using dried lasagne sheets, just cook them according to the package before assembling to avoid dryness.

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: Sauté the Base Vegetables Slowly

Start by heating olive oil in a large sauté pan and add your finely chopped onion, carrot, and celery with a pinch of salt. Cook them gently on medium-low heat for about 20 minutes, stirring occasionally. This slow cooking releases those sweet, mellow flavors that form the backbone of the ragu. Patience here really pays off!

Step 2: Build the Mushroom Lentil Ragu

Mix in the garlic, fennel seeds (if using), oregano, and parsley. Let that toast for a minute before adding the mushrooms and butter. Cook the mushrooms until they’re soft and all their juices have seeped out. Then pour in the canned tomatoes and tomato purée, splash in balsamic vinegar, stock, lentils, soy sauce, and Henderson's Relish. Don’t forget to toss two bay leaves into the mix! Simmer gently for nearly an hour to let those flavors deepen.

Step 3: Prepare the Silky Bechamel Sauce

Melt butter in a saucepan and whisk in the flour to make a smooth paste. Slowly add the milk, stirring constantly to keep the sauce lump-free. Finish with salt, pepper, and a hint of nutmeg. Set it aside while your ragu simmers – this creamy layer will be the magic touch in your lasagne.

Step 4: Assemble Your Layers

Spread a bit of ragu on the casserole base so the pasta doesn't stick. Layer lasagne sheets next, then half the ragu, a sprinkle of cheeses, and some bechamel. Add another layer of sheets and repeat. Finish with pasta, the remaining bechamel, and top with all the cheese. This layering is what creates that mouthwatering bite every time.

Step 5: Bake Until Golden and Bubbling

Bake uncovered at 170°C (335°F) fan or 190°C (375°F) conventional oven for about 25-30 minutes. I like to turn the pan halfway through cooking to ensure the top browns evenly. When golden and bubbling, your lasagne is ready! Let it cool for a bit before slicing so it holds together nicely.

Top Tip

Through my many attempts with this Mushroom Lentil Lasagne Recipe, I found a few things that really make a difference in getting it just right. Here’s what helped me achieve that perfect balance every time.

Low and Slow Veggies: Taking time to soften the onion, carrot, and celery gently prevents bitterness and builds sweetness that’s key to a rich ragu.
Simmer Without Rush: Let your ragu simmer long enough for flavors to meld—stir regularly so nothing sticks or burns.
Layer Cheese Thoughtfully: Adding cheeses between layers gives a gooey texture and flavor without overwhelming the dish on top.
Turn Your Dish Mid-Bake: It encourages even browning on top, avoiding burnt edges or a pale center.

How to Serve Mushroom Lentil Lasagne Recipe

Garnishes

I love finishing the lasagne with a sprinkle of fresh chopped parsley or basil—it adds a fresh pop and a lovely color contrast. Sometimes a little extra grated Pecorino on top right out of the oven gives a sharp, salty kick that's irresistible.

Side Dishes

Pair this Mushroom Lentil Lasagne Recipe with a crisp green salad dressed lightly with lemon vinaigrette or a simple plate of roasted vegetables like asparagus or Brussels sprouts. Garlic bread never disappoints either if you’re in the mood for something indulgent.

Creative Ways to Present

For special occasions, I’ve layered this lasagne in smaller individual ramekins for personalized servings—plus they look adorable on the table. You can also sprinkle edible flowers or microgreens on top for a beautiful, restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered tightly in the fridge and find they keep wonderfully for up to 3 days. Reheating in the oven maintains the texture much better than the microwave for me, but microwaving works fine if you’re short on time.

Freezing

I love making a big batch of this Mushroom Lentil Lasagne Recipe and freezing individual portions in freezer-safe bags. Just thaw overnight in the fridge before reheating, and the flavors remain fresh and vibrant—perfect for busy weeknights.

Reheating

To reheat, pop the lasagne in a 180°C (350°F) oven until heated through and bubbling again—usually about 20 minutes for a full casserole or 10 minutes for smaller portions. This keeps the pasta tender and the cheese melty without drying it out.

Frequently Asked Questions:

Can I use dried lentils instead of pre-cooked?

Yes! If using dried lentils, make sure to cook them thoroughly before adding them to the ragu. Puy or brown lentils work best as they hold their shape and add texture without getting mushy.

What can I substitute for Henderson's Relish?

If you can’t find Henderson's Relish, vegetarian Worcestershire sauce is an excellent substitute. Both add umami depth and a subtle tang to the sauce.

Is this recipe suitable for vegans?

Absolutely! To make this Mushroom Lentil Lasagne Recipe vegan, swap the butter and milk for plant-based alternatives and use vegan cheeses or omit the cheese entirely. The ragu is already plant-based, so it’s a smooth transition.

Can I prepare this lasagne ahead of time?

Definitely. You can assemble the lasagne a day ahead, cover it tightly, and store it in the fridge. When ready, bake as usual, adding a few extra minutes if it’s coming straight from the fridge.

Final Thoughts

This Mushroom Lentil Lasagne Recipe holds a special place in my kitchen—it’s a perfect blend of comfort and nutrition that feels indulgent yet wholesome. Once you try it, I think you’ll agree it’s a fantastic way to bring plant-based meals front and center without sacrificing flavor. Give it a go, share it with those you love, and enjoy every cozy bite!