This Wild Mushroom Lasagna recipe makes wonderful alternative to the traditional meat lasagna. Though not a traditional British recipe, it is popular during the fall when fresh wild mushrooms are plentiful. 

The fresh lasagna is not pre-cooked in this recipe as the juice given off from the mushrooms during cooking.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes


  • 1 small carrot, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 stick celery, finely chopped
  • 1 fresh bay leaf or 2 dried
  • 1 ¾ pints/1 liter milk
  • 2 ¼ oz/75g all purpose/plain flour
  • ¾ stick/75g butter
  • salt and ground pepper
  • 5 ½ oz/150g Parmesan sliced very thinly
  • 1 lb 2 oz/500g mixed wild mushrooms, cleaned
  • 5 ½ oz/150g white mushrooms, sliced thinly
  • 15 sheets fresh lasagna or use dried pasta that does not require pre-cooking,
  • 1 oz/25g finely grated Parmesan
  • 3 tbsp butter


  • Heat the oven to 375°F /190°C/gas5.
  • Place the finely chopped vegetables, bay-leaves and milk in a saucepan, bring to the boil then remove from the heat and leave to infuse for 10 minutes. Strain the milk from the vegetables and return the milk to a low heat and simmer very gently.
  • Meanwhile in a large saucepan, melt the butter without browning and stir in the flour to make a smooth paste. Pour the hot milk into the butter flour paste in a steady stream stirring all the time. Bring to the boil and simmer for 1 minute. Season with salt and pepper. The sauce should have a thick pouring consistency, if too thick add a little more hot milk.
  • Smear the inside of 7″square lasagna dish with 1 tablespoon of the butter. Pour a small amount of the sauce onto the bottom and cover with 1 layer of pasta, fitting snugly into the corners, followed by a layer of mushrooms and a layer of Parmesan shavings.
  • Repeat the layers – sauce, pasta, mushrooms, and Parmesan slices as you have ingredients for, finishing with a layer of sauce. Cover the surface with grated Parmesan and dot with butter.
  • Bake for 30 – 40 minutes until bubbling then remove from the oven and leave to cool slightly for 5 minutes before serving