Name: Mushroom Lentil Lasagne with Bechamel Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium brown onion finely chopped; 1 large carrot peeled then finely chopped; 2 stalks of celery finely chopped; 3 cloves of garlic put through a garlic press or finely minced; ¼ teaspoon fennel seeds (optional); 2 heaped teaspoons dried oregano; 1 level teaspoon dried parsley; 1 tablespoon butter; 350 g (4 ¾ cups) chestnut (brown) mushrooms sliced; 2 x 400 g (2 x 14.5 oz) cans chopped (diced) tomatoes plus a little water; 2 tablespoons tomato puree (paste); ½ tablespoon balsamic vinegar; 500 ml (2 ¼ cups) vegetable stock (made with hot water and 1 vegetable stock cube); 1 teaspoon light soy sauce; ½ tablespoon Henderson's Relish or vegetarian Worcestershire sauce; 2 dried bay leaves; 250 g (3 cups) cooked puy lentils (green or brown canned lentils can be used); 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 60 g (½ a stick + 1 tsp) butter; 60 g (just under ½ cup) plain flour (all-purpose flour); 450 ml (2 cups) semi-skimmed milk; ⅛ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; ¼ teaspoon freshly grated nutmeg; 250 g fresh egg lasagne sheets (about 6 large sheets); 150 g (1 x 5 oz) ball fresh mozzarella, grated; 90 g (¾ cup) mature (sharp) cheddar cheese, grated; 25 g (¼ cup) Pecorino cheese (vegetarian hard Italian cheese), finely grated

There’s something so comforting about a warm, cheesy lasagne bubbling fresh from the oven, and this Mushroom Lentil Lasagne with Bechamel Recipe brings that cozy feeling without any meat. It’s got this rich, velvety bechamel sauce layered with hearty lentil and mushroom ragu that just melts in your mouth—trust me, it’s worth every step.

A rectangular white baking dish holds a cooked lasagna with a golden brown top layer that is bubbly and slightly crispy, showing uneven patches of browned cheese. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The lasagna has multiple visible layers under the browned cheese, with hints of creamy white and sauce peeking through near the edges. The dish sits on a soft gray cloth over a white marbled surface. 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 with Bechamel Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne with Bechamel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne with Bechamel Recipe

Why You'll Love This Recipe

This Mushroom Lentil Lasagne with Bechamel Recipe is one of those dishes I keep going back to when I want a satisfying meal that feels special but is actually pretty straightforward to pull off. I’m excited to share why it genuinely stands out.

Deep, layered flavors: The slow-simmered mushroom and lentil ragu combined with fresh herbs and simmered for nearly an hour really creates a robust base you’ll adore.
Silky bechamel sauce: Making your own bechamel adds a creamy, nutty texture that transforms this lasagne from everyday to decadent.
Vegetarian but hearty: Using chestnut mushrooms and puy lentils gives this dish a meaty texture that even my omnivore friends rave about.
Customizable layers: With the option to swap cheeses or pasta type, you can tailor this lasagne to your preferences and dietary needs.

Ingredients & Why They Work

The balance of fresh vegetables, herbs, and pantry essentials is what makes this Mushroom Lentil Lasagne with Bechamel Recipe truly shine. Each ingredient brings its own magic to the table, so here are a few tips to help you shop and prep like a pro.

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium brown onion with a papery skin, a large peeled bright orange carrot, two fresh green celery stalks, three cloves of garlic with white skins, a small white ceramic bowl of light brown fennel seeds, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of dried parsley flakes, a small pat of pale yellow butter, a cluster of fresh chestnut brown mushrooms with caps and stems, two small white ceramic bowls filled with bright red chopped tomatoes, a small white ceramic bowl of deep red tomato puree, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden vegetable stock, a small white ceramic bowl of dark soy sauce, two dried bay leaves, a small white ceramic bowl of green cooked puy lentils, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small pat of pale yellow butter for the bechamel, a small white ceramic bowl of fine plain flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl of freshly grated nutmeg, six fresh egg lasagne sheets with smooth pale yellow surfaces, a small pile of grated white mozzarella cheese, a small pile of grated sharp orange cheddar cheese, and a small pile of finely grated pale yellow pecorino cheese all arranged symmetrically and balanced, 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: These have a lovely earthy flavor and hold their texture well when cooked down—don’t skimp on the quantity, they’re key to the ragu’s depth.
Puy lentils: Their firm texture and peppery taste make them perfect for this dish. If you're short on time, canned lentils work fine—just rinse and drain.
Fresh egg lasagne sheets: Using fresh pasta cuts down on cooking time and gives the layers a silky softness that you won’t get from dried pasta unless you pre-cook it.
Butter and flour: The base of your bechamel sauce, they thicken the milk into that luscious creaminess you want. Don’t rush this step—it’s worth the patience.
Freshly grated nutmeg: Just a pinch in your bechamel adds subtle warmth and complexity—don’t substitute with ground nutmeg straight from a jar if you can help it; freshly grated is worth the effort.
Henderson's Relish or vegetarian Worcestershire sauce: These umami bombs deepen the ragu’s savory notes beautifully; if you can’t find Henderson’s, Worcestershire sauce is a fantastic stand-in.
Cheese trio (Mozzarella, Cheddar, Pecorino): Each cheese adds a different layer of flavor and melt—mozzarella for creaminess, cheddar for sharpness, pecorino for a salty kick.
Chopped tomatoes and tomato puree: Together they provide body and tang to the sauce, balancing out the earthiness from mushrooms.

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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 my favorite things about this Mushroom Lentil Lasagne with Bechamel Recipe is how flexible it is—whether it’s swapping in your favorite herbs, adjusting the cheese blend, or even changing up the lentils. Feel free to make it your own!

Variation: I sometimes add a handful of chopped spinach or kale to the ragu near the end for some extra greens and texture. It’s a simple way to sneak in extra veggies without overpowering the dish.
Make it gluten-free: Try using gluten-free lasagne sheets and substitute the plain flour in the bechamel with a gluten-free blend or cornstarch—you might have to adjust liquid slightly to get the right consistency.
Vegan adaptation: Swap the butter with vegan margarine, use plant-based milk in the bechamel, and select vegan cheese alternatives. I recommend nutritional yeast for that cheesy umami punch.
Mushroom variety: Feel free to experiment with cremini or shiitake mushrooms for variation; they'll bring a slightly different flavor profile.

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

A close-up of a thick slice of lasagna being lifted from a white baking dish with a fork, showing five layers of wide, flat pasta sheets alternated with rich layers of chunky, dark brown lentil and tomato sauce mixed with herbs, and creamy, melted cheese on top that is golden brown and slightly bubbly. The background is a white marbled texture with a blurred green plant. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavorful Ragu

Start by gently heating olive oil in a large sauté pan, then add your finely chopped onions, carrots, and celery with a pinch of salt. Patience is key here—cooking them over medium-low heat for at least 20 minutes helps bring out their natural sweetness without burning. Once soft, stir in garlic, a hint of fennel seeds if you like, oregano, and parsley. Add the mushrooms and butter next, seasoning well. Cooking them until their juices evaporate gives the ragu its rich, concentrated flavor—stir regularly so nothing sticks or burns. This slow, thoughtful cooking shapes the dish’s foundation.

Step 2: Simmering the Ragu to Perfection

With the mushrooms soft, pour in the chopped tomatoes and tomato puree, giving the pot a good stir. Add balsamic vinegar to brighten the flavor, then pour in the vegetable stock along with the lentils. Season with soy sauce, Henderson’s Relish, and bay leaves. Lower the heat and let it all simmer gently for around an hour, stirring occasionally to prevent sticking. This step is where the flavors meld beautifully, so resist the urge to rush it. The long simmer enhances the ragu’s depth and makes sure the lentils soak in all that wonderful flavor.

Step 3: Whipping Up the Creamy Bechamel

Melt your butter in a saucepan and whisk in the flour, cooking just until it forms a paste—this is your roux. Slowly add the milk bit by bit, whisking constantly to avoid lumps. Keep adding milk until the sauce is thick and silky. Season with salt, pepper, and a pinch of freshly grated nutmeg. The bechamel can sit aside until you’re ready to layer the lasagne—it’s the silky hug that binds everything together.

Step 4: Assembling Your Lasagne Layers

Spread a thin layer of the ragu on the base of your casserole dish to stop the pasta sticking. Lay down your fresh lasagne sheets carefully—try not to overlap too much so they cook evenly. Spread half the ragu over the pasta, then sprinkle on some of your mixed cheeses. Pour some bechamel over the cheese before adding the next layer of pasta. Repeat, finishing with a top layer of pasta sheets. Pour over the remaining bechamel sauce then cover generously with the remaining cheeses, especially the Pecorino for that lovely salty crust once baked.

Step 5: Baking and Final Touches

Bake your assembled lasagne at 170°C (335°F fan) or 190°C (375°F conventional) uncovered for about 25-30 minutes. I like to turn the dish halfway through so it browns evenly. When the top is golden and bubbling, take it out and let it rest for 10-15 minutes before serving—this helps it set nicely so the layers slice cleanly.

Top Tip

Over the years, I’ve picked up some handy tips that make the Mushroom Lentil Lasagne with Bechamel Recipe turn out great every single time. Whether you’re a first-timer or need a refresher, these pointers can be game-changers.

Slow cooking is key: Don’t rush the ragu; letting the mushrooms and veggies soften slowly builds the deepest flavor.
Beware of lumps in your bechamel: Add milk gradually while whisking constantly to keep the sauce smooth and creamy.
Layer evenly: Spread ingredients evenly in each layer to ensure every bite has the perfect balance of ragu, cheese, and sauce.
Rest before serving: Giving the lasagne time to set after baking makes cutting easier and the flavors more harmonious.

How to Serve Mushroom Lentil Lasagne with Bechamel Recipe

Mushroom Lentil Lasagne - Serving Suggestion

Garnishes

I often sprinkle freshly chopped flat-leaf parsley or a few basil leaves on top right before serving for a burst of color and freshness that cuts through the richness. A drizzle of good quality extra virgin olive oil isn’t a bad idea either—it adds a nice fruity note that makes each bite pop.

Side Dishes

My go-to is a simple crisp green salad tossed with lemon vinaigrette to balance the richness of the lasagne. Roasted seasonal vegetables like asparagus, zucchini, or cherry tomatoes also work beautifully if you want to make the meal more substantial.

Creative Ways to Present

For special dinners, I sometimes bake individual portions in small ramekins—perfect for elegant plating and controlling portions. You could also sprinkle toasted pine nuts or pumpkin seeds on top for a subtle crunch and extra texture.

Make Ahead and Storage

Storing Leftovers

I like to let any leftovers cool completely before covering them tightly and storing in the fridge. They usually keep well for up to three days. When reheating, I pop a piece in the oven at a lower temperature until warmed through—microwaves work in a pinch but sometimes make the pasta less tender.

Freezing

This lasagne freezes beautifully. I divide leftovers into single servings, wrap them tightly in plastic wrap and foil, then freeze. When you’re ready to eat, thaw overnight in the fridge before reheating gently in the oven, which keeps the texture much better than freezing a whole tray.

Reheating

To reheat, cover the portion with foil and warm it in a 160°C (320°F) oven for about 20-30 minutes until piping hot all the way through. This slow reheating helps preserve the creamy bechamel and layered textures without drying out the pasta.

Frequently Asked Questions:

Can I use dried lentils instead of cooked lentils?

Using dried lentils means you will need to cook them first before adding to the ragu. Puy lentils are my favorite because they hold their shape well, but any green or brown lentils will work if cooked until tender but not mushy.

Is it necessary to make the bechamel sauce from scratch?

For the creamiest, most authentic experience, making bechamel from scratch is worth it and really simple. However, you can use store-bought white sauce if you’re short on time, but it won’t have quite the same richness or that warm nutmeg flavor.

Can I use dried lasagne sheets instead of fresh?

You can absolutely swap fresh egg lasagne sheets for dried ones, but I recommend pre-cooking the dried pasta sheets or soaking them beforehand to avoid a chewy texture. Fresh pasta makes layering easier and gives a softer bite.

What if I can't find Henderson's Relish?

If Henderson's Relish isn’t available where you are, vegetarian Worcestershire sauce is a fantastic replacement. They add umami depth and a savory kick that elevates the ragu’s flavor profile.

Final Thoughts

This Mushroom Lentil Lasagne with Bechamel Recipe is one of my all-time favorites because it’s both hearty and elegant, perfect for cozy weeknights or dinner with friends. It’s honest food that doesn’t compromise on flavor or satisfaction, even without meat. I promise if you give it a try, the blend of earthy mushrooms, rich lentils, and that smooth bechamel will win you over just like it did me.