Nigella’s Mushroom Lasagna isn’t just a meatless version of the Italian classic. it’s something deeper, more velvety and honestly, a little decadent. If classic lasagna is bold and brawny with all that bubbling meat sauce, then this is its elegant, introspective cousin. It’s earthy and creamy with a whisper of white wine and garlic. She uses layers of tender mushrooms cooked down to their most umami-rich selves, nestled between ribbons of pasta and a béchamel sauce that clings like a cashmere throw. It’s comfort food for the soul, without being heavy or overwhelming.
I first tried it on a quiet November night when I’d just moved into a new apartment and had only two pans to my name. I remember sitting on the floor with the lasagna on my lap because I hadn’t bought a dining table yet. But even then, it felt like a feast.
Nigella Mushroom Lasagna Recipe
Ingredients Needed
Here’s everything you’ll need, broken down simply. Most of this is pantry-friendly but the mushrooms? They’re the stars-get the good ones if you can.
For The Mushroom Mixture
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 shallots, finely diced (or 1 small onion)
- 500g (about 1 lb) of mushrooms-ideally a mix (shiitake, chestnut, portobello, button)
- 100ml (just under ½ cup) dry white wine
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
For The Béchamel Sauce
- 50g (about 3.5 tablespoons) butter
- 50g (about 1/3 cup) plain flour
- 600ml (about 2.5 cups) whole milk, warmed
- A pinch of nutmeg (freshly grated if you have it)
- Salt to taste
To Assemble
- Fresh or no-boil lasagna sheets
- 100g grated parmesan (or a similar hard cheese)
- Optional: mozzarella or taleggio for some melting magic
I sometimes sneak in a layer of spinach or sautéed kale if I’m feeling virtuous. Nigella wouldn’t object, I think.
Equipment Needed
You really don’t need a full kitchen arsenal here but a few trusty tools will make this easier:
- A large sauté pan or skillet for the mushrooms
- A medium saucepan for the béchamel
- A whisk (I swear by my old one with a slightly bent handle)
- A baking dish (about 9×13 inches works perfectly)
- A wooden spoon or silicone spatula
- A cheese grater
- A ladle or large spoon for layering
Pro tip from personal experience: line your baking dish with parchment paper if it tends to stick. Nothing ruins lasagna like prying off the first slice like it owes you money.
Instructions To Make Nigella Lawson’s Mushroom Lasagna
Okay, here’s where the magic unfolds. And honestly? It’s kind of meditative. I like to play soft jazz and pour a glass of wine while doing this. It feels almost ceremonial.
1. Prepare The Mushrooms
In your big sauté pan, melt the butter with the olive oil. Toss in the garlic and shallots and let them gently sizzle. no browning, just softening. Then throw in the mushrooms. It might look like too much at first but trust the process. They’ll shrink down as they release their water and caramelize. Once they start to get golden edges, splash in the wine and add the thyme. Let it simmer until almost all the liquid evaporates. Season with salt and pepper.
The smell alone at this point is enough to make you feel smug.
2. Make The Béchamel
In a separate pan, melt the butter and whisk in the flour. Let it cook for a minute or two to get rid of the raw taste. this is called a roux but don’t let the fancy name intimidate you. Slowly whisk in the warm milk bit by bit. It’ll look lumpy at first but keep whisking. Eventually, you’ll get a smooth, silky sauce. Add salt and nutmeg. Taste it-it should be mild, creamy and have a hint of warmth.
3. Assemble The Lasagna
Spoon a thin layer of béchamel on the bottom of your dish. Add a layer of pasta sheets. Then mushrooms. Then more béchamel. Then a sprinkle of cheese. Repeat until everything’s used up, finishing with béchamel and a blanket of grated cheese on top.
At this point, if you’re anything like me, you’ll step back and just admire it for a moment.
4. Bake
Preheat your oven to 200°C (about 400°F). Bake the lasagna for 30-40 minutes until bubbling and golden on top. Let it sit for at least 10 minutes before serving. This resting time makes the layers settle and makes slicing easier.
During that wait, I like to clean the kitchen and then pour myself another glass of whatever’s open. Anticipation is half the flavor, I swear.
What I Learnt
Every time I’ve made this dish, I’ve been reminded that simplicity doesn’t mean compromise. Mushrooms, often underestimated, can be the star of the show when given time and a little love. Cooking them slowly until golden taught me patience. Béchamel reminded me that comfort doesn’t need to be flashy. just smooth, warm and consistent.
And on a more personal note? Cooking this lasagna made me feel capable during a season of my life when everything else felt uncertain. There’s something deeply grounding about layering, building, tasting, adjusting. It’s like therapy you get to eat afterward.
FAQs
What Makes Nigella Lawson’s Mushroom Lasagna Different From Other Lasagna Recipes?
Nigella’s mushroom lasagna is all about richness and comfort. Instead of traditional meat, she uses a mix of earthy, savory mushrooms, making it both indulgent and hearty. Plus, the addition of cream and white wine creates a silky, luxurious sauce that just takes the dish to another level!
Can I Make Nigella Lawson’s Mushroom Lasagna Ahead Of Time?
Definitely! This lasagna actually gets better after a day or two, as the flavors have more time to meld. You can assemble it the night before and keep it in the fridge, then pop it in the oven when you’re ready to eat. It’s the perfect make-ahead meal, especially for busy evenings or gatherings!
What Type Of Mushrooms Should I Use For Nigella’s Mushroom Lasagna?
You’ll want a mix of mushrooms for that deep, earthy flavor. A combination of cremini, portobello, and a handful of dried porcini (which you rehydrate) works wonders. The dried porcini add an intense umami flavor that’s almost like a secret ingredient. Trust me, you’ll want to try it!
