# Mushroom Bolognese Lasagna

This is a vegetarian mushroom bolognese lasagna that incorporates several types of mushrooms and a homemade béchamel sauce.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- oil
- celery
- parsnips
- shallots
- trumpet mushrooms
- cremini mushrooms
- shiitake mushrooms
- portobello mushrooms
- garlic
- corn starch
- water
- milk
- pepper
- salt
- butter
- white wine
- vegetable broth
- Parmesan cheese
- lasagna noodles
- sage
- olive oil
- black pepper
- parsley

## Instructions

1. Add oil to a pan.
2. Sauté celery, parsnips, and shallots until they start to get some color.
3. Add trumpet, cremini, shiitake, and portobello mushrooms to the pan and cook.
4. For the béchamel sauce, add garlic to melted butter in a separate pot.
5. Add finely diced shallots to the pot with the garlic and butter.
6. Combine corn starch and water in a bowl to make a quick paste.
7. Whisk the corn starch paste into the garlic and shallot mixture.
8. Gradually add room temperature milk to the thickened mixture, whisking constantly.
9. Season the béchamel with pepper and salt.
10. Salt the mushroom mixture.
11. Add garlic to the mushroom mixture and continue cooking until browned.
12. Melt a little more butter in the mushroom mixture.
13. Deglaze the pan with white wine, scraping all the bits from the bottom.
14. Add vegetable broth to the mushroom mixture.
15. Add Parmesan cheese to the béchamel sauce.
16. Strain the béchamel sauce to remove any magical bits.
17. Combine the strained béchamel sauce with the mushroom bolognese.
18. Lay lasagna noodles in a baking dish.
19. Add Parmesan cheese on top of the noodles.
20. Layer the mushroom bolognese sauce over the Parmesan cheese.
21. Sprinkle sage over the layers.
22. Cover the lasagna with aluminum foil and bake in the oven for 30 minutes.
23. Remove the foil, broil the lasagna until golden brown, then take it out of the oven.
24. Plate a slice of lasagna.
25. Drizzle with olive oil.
26. Grate fresh Parmesan cheese on top.
27. Add a touch of black pepper.
28. Garnish with parsley.

## Equipment

- pan
- pot
- whisk
- tongs
- strainer
- baking dish
- aluminum foil
- oven
- spatula
- grater

## Tips

- For the béchamel, have the milk at room temperature before adding it to the mixture.
- Scrape all the browned bits from the pan when deglazing with white wine, as they add flavor.
- When assembling the lasagna, include two and a half layers of Parmesan cheese and mushroom bolognese between each layer of pasta. Add sage on top.

## Source

- Original video: https://www.youtube.com/watch?v=W0Tr8zKDPWU&ab_channel=elli%E2%97%A1%CC%88
- Recipe page: https://www.cliprecipe.com/recipe/109bbd2c-46a8-4e78-8fb6-fe81460bbf76
- Extracted: 2025-09-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt