Wild mushroom lasagne with a Parmesan cream

Wild mushroom lasagne with a Parmesan cream

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(2 ratings)


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Cooking time

Prep: 1 hr Cook: 50 mins Plus chilling

Skill level

For the keen cook


Serves 6

A delectable dinner party main that combines a blend of incredible flavours, from MasterChef's Monica Galetti

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 1 tbsp olive oil
  • 600g wild mushrooms
  • 50g unsalted butter, plus extra knob for frying
  • 50g flour
  • 500ml milk
  • 2 egg yolks
  • 25g Gruyère or vegetarian alternative, grated
  • 25g large sheets fresh cheddar or vegetarian alternative, grated
  • 3 3 large sheets fresh pasta (about 12 x 20cm), cooked

For the parmesan cream

  • 200ml double cream
  • 100g butter
  • 50g parmesan or vegetarian alternative, grated
  • a little milk

For the confit peppers

  • 3 mixed peppers, peeled, deseeded and thinly sliced
  • olive oil, for frying

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  1. Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
  2. Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in Gruyère and cheddar, season, then fold through the mushrooms.
  3. To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
  4. For the Parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the Parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
  5. For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
  6. Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of Parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of Parmesan cream, the confit peppers and a salad.

Recipe from Good Food magazine, November 2010

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mike909's picture

Ah - sorry - seen the cheddar ref - "grated sheets of cheddar" - ok odd but I guess a block would do!

mike909's picture

The method says "add the gruyere and cheddar" in step 2 - does this mean "or" or are the ingredients missing "cheddar"?

carolinehire's picture

Thanks very much for alerting us to the missing ingredient - we've now added it. Sorry for any inconvenience caused. HelenP, I'll pass on your other feedback to the cookery team.

pringles's picture

mmm! oh! yes!...loved this dish guests were pleased too.

The good food magazine recepie says to use 50g/2oz plain flour :)

thecleverbit's picture
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I made this for a dinner party and it was brilliant! My suggestion would be to prepare it 24 hours in advance, it set perfectly and the parmesan cream was delicious! One of my guests was a chef and she commented on how different and interesting the dish was!

Top stuff, will definitely make it again.

pengle's picture
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2nd post herewith as I forgot to rate it.

pengle's picture
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I tried this recipe yesterday. A couple of comments
1. The receipe requires flour but the ingredient list doesnt include this or say how much to use. I used 2.5 tbsps and that was ok but it was a bit of a guess.
2. Cutting the lasagne into slices before cooking didnt work that well. It didnt turn out as solid as it looks in the picture (despite leaving it in the fridge overnight, weighted down). It looked more like a mushroom pasta stroganoff than a mushroom lasagne. When I cook it again I will probably cook it whole and leave it in the terrine until I am ready to serve it
3. That said, although the asthetics werent great. the taste was. I served it with roasted cherry tomatoes and roasted peppers rather than salad. I would definately cook this again.