Lasagna with 3 types of mushrooms

For this lasagna you’ll need oyster mushrooms, button mushrooms and shitake mushrooms. All three are easy to find and affordable.

We bring you a recipe for lasagna with several kinds of mushrooms mixed with juicy béchamel sauce between rows of delicious pasta baked with Gouda cheese. Among the three types of mushrooms for this recipe you will need classic spices like onion, garlic and parsley to give an irresistible taste to your lasagna. Lasagna is served with crispy lettuce.

mushrooms lasagna



1 package of pasta for lasagna

350 g button mushrooms

200 g oyster mushrooms

150 g shitake mushrooms

100 g porcini or 3 tablespoons dried mushrooms

Sprig of parsley leaf

1 purple onion

4 cloves of garlic

250 g gouda

1 sour cream

3 tablespoons flour

1 liter of milk

2 tablespoons butter


Olive oil, salt, pepper


Briefly fry in the flour in butter and slowly add milk stirring constantly with a whisk. Season with salt, pepper and nutmeg and boil for 15 minutes over medium heat. When the sauce is partially cooled mix in the sour cream. Cut the onions, parsley and garlic into small pieces. Get the mushrooms cleaned and sliced. If you have dried mushrooms, pour them with hot water, then drain them before using. Put graded gouda cheese. In olive oil, fry the onions, add mushrooms and stir for 10 min. Put out the fire and mix in the garlic and parsley.


On the bottom of the container in which you will bake lasagna put butter, cover with a layer of béchamel sauce.  Lie layers of dough, béchamel, fried mushrooms and grated gouda until you run out of ingredients. The last layer is finished with béchamel and grated Gaudi. Bake in preheated oven for 20 minutes at 200 degrees C. When the lasagna is almost done let them cool off for 15 minutes and serve with a crispy salad.

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