A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.
Prep Time 20 minutes
Cooking Time 1 hour 10 minutes
4 tablespoons olive oil, divided
1 cup white button mushrooms, quartered
1 cup brown mushrooms, quartered
1 cup oyster mushrooms, quartered
2 stalks leeks, minced
2 white onions, minced
4 stalks celery, minced
3 cloves garlic, minced
1/2 cup white wine
4 cups (about 1 kilo) canned whole tomatoes
2 tablespoons chopped Italian parsley,
plus more for garnish
2 tablespoons chopped basil
2 tablespoons chopped oregano
2 tablespoons chopped thyme
1 1/2 tablespoons chopped rosemary
salt and pepper to taste
1 1/2 cups all-purpose cream
6 lasagna sheets,
cooked until al dente (no more than 8 minutes)
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine.
2 Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed.
3 In a 15-x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them.
4 Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley.
Post-baking tip: Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set.
If you liked this recipe, we highly recommend: Sweet Potato Lasagna Bolognese,
Creamy Vegetable Lasagna, Tuna Crepe Lasagna, more lasagna recipes
Photography by Miguel Nacianceno| Styling by Liezl Yap | Props from Rustan's Department Store (napkins and placemats)
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