Nigella Mushroom Lasagna

The beauty of Nigella Mushroom Lasagna lies in its balance — soft, rich, and earthy, with just the right hum of spice. It’s not trying to mimic a meat dish or impress with fussiness. It’s a celebration of mushrooms — all shapes and kinds — cooked down with garlic, onions, and then hugged in a silky cream sauce. The nod to Nigella Lawson is obvious: indulgent but smart, comforting without being bland.

If you’ve only ever made lasagna the meat-heavy way, this recipe will surprise you. It holds its own — with deep, savoury layers and enough texture to keep you coming back for seconds (or thirds… no judgment here).

Ingredients List

• 250g lasagne sheets — I use spinach ones for a bit of colour.
• 5 tbsp olive oil — for sautéing and richness.
• 1 onion, finely chopped — base flavour; red or white, both work.
• 1 clove garlic, chopped — not minced to death, please.
• 500g mushrooms — go wild: chestnut, shiitake, portobello, whatever’s in season.
• 1kg fresh spinach — baby spinach wilts quickly and blends beautifully.
• 1 tbsp lemon juice — keeps the mushrooms bright and earthy.
• 2 tsp ground coriander — unexpected, but lovely and aromatic.
• 150g pine nuts, toasted — adds crunch and a subtle nuttiness.
• 2 tsp chili powder — adjust to taste; I sometimes use smoked paprika instead.
• Salt and pepper
• 250ml fresh cream
• 250ml milk
• 3 tsp cornflour — thickens the sauce gently.
• Grated cheese (or a tub of cream cheese) — I’m partial to Gruyère or a strong cheddar.

One tip: don’t go overboard with the cheese — it’s tempting, but the mushrooms deserve their stage.

How to Make It

1. Preheat the oven to 200°C (fan 180°C).
2. If using dried or raw lasagna sheets, boil them until al dente, then drain. I’ve forgotten this step before — the lasagna turned out chewy. Not ideal.
3. Chop the mushrooms, drizzle with lemon juice, and set aside.
4. In a wide pan, heat olive oil and sauté the onion and garlic until soft — about 5 minutes.
5. Add mushrooms and cook until golden and most moisture is gone — another 5 minutes or so.
6. Add spinach, stirring until wilted and glossy.
7. Stir in ground coriander and chili powder, then season with salt and pepper. Don’t worry if it smells bold — the cream will mellow it later.
8. In a separate pot, combine cream and milk. Bring to a gentle simmer.
9. Mix cornflour with a splash of milk, then stir it into the cream mixture until thickened but still pourable.
10. Now, layer it up:
    • Spoon some cream sauce into the baking dish.
    • Lay down lasagna sheets.
    • Add a layer of mushroom-spinach mixture.
    • Sprinkle pine nuts.
    • Spoon over cream sauce.
    • Repeat, finishing with a top layer of pasta and a final pour of cream.
11. Top with grated cheese, then bake uncovered for 40 minutes — or until golden and bubbling at the edges.

Now walk away and let it sit for 10 minutes. It’ll cut easier and taste better once it’s had a moment to settle.

Common Mistakes

Why is my lasagna watery?
You probably didn’t cook off enough mushroom moisture. They need to be golden and dry-ish before layering.

Why is it bland?
You might’ve under-seasoned the veg. Remember, cream mutes flavours — you need to season boldly.

Why are my layers sliding everywhere?
You skipped the resting time post-bake. It’s tempting to dig in, but patience pays off here.

Why does it taste bitter?
Burnt garlic or over-toasted pine nuts could be the culprit. Keep a close eye.

My cream sauce split — what did I do wrong?
High heat. Keep it gentle when simmering cream and milk, and always add the cornflour slurry slowly while stirring.

Storage and Reheating Tips

In the fridge:
Cool fully, then store in an airtight container. Lasts up to 4 days.

In the freezer:
Wrap tightly in foil or cling film, then bag it. Keeps well for up to 2 months. Defrost in the fridge overnight.

Reheating options:

• Oven: 180°C for 20–25 mins, covered with foil.
• Microwave: Medium heat in 1-min bursts. Cover loosely.
• Stovetop: Oddly works! Use a skillet with a splash of broth, cover, and reheat on low.

What to Serve With It

• Garlic bread — because soaking up that creamy sauce is mandatory.
• A crisp green salad — dressed with lemon vinaigrette to balance the richness.
• Roasted courgettes or aubergines — something soft and caramelised to sit alongside it.

Or, honestly? Just a glass of chilled white wine and a comfy sofa. That’s how I had it last.

FAQ Section

Can I make this ahead of time?
Yes — assemble it the night before, then bake when needed. Or bake and reheat. Both ways work brilliantly.

What mushrooms are best for lasagna?
A mix is ideal: chestnut for chew, shiitake for depth, oyster for silkiness. Even humble button mushrooms can be lovely.

Can I make it gluten-free?
Absolutely — just use gluten-free lasagna sheets and check your cornflour is certified GF.

Is there a vegan version?
Yes — sub in plant milk, a vegan cream (like oat), and use nutritional yeast or vegan cheese. It won’t be quite the same, but it’ll still be delicious.

Can I add herbs?
Yes — thyme or fresh parsley both add a lovely herbal note.

Try More Recipes:

• Nigella Bruschetta Recipe
• Nigella Moist Apple Cake
• Nigella Courgette Fritters
• Nigella Chocolate Pots