Nigella Mushroom Lasagna is a vegetarian masterpiece with layers of lasagna sheets filled with a rich and tasty mix of different kinds of mushrooms, onions, and cheese. When it’s baked just right, it gives you a creamy, pleasing taste that will make you want more.
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What Makes This Dish So Memorable
- Tender And Juicy. Nigella Pulled Pork is melt-in-your-mouth tender. Every bite of slow-cooked pork shoulder is luscious.
- Bursting With Flavor. This pulled pork recipe explodes with flavor from a perfect blend of aromatic spices. Rich, smokey, and well-seasoned, each bite leaves you wanting more.
- Versatile And Crowd-Pleasing. This recipe is a hit at barbecues and home dinners. For a delicious lunch, serve pulled pork on sandwiches, tacos, or with your favorite sides.
- Effortless Preparation. This easy meal tastes great. After seasoning the pork and slow-cooking it, you may enjoy the taste. This easy recipe yields great results.
What Is Nigella Mushroom Lasagna Recipe?
Nigella Mushroom Lasagna is a flavorful and creamy dish made with layers of lasagna sheets filled with a delightful mixture of assorted mushrooms, onions, garlic, and a blend of cheeses. It’s a delicious vegetarian option with rich, earthy flavors and a velvety texture. Named after renowned chef Nigella Lawson, it’s a comforting and indulgent pasta dish.
Nigella Mushroom Lasagna Ingredients
- 250 grams lasagne sheets (I like the spinach one)
- 5 tablespoons olive oil
- 1 onion (finely chopped)
- 1 clove garlic (chopped)
- 500 grams mushrooms
- 1 kilogram of fresh spinach (I like to use baby spinach)
- 1 tablespoon lemon juice
- 2 teaspoons ground coriander
- 150 grams pinenuts (toasted)
- 2 teaspoons chili powder
- salt
- pepper
- 250 millilitres fresh cream
- 250 milliliters milk
- 3 teaspoons cornflour
- cheese (of your choice, grated – or a tub of cream cheese)
Nigella Mushroom Lasagna Instructions
- Preheating the oven to 200C
- If you are not using pre-cooked lasagna sheets, simmer and drain lasagna sheets.
- Chop the mushrooms and then drizzle them with lemon juice. In a pan, heat the oil and sauté the onion and garlic for approximately 5 minutes. Cook the mushrooms for approximately 5 minutes before adding the spinach. Cook the spinach until it is wilting.
- Add coriander and chili, then season to taste with salt and pepper. Remember that the milk and cream combination will dull any strong flavors.
- Combine milk and cream and simmer over low heat. Mix in a mixture of cornstarch and a small amount of milk. Stir until slightly thickened, but still readily pourable.
- Lamination – lasagna, spinach mushroom mixture, pine nuts, cream, and milk mixture. Repeat the layering process, concluding with a lasagne layer topped with a mixture of cream and milk.
- Bake for 40 minutes with grated cheese on top until golden brown.
Recipe Tips
- Be Cautious With Spice Levels. Adjust the amount of spices according to your preference, as some mushrooms can have a strong flavor that may require milder seasoning.
- Don’t Overcook The Lasagna Sheets. Ensure the lasagna sheets are cooked al dente before layering, as they will continue to cook and soften during baking.
- Sauté Mushrooms Separately. To avoid excess moisture, sauté the mushrooms separately from the onions and garlic to allow them to release their liquid before combining them.
- Experiment With Cheese Varieties. Try different combinations of cheeses like fontina, Gruyère, or goat cheese to add unique flavors and enhance the creaminess of the lasagna.
- Allow For Resting Time. Let the lasagna rest for about 10-15 minutes after baking. This allows the flavors to meld together and makes it easier to cut and serve.
Serving Ideas For This Delicious Mushroom Lasagna
Nigella Mushroom Lasagna pairs well with a variety of side dishes. Consider serving it with a fresh green salad dressed with a tangy vinaigrette, garlic bread, crusty Italian bread for dipping, or a roasted vegetable medley. These options complement the lasagna and provide a balanced and satisfying meal.
Storage Guidelines For Mushroom Lasagna
- In The Fridge. After cooling, place Traditional Nigella Pulled Pork in an airtight container and refrigerate for 3-4 days.
- In The Freezer. Freeze pulled pork for up to three months in freezer-safe containers or zip-top bags without air. Thaw before reheating.
How To Reheat Mushroom Lasagna
- In The Oven. Bake at 350°F (175°C). Cover the appropriate lasagna portion with foil in an oven-safe dish. Bake for 20–30 minutes until hot.
- In The Microwave. Place one Mushroom Lasagna dish on a microwave-safe plate. microwave-safe cover or wrap. Heat in 1-minute increments on medium power until warm.
- On The Stovetop. Put a piece of lasagna in a non-stick skillet. Cover the pan with water or broth and a lid. Stirring occasionally, heat medium-low.
FAQs
What Is The Best Cheese To Use For Mushroom Lasagna?
The best cheese for Mushroom Lasagna is a combination of mozzarella and Parmesan for a gooey and savory flavor profile.
How Can I Make Mushroom Lasagna With A Crispy Topping?
To make Mushroom Lasagna with a crispy topping, sprinkle breadcrumbs mixed with melted butter over the assembled lasagna before baking.
Can I Add Spinach Or Other Vegetables To Mushroom Lasagna?
Yes, you can add spinach or other vegetables to Mushroom Lasagna for added nutrition and flavor. Sauté or blanch them before layering.
Can I Substitute Ricotta Cheese With Cottage Cheese In Mushroom Lasagna?
Yes, you can substitute ricotta cheese with cottage cheese in Mushroom Lasagna for a slightly different texture, but it will still be delicious.
Try More Nigella Recipes:
Nigella Mushroom Lasagna Nutrition Facts
Amount Per Serving
- Calories: 400 calories
- Fat:20 grams
- Carbohydrates: 30 grams
- Protein: 20 grams
- Fiber: 5 grams
- Sodium: 700 milligrams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Mushroom Lasagna
Description
Nigella Mushroom Lasagna is a vegetarian masterpiece with layers of lasagna sheets filled with a rich and tasty mix of different kinds of mushrooms, onions, and cheese. When it’s baked just right, it gives you a creamy, pleasing taste that will make you want more.
Ingredients
Instructions
- Preheating the oven to 200C
- If you are not using pre-cooked lasagna sheets, simmer and drain lasagna sheets.
- Chop the mushrooms and then drizzle them with lemon juice. In a pan, heat the oil and sauté the onion and garlic for approximately 5 minutes. Cook the mushrooms for approximately 5 minutes before adding the spinach. Cook the spinach until it is wilting.
- Add coriander and chili, then season to taste with salt and pepper. Remember that the milk and cream combination will dull any strong flavors.
- Combine milk and cream and simmer over low heat. Mix in a mixture of cornstarch and a small amount of milk. Stir until slightly thickened, but still readily pourable.
- Lamination – lasagna, spinach mushroom mixture, pine nuts, cream, and milk mixture.
- Repeat the layering process, concluding with a lasagne layer topped with a mixture of cream and milk.
- Bake for 40 minutes with grated cheese on top until golden brown.
Notes
- Be Cautious With Spice Levels. Adjust the amount of spices according to your preference, as some mushrooms can have a strong flavor that may require milder seasoning.
- Don’t Overcook The Lasagna Sheets. Ensure the lasagna sheets are cooked al dente before layering, as they will continue to cook and soften during baking.
- Sauté Mushrooms Separately. To avoid excess moisture, sauté the mushrooms separately from the onions and garlic to allow them to release their liquid before combining them.
- Experiment With Cheese Varieties. Try different combinations of cheeses like fontina, Gruyère, or goat cheese to add unique flavors and enhance the creaminess of the lasagna.
- Allow For Resting Time. Let the lasagna rest for about 10-15 minutes after baking. This allows the flavors to meld together and makes it easier to cut and serve.