Miso Mushroom Lasagne
A savory, umami-packed vegetarian twist on a classic comfort favorite that’s sure to impress.
This lasagne is a incredibly fun, veggie-friendly take on the classic. By blitzing mushrooms into a fine, mince-like texture, they create a hearty, meaty base that is both satisfying and packed with flavour.
The addition of miso paste is the secret weapon here. It infuses the dish with a deep, savoury umami kick that gives this lasagne a serious "wow" factor, making it the perfect centrepiece for a dinner with friends.
The Ingredients
- ✔3 shallots & 750g mixed mushrooms (shiitake, chestnut, white)
- ✔1 tbsp butter & 1 tbsp olive oil
- ✔3 minced garlic cloves & 6 sprigs thyme
- ✔1 tbsp white miso, 100ml stock, 1 tbsp soy sauce, 1 tbsp balsamic
- ✔160g baby spinach, 250g fresh lasagne sheets
- ✔50g grated Parmesan & 125g grated mozzarella
- ✔Ricotta Bechamel: 3 tbsp butter, 3 tbsp flour, 400ml milk, 250g ricotta, 1 tsp miso, lemon zest
The Instructions
Mince the Base: Preheat oven to 220°C. Using a food processor, pulse your shallots and mushrooms in small batches until they reach a fine, ground-meat consistency.
Cook & Layer: Cook the mushroom mixture with garlic, thyme, miso, and seasonings in a pan. Prepare the ricotta bechamel by whisking its ingredients over heat. Assemble the lasagne by layering the mushroom base, spinach, bechamel, and lasagne sheets, finishing with cheese before baking until golden.
Recipe Dietary Alignment
To help you easily cross-reference your specific wellness plans or allergy restrictions, here is how this dish aligns with common cooking frameworks:
Layering Tip
If you have time, let the lasagne rest for about 10 minutes after pulling it out of the oven. This helps the layers set properly, making it much easier to slice and serve perfectly neat portions.
Like This? Share This Recipe And Leave A Comment Below!
Your reviews and shares help keep the kitchen active so we can go on publishing elegant, healthy meal frameworks for everyone.
