Lasagne al Forno Recipe

Layers of perfect pasta, loaded with four kinds of cheese and full of nutty, creamy, umami flavor, our Lasagne al Forno is the perfect comfort food. We really can’t get enough of this stunning lasagne, it’s our latest obsession, it’s easy to make and well worth the effort.

Overhead shot of delicious four cheese and mushroom lasagne al forno in a baking dish and a slice of the lasagna on a plate with a fork in it, salt and pepper pots, a bowl of parmesan and a glass of water with ice and a slice of lemon in it.

Why you’ll love our four cheese and mushroom lasagne al forno

  • There’s no need to pre-cook your lasagne sheets in this easy lasagne.
  • This take on the classic recipe is totally vegetarian with no meat sauce and it’s a real crowd-pleaser when only tasty comfort food will do!
  • This lasagne freezes well, so you can make two at the same time, eat one fresh, and freeze the other so you have an amazing vegetarian dinner on hand whenever you want it.

Do I have to use homemade pasta sheets?

In an ideal world, we’d all make our own pasta, it does taste deliciously fresh.

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However, we all live busy lives and it’s not always possible to have the time to make homemade pasta.

So use shop-bought and don’t feel bad about it!

And in our recipe, there’s no need to pre-boil the pasta sheets either – saving even more time!

Buy the best brand of pasta that you can afford, as an Italian chef in Sorrento said to me once “don’t be cheap on the main ingredient, you’ll regret it” and he was right, not all pasta is made the same and you can taste the difference.

Close up of a delicious slice of homemade lasagne al forno, with mushrooms in-between the thin sheets of pasta.

Is lasagne al forno vegetarian?

‘Lasagne Al Forno’ means ‘baked in the oven,’ it’s not tied to one specific lasagne recipe.

Many lasagne al forno recipes are made with meat, minced beef, minced pork or meat sauce, not ours.

Our lasagne al forno is 100% vegetarian and boy it tastes SO good!

This stunning lasagne al forno is completely vegetarian. We show you that you don’t need a meat sauce to make a hearty dinner. Be warned though, your family will want second helpings!

Ingredients needed for mushroom and four cheese lasagna, milk, Portobello mushrooms, sage, lasagna sheets, garlic, red onion, butter, flour, vegetarian parmesan, nutmeg, pine nuts, extra virgin olive oil, mustrd powder, porcini mushrooms, chestnut mushrooms, brie, mascarpone and dolcelatte.

What cheese is in this lasagne recipe?

All the cheese that we use in our lasagne al forno is 100% vegetarian.

  • Mascarpone
  • Dolcelatte
  • Brie

Can I make this ahead?

Yes, you can.

Making lasagne isn’t a quick job, but totally worthwhile, so make it ahead wherever possible.

Assemble the lasagne al forno up to two days before baking and serving it. Just make sure to cover it and store it in the fridge until you are ready to bake.

Can it be frozen?

Absolutely!

Our four cheese and mushroom lasagne will freeze for up to 3 months.

First, cook it and then let the lasagne completely cool down and then wrap it tightly in plastic wrap (cling film).

The good news is that you can cook your lasagne from the freezer and what’s even better is that you can put it straight into a cold oven!

Do not place a frozen lasagne straight from the freezer into a hot oven, you’ll crack your baking dish, let the oven and the lasagne warm up together.

Usually, a frozen lasagne will take between 1 – 2 hours to bake.

A whole dish of four cheese and mushroom lasagna all cooked and ready to eat.

Can I use shop-bought white sauce?

You could, but once you taste homemade white sauce, you’d never buy it again!

There’s no comparison with a shop-bought sauce with preservatives against a freshly made white sauce.

Give it a go, you’ll be pleased you did!

What should I serve with a lasagne?

You could serve your lasagne main course with a lovely fresh green salad, or you could serve it with your favorite vegetables – the choice is yours!

Close up of a tasty slice of homemade lasagne al forno, with pine nuts on top.

Recipe notes and tips

  • Out of mascarpone cheese?
    Ricotta cheese is a good alternative to use and vegetarian friendly.
  • Preparation tip
    Prepare your lasagne al forno in the morning and store in the fridge, bring it out a couple of hours before hand before baking in the oven.
  • Are leftovers safe to eat?
    Yes, they are! Store any leftovers in the fridge in an airtight container and they’ll keep for 3-4 days. When you want to reheat them, just cover with foil and cook until they look deliciously bubbly.
  • Can I eat this cold?
    If you’ve cooked it first then yes, it’s great to eat cold (but not for everyone’s taste).
  • Made too much white sauce?
    Freeze it! Place it in a freezer bag and it’ll be great for 3 months.
  • Can I use green lasagne sheets?
    Yes you can, they’re veggie friendly too.
Overhead shot of a delicious four cheese and mushroom lasagna, with pine nuts sprinkled over the top, sage leaves in the corner, an oven glove and tea towel.

How to make lasagne al forno with mushrooms, step-by-step instructions

Full recipe instructions along with ingredient measurements are listed below in our recipe card.

First, place your dried porcini mushrooms in a bowl, add boiling water and then leave them to soak.

Over medium-low heat, heat your olive oil in a large frying pan or wok.

Add your onion and gently fry until it’s soft and caramelised, ensuring that you stir regularly, approximately 15 minutes, when cooked, set them aside.

Process shots for making a lasagna, in a large frying pan, fry onions, fry mushrooms and combine.

Add more olive oil, turn the heat up to high and fry half of the portobello and chestnut mushrooms until they are a lovely golden brown, set aside and then repeat with the remaining mushrooms.

Now add all the mushrooms and the onions to the pan, add in your garlic, sage, nutmeg, and salt and pepper to season.

Continue to cook and stir for one minute.

Now it’s time for the porcini mushrooms. Pour the mushrooms into the sieve over the pan and let the water that they have been soaking in drain into your pan.

Then chop them roughly and add to the pan, stir, and cook for approximately 10 minutes until the liquid has reduced.

Now prepare your white sauce. In a medium-sized pan, melt your butter and stir in the plain all-purpose flour.

Cook over low heat for a couple of minutes until you see a smooth thick sauce has formed.

Now gradually add your milk, stirring with a wooden spoon, and gently bring it to a boil, it’s important to keep stirring constantly until it’s a thick and smooth white sauce.

Process shots making a white sauce and add cheese.

Now add dolcelatte cheese, mascarpone cheese, and half of your vegetarian parmesan cheese to the white sauce and stir until the cheese has completely melted and is perfectly combined. Season to taste and add another pinch or two of grated nutmeg.

Now preheat the oven and take a deep ovenproof dish and lightly brush it with a little olive oil.

It’s time to build your lasagne! Pour in a third of your mushroom mixture and then ensure that it covers the base of your dish evenly.

Then, place a single layer of pasta sheets on top of the mushrooms, again, ensuring that the mushrooms are covered, and you’ve created a complete layer, break the lasagne sheets to fit if you need to.

Process shots for making lasagne, layer of mushrooms, layer of pasta sheets and layer of white sauce.

Next, add your sauce and ladle a third onto the lasagne sheets and spread evenly so that the lasagne sheets are completely covered, then repeat this process twice more and on the final layer lay the thin slices of Brie, scatter the other half of your parmesan cheese and pine nuts.

Cover your baking dish loosely with lightly oiled tin foil and place it on a baking tray.

Bake for 30 minutes and then remove the foil and return to the oven for a further 15 – 20 minutes until it’s deliciously crisp on the top.

Serve it to your eager guests – Bellissima – enjoy!

Overhead shot of a freshly cooked lasagne al forno.

We hope that you love making our four cheese and mushroom lasagne al forno and would love to hear how you got on making it.

Please leave a comment or question below.

Other vegetarian recipes for you to try

  • Vegan chicken burgersherby and full of flavor, this hearty burger is fast food done well – give it a try!
  • Vegetable bhunaone of our most popular curries and a regular in our household, if you like a little spice then you’ll love this!
  • Easy mushroom pastaif you can never have enough of mushrooms then try this quick creamy mushroom pasta!

And why not try this air fryer ravioli from Wendy Polisi?

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Want to save this recipe?

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Lasagne al Forno

This dish is packed with flavor, and cheesy goodness. The mushrooms add a nice depth of flavor to the dish, while the four cheeses create a rich and creamy sauce. This lasagna is sure to please any hungry crowd.
Prep Time1 hour 10 minutes
Cook Time50 minutes
Servings8
Calories704
Course: Main course
Cuisine: Italian

Utensils

Ovenproof dish approximately 20cm x 30cm (8" x 12")

Ingredients

  • 2 oz Dried Porcini mushrooms
  • 6 tbsp Olive oil
  • 2 Red onions
  • 9 oz Portobello mushrooms
  • 21 oz Chestnut mushrooms
  • 4 Garlic cloves
  • 2 tbsp Sage leaves
  • 1 tsp Grated nutmeg
  • Salt and pepper to season
  • tbsp Butter
  • tbsp Plain flour (all-purpose)
  • 3 cups Whole milk
  • 5 oz Dolcelatte cheese
  • 9 oz Mascarpone cheese
  • oz Vegetarian parmesan cheese Split in half
  • 1 tsp English mustard powder
  • pinch Grated Nutmeg
  • 12 Lasagne sheets
  • 7 oz Brie thinly sliced
  • oz Pine nuts

Instructions

  • First, place your dried porcini mushrooms in a bowl, add boiling water and then leave them to soak
    2 oz Dried Porcini mushrooms
  • Over medium-low heat, heat your olive oil in a large frying pan or wok. Add your onion and gently fry until it's soft and caramelized, ensuring that you stir regularly, approximately 15 minutes, when cooked, set them aside
    6 tbsp Olive oil, 2 Red onions
  • Add more olive oil, turn the heat up to high and fry half of the portobello and chestnut mushrooms until they are a lovely golden brown, set aside and then repeat with the remaining mushrooms. Now add all the mushrooms and the onions to the pan, add in your garlic, sage, nutmeg, and salt and pepper to season. Continue to cook and stir for one minute
    9 oz Portobello mushrooms, 21 oz Chestnut mushrooms, 4 Garlic cloves, 2 tbsp Sage leaves, 1 tsp Grated nutmeg, Salt and pepper
    Process shots for making a lasagna, in a large frying pan, fry onions, fry mushrooms and combine.
  • Now it's time for the porcini mushrooms. Pour the mushrooms into a sieve over the pan and let the water that they have been soaking in drain into your pan. Then chop them roughly and add to the pan, stir, and cook for approximately 10 minutes until the liquid has reduced
  • Now prepare your white sauce. In a medium-sized pan, melt your butter and stir in the plain all-purpose flour. Cook over low heat for 2 minutes until you see a thick paste has formed. Now gradually add your milk, stirring with a wooden spoon, and gently bring it to a boil, it's important to keep stirring constantly until it's a smooth and thick white sauce. Now add dolcelatte, mascarpone, half of your vegetarian parmesan cheese, and mustard to the white sauce and stir until the cheese has completely melted and is perfectly combined. Season to taste and add another pinch or two of grated nutmeg
    3½ tbsp Butter, 3½ tbsp Plain flour (all-purpose), 3 cups Whole milk, 5 oz Dolcelatte cheese, 9 oz Mascarpone cheese, 2½ oz Vegetarian parmesan cheese, 1 tsp English mustard powder, pinch Grated Nutmeg, Salt and pepper
    Process shots making a white sauce and add cheese.
  • Now preheat the oven and take a deep ovenproof dish and lightly brush it with a little olive oil. It's time to build your lasagne! Pour in a third of your mushroom mixture and then ensure that it covers the base of your dish evenly. Then, place a single layer of pasta sheets on top of the mushrooms, again, ensuring that the mushrooms are covered, and you've created a complete layer, break the lasagne sheets to fit if you need to
    12 Lasagne sheets
  • Next, add your sauce and ladle a third onto the lasagne sheets and spread evenly so that the lasagne sheets are completely covered, then repeat this process twice more and on the final layer lay the thin slices of Brie, scatter the other half of your parmesan cheese and pine nuts
    2½ oz Vegetarian parmesan cheese, 7 oz Brie, 1 tsp Grated nutmeg
    Process shots for making lasagne, layer of mushrooms, layer of pasta sheets and layer of white sauce.
  • Cover your baking dish loosely with lightly oiled tin foil and place it on a baking tray. Bake for 30 minutes and then remove the foil and return to the oven for a further 15 – 20 minutes until it's deliciously crisp on the top
  • Then serve it to your eager guests! Bellissma – enjoy!
    A whole dish of four cheese and mushroom lasagna all cooked and ready to eat.

Notes

  • Out of mascarpone cheese?
    Ricotta cheese is a good alternative to use and vegetarian friendly
  • Preparation tip
    Prepare your lasagne al forno in the morning and store it in the fridge, bring it out a couple of hours beforehand, before baking in the oven
  • Are leftovers safe to eat?
    Yes, they are! Store any leftovers in the fridge in an airtight container and they’ll keep for 3-4 days. When you want to reheat them, just cover with foil and cook until they look deliciously bubbly
  • Can I eat this cold?
    If you’ve cooked it first then yes, it’s great to eat cold (but not for everyone’s taste)
  • Made too much white sauce?
    Freeze it! Place it in a freezer bag and it’ll be great for 3 months
  • Can I use green lasagne sheets?
    Yes, you can, they’re veggie friendly too

Nutrition

Calories: 704kcal | Carbohydrates: 55g | Protein: 28g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 775mg | Potassium: 941mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1126IU | Vitamin C: 3mg | Calcium: 445mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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Recipe Rating




16 Comments

  1. 5 stars
    I love the make and freeze for later option. I doubled this recipe and cooked one 4 Cheese and Mushroom Lasagna for my family which they loved!! Now I have one in the freezer to make when I don’t have time to fuss with dinner. Thanks for another great recipe!!

  2. 5 stars
    OMG, this was heaven on a plate!! Next time I’m making a double batch to keep one in the freezer. Thank you for sharing!

  3. 5 stars
    I LOVE this recipe. I’m a mushroom fan and they’re so meaty and delish in this recipe. The dried mushrooms really add so much flavor!

  4. What are chestnut mushrooms? I’ve never seen or heard of them. What can I substitute for them? Can I add more portobello mushrooms in there place?

    1. They are exactly the same as Cinnamon Cap mushrooms, yes, you could use more Portobello mushrooms, but if you can get hold of the cinnamon caps, then that would be a better flavor.