Cooking has always been a way for me to unwind after a long day. It’s like a little ritual-measuring, chopping, stirring-and for a few hours, everything else fades into the background. It’s even better when you’re making something as comforting and indulgent as Nigella Lawson’s Mushroom Lasagna. This dish, rich and earthy, feels like a warm embrace on a cold evening.
I first came across Nigella’s mushroom lasagna on one of those nights where nothing but something cozy would do. I was in the mood for a recipe that wasn’t just about eating-it needed to be an experience. As someone who’s not shy about their love for lasagna, I was already prepared to fall in love with whatever came out of the oven, but this recipe? It exceeded every expectation. The combination of buttery mushrooms, rich cream, and layers of fresh pasta created a perfect balance that was simple but decadent.
It was everything I wanted-hearty, satisfying, and full of depth. And while the lasagna isn’t as complicated as you might expect for something that tastes so indulgent, it feels like a gift you’re giving yourself. With its layers of tender pasta, savory mushrooms, and creamy béchamel, it’s a dish you’ll want to make over and over again.
Nigella Lawson’s Mushroom Lasagna Recipe
I love Nigella for her approach to cooking. She’s all about easy luxury, and this mushroom lasagna encapsulates that philosophy perfectly. It’s not a recipe that requires hours of effort, but it yields something you could easily serve to guests or enjoy on a quiet evening at home. The rich mushroom sauce is what makes it stand out-the earthy, umami flavor of the mushrooms is the star here, and the creamy béchamel ties everything together in the most satisfying way. There’s nothing complicated about it, and that’s what makes it feel special.
Ingredient List
Here’s what you’ll need to bring this magic to life:
- Lasagna Sheets – I usually go for fresh pasta, but if you’re short on time, dried lasagna sheets work perfectly.
- Mixed Mushrooms – Nigella recommends a blend of different mushrooms, which gives the dish more complexity. I’ve used a mix of button, chestnut, and portobello. The more varied, the better.
- Butter – Not just any butter, but a generous amount to sauté those mushrooms until they’re soft and golden.
- Onions – A medium onion, finely chopped, to give a base flavor to the mushroom mix.
- Garlic – A couple of cloves minced finely. It adds that aromatic depth to the mushrooms.
- Cream – Heavy cream gives the sauce that luscious texture. You could use half-and-half for something a little lighter, but I personally stick with full cream for the richness it provides.
- Milk – You’ll need this for the béchamel sauce, the creamy layer that ties it all together.
- Flour – For thickening the béchamel.
- Parmesan – Grated, to sprinkle in between layers. The salty, sharp bite is a perfect contrast to the creamy richness.
- Nutmeg – A small pinch for the béchamel sauce. Just a touch gives it a lovely warmth.
How To Make Nigella Lawson’s Mushroom Lasagna?
Here’s where the magic happens, and trust me, it’s all about the layering and letting the flavors develop as you cook.
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Prepare The Mushrooms
Start by cleaning your mushrooms. I’ve always been a little obsessive about wiping mushrooms with a damp cloth rather than rinsing them, but if you feel the need to wash them, just make sure you dry them off well. Then slice them up. The mushrooms are the backbone of this dish, so try to make them all similar in size for even cooking.
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Cook The Mushrooms
Heat a pan with a generous amount of butter and sauté your onions until soft. Add garlic and cook until fragrant, and then toss in your mushrooms. You’ll want to cook them on a medium-high heat to let them release their moisture and brown a little. Nigella says to cook them until they’ve reduced and taken on a nice, golden color, and that’s the key to building that rich mushroom flavor.
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Make The Béchamel Sauce
In a separate pan, melt butter and whisk in the flour to make a roux. Gradually pour in your milk and cream, stirring constantly to avoid lumps. Season with salt, pepper, and a pinch of nutmeg. The sauce should thicken up to a beautiful, velvety consistency. Once that’s ready, you’ll have your base layer of creaminess.
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Assemble The Lasagna
This is the fun part! Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of béchamel sauce, then a layer of lasagna sheets, followed by a portion of the mushroom mixture. Sprinkle some grated Parmesan over that, and repeat until you’ve used up all your ingredients, finishing with a top layer of béchamel and cheese. Pop it in the oven, and bake for about 30-40 minutes until golden and bubbling.
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Serve
Once it’s out of the oven, let it rest for about 10 minutes before slicing into it. This helps everything set so it doesn’t spill out when you cut into it. When you dig in, you’ll notice the lasagna’s perfect balance of creaminess and earthy mushrooms, with just the right touch of saltiness from the Parmesan.
Things I Learned
Making this mushroom lasagna taught me a few things, mostly about how simplicity can yield such complex, satisfying results. For one, I’ve never been a huge fan of heavy lasagna, especially the meat-laden kind that often leaves me feeling stuffed to the point of discomfort. But this version? It’s rich and filling, but still light enough to enjoy without that "food coma" feeling. The mushrooms, in particular, bring such a depth of flavor that you don’t miss the meat at all.
I also learned that lasagna doesn’t have to be a daunting dish. It’s easy to make ahead, and the leftovers actually taste even better after sitting in the fridge for a day. The flavors meld together, and it’s just as satisfying to eat as it was when freshly made.
Lastly, I discovered that the key to this recipe is patience. Letting the mushrooms cook down and caramelize a little adds a lot of flavor. The béchamel sauce, too-taking the time to stir it and get it smooth makes a huge difference in the texture and richness of the lasagna.