Mushroom Lasagna


Lasagna sheets- 9 nos

Mozzarella cheese- 200 gm

Butter – 100 gm

Garlic – 10 cloves chopped

Tomato – 6 nos( pureed)

Mushroom- 250 gm

Milk – 300 ml

flour- 30 gm

Italian seasoning( basil , thyme, Oregano)- 20 gm

In Association with


White Sauce

In a pan heat 30 gms of butter.

once the butter melts add 30 gms of flour to it and stir to make a paste.

At this stage add 300ml of milk , you will get a sauce of thick consistency .


Now add most of the grated Mozzarella cheese to the sauce and stir well, keep some aside for later.

The end product should look like this.


Mushroom and tomato sauce

Heat some butter in a pan and add the seasoning to it

Add the chopped garlic and mushrooms to it and let them sweat

Add the tomato puree and simmer for 20 minutes. check for seasoning


Assembling the dish

In a baking tray drizzle a ladle full of sauce so that the pasta doesn’t become dry at the bottom

place three sheets of pasta side by side

First spread the mushroom sauce followed by the white sauce

repeat this process for two more layers


Once the layers are done top it off with the remaining cheese and olives


Bake at 180 degrees Celsius for 25 minutes covered with a foil  . Remove the foil and bake for another 20 minutes.


Tip: It’s always better to have a runny sauce because the pasta will absorb the moisture.

The sauce should be a bit salty because that’s the only salt the pasta will get.

In case you do not have any of the above equipment check out the links below

ALDA Square Cake Tin Dish 23cm Bakeware

Singer MaxiGrill 1600 Oven Toaster Grill 1400 Watts 16 Litres


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