Vegetable Lasagna

mushroom garum
Vegetable Lasagna
Serves 6

This vegetarian lasagna is packed with rich, savory vegetables and creamy cheese, all brought to life with a decadent mushroom garum that adds deep, umami goodness. It’s a twist on the classic that’ll leave you craving more!

Mushroom Garum
Mushroom Garum
Ingredients

500 g lasagna sheets
200 g mozzarella cheese

For the filling: 

250g spinach  
250g mushrooms, diced
2 eggplants, finely diced
1 leek, finely sliced
3 cloves garlic, crushed
2 tbsp Mushroom Garum  
500g Ricotta 
Olive oil  
Salt and pepper, to taste  
Lemon zest  

For the béchamel: 
30g butter 
30g olive oil 
60g flour 
1L milk 
1/2 tbsp Mushroom Garum  
1 tsp nutmeg, grated
Salt and pepper, to taste 

Method
  • Preheat oven to 180ºC (350ºF). 
  • Start by preparing the filling: Stir fry the spinach with some garlic until wilted. Remove and set aside. In the same pan, stir fry the mushrooms until golden brown. Add the leek and eggplant, cooking until tender. Add a splash of water or broth and some mushroom garum to achieve a saucy consistency. Set aside. 
  • Combine the cooked vegetables with the ricotta. You can either mix everything together or layer the spinach and ricotta separately from the mushroom mixture. Season with salt, pepper, and lemon zest. 
  • Prepare the béhamel sauce: In a saucepan, heat the butter and oil until melted. Add the flour and cook until golden brown. Gradually add the milk, whisking continuously to avoid lumps from forming. Allow the sauce to simmer until thickened. Season with mushroom garum, salt, pepper, and any additional flavorings like nutmeg.
  • Build the lasagna: Start by covering the bottom of a baking dish with a layer of bechamel sauce. Place a layer of lasagna pasta sheets on top of the sauce. Spread a portion of the vegetable and ricotta mixture evenly over the pasta. Repeat, layering pasta and filling, until all ingredients are used, finishing with a layer of pasta on top. 
  • Pour the remaining béchamel sauce over the top layer of pasta. Sprinkle with mozzarella cheese.
  • Bake the lasagna in the preheated oven for about 20 minutes, or until golden brown and bubbling. Feel free to grate Parmesan over the top before serving or at the table. 

In the making

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