There’s something truly comforting about layers of creamy, rich bechamel mingling with hearty lentil and mushroom ragu. This Mushroom Lentil Lasagne with Bechamel Recipe is one of my go-to dishes when I want to impress without killing myself in the kitchen. The flavors develop beautifully, and it’s as satisfying as it is wholesome.

A rectangular white baking dish filled with a lasagna shows three visible layers: the top layer is golden brown with patches of dark brown crisp spots from melted cheese, sprinkled with chopped green herbs. The middle layer appears creamy and soft with white sauce peeking through the top cheese. The bottom edges show slight browning where the sauce has bubbled over the sides. The dish rests on a white marbled surface with a gray cloth partially under it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Lentil Lasagne with Bechamel Recipe
Top Tip
How to Serve Mushroom Lentil Lasagne with Bechamel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Lentil Lasagne with Bechamel Recipe

Why You'll Love This Recipe

I’ve made this Mushroom Lentil Lasagne with Bechamel Recipe countless times and every time it wows guests and family alike. It’s cozy, filling, and surprisingly easy to pull together despite feeling like a special occasion meal. Plus, it’s vegetarian and packed with flavour!

Rich, Creamy Texture: The luscious bechamel sauce adds a velvety touch that perfectly balances the savory mushroom and lentil filling.
Hearty and Nutritious: Lentils boost the protein and fiber, making this a wholesome, meat-free option that still feels indulgent.
Flavorful Layers: Combining herbs, tomatoes, and umami-packed mushrooms creates a deep, satisfying taste you’ll want to savor.
Great for Make-Ahead: It reheats beautifully and even freezes well, making it perfect for busy days or entertaining.

Ingredients & Why They Work

Each ingredient in this Mushroom Lentil Lasagne with Bechamel Recipe plays a crucial role. The combination of fresh mushrooms and lentils creates a meaty, earthy base while the bechamel adds creaminess. Here’s why these ingredients shine and tips for shopping smart.

Flat lay of a medium brown onion finely chopped, a large peeled carrot finely chopped, two fresh celery stalks chopped, three whole uncracked garlic cloves, a small white bowl of olive oil, a small white bowl of butter, a heap of fresh sliced chestnut mushrooms, two fresh white ceramic bowls each filled with diced fresh tomatoes, a small white bowl of bright red tomato puree, a small white bowl of balsamic vinegar, a small white bowl of vegetable stock, a small white bowl of light soy sauce, two dried bay leaves, a small white bowl of cooked green puy lentils, a small white bowl of sea salt, a small white bowl of freshly ground black pepper, a small white bowl of dried oregano, a small white bowl of dried parsley, a small white bowl of fennel seeds, a small white bowl of Henderson's Relish, a small white bowl of plain all-purpose flour, a small white bowl of semi-skimmed milk, a small white bowl of freshly grated nutmeg, six fresh egg lasagne sheets arranged neatly, a small white bowl of grated fresh mozzarella, a small white bowl of grated mature sharp cheddar, a small white bowl of finely grated Pecorino cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown Onion: Slowly caramelizes with carrot and celery to form a sweet, flavorful foundation for the ragu.
Carrot and Celery: Add sweetness and texture that soften during slow cooking to deepen the flavor.
Garlic and Dried Herbs (Oregano, Parsley, Fennel Seeds): Elevate the savory notes with aromatic complexity.
Chestnut (Brown) Mushrooms: Provide that "meaty" umami punch. Use fresh for best texture—avoid soggy canned mushrooms.
Chopped Tomatoes & Tomato Puree: Give body and acidity to balance the richness of the sauce.
Balsamic Vinegar: Adds a subtle sweetness and depth that wakes up the entire ragu.
Vegetable Stock: Builds a flavorful moist environment for the lentils and mushrooms to meld without drying out.
Puy Lentils: These keep their shape well, adding texture and protein—ideal for a hearty lasagne.
Butter and Flour (for Bechamel): Form the roux which thickens the milk into a smooth, rich sauce.
Milk: Semi-skimmed works beautifully to keep the sauce creamy without being too heavy.
Nutmeg: A pinch in the bechamel adds subtle warmth and complexity.
Fresh Egg Lasagne Sheets: They cook quickly and layer nicely, soaking up just enough sauce.
Cheese Trio (Mozzarella, Cheddar, Pecorino): Blends meltiness, sharpness and a savory finishing touch for golden bubbly topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Mushroom Lentil Lasagne with Bechamel Recipe is how adaptable it is. You can make it lighter, richer, or even vegan with a few tweaks to suit your taste or dietary needs.

Variation: I sometimes swap the fresh egg lasagne sheets with no-boil dried sheets when I’m short on time—just make sure to add a bit more sauce to keep it moist. It turns out just as delicious!
Dairy-Free Version: Use plant-based milk and vegan butter for the bechamel, and swap cheeses for vegan alternatives. It’s surprisingly creamy and comforting.
Seasonal Add-Ins: Toss in some roasted butternut squash or spinach layers for extra color and nutrition.

Step-by-Step: How I Make Mushroom Lentil Lasagne with Bechamel Recipe

The image shows a close-up of a slice of lasagna being lifted from a white baking dish by a utensil. The lasagna has multiple layers of pasta sheets in light golden color, alternating with thick layers of a rich brown lentil and tomato sauce mixed with diced vegetables. A golden-brown melted cheese layer sits on top with a slightly crispy texture. The background is softly blurred with a green plant, and the surface underneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavorful Ragu Base

Start by heating olive oil over medium heat, then soften the onion, carrot, and celery with a pinch of salt for about 20 minutes—slow and low is key here for sweetness and depth. Once softened, stir in garlic, fennel seeds (if you like that subtle licorice hint), oregano, and parsley. Next, add the mushrooms with butter, seasoning them well and stirring often until they release juices and go tender. Pour in the chopped tomatoes, tomato puree, balsamic vinegar, and vegetable stock. Add lentils, bay leaves, Henderson’s Relish or vegetarian Worcestershire sauce, and soy sauce. Let everything simmer gently for about an hour, stirring now and then to keep it from sticking. You’ll know it’s ready when it thickens into a hearty, rich ragu bursting with umami flavors.

Step 2: Creating a Silky Bechamel Sauce

In a separate saucepan, melt the butter and whisk in the flour until you get a smooth paste (roux). Gradually pour in the milk while whisking continuously to avoid lumps. The sauce will thicken into a luscious cream in just minutes. Season with salt, pepper, and a pinch of freshly grated nutmeg. Set it aside and resist the temptation to make it too thin—you want this to coat your layers beautifully.

Step 3: Assemble Your Lasagne Layers

Begin with a thin spread of ragu on the bottom of your baking dish to prevent sticking. Arrange lasagne sheets carefully on top without much overlap. Spread half the ragu, followed by a sprinkle of the grated cheese mix, then a generous layer of bechamel. Add another lasagne sheet layer and repeat. Finish with a top layer of pasta sheets topped with the remaining bechamel and cheese. This layering ensures every bite is creamy with bursts of savory goodness.

Step 4: Achieving the Perfect Golden Bake

Bake your lasagne at 170°C (335°F) fan or 190°C (375°F) conventional for about 25 to 30 minutes. I find turning the dish halfway helps cook evenly and avoid hot spots. Watch for that gorgeous golden, bubbling top—that’s your cue that it’s ready! Let it rest for a few minutes before slicing; this pause helps the layers set so nothing slides away when you serve.

Top Tip

After making this Mushroom Lentil Lasagne with Bechamel Recipe a bunch of times, I’ve picked up a few small tricks that make a big difference.

Slow-Simmer your Ragu: I never rush this part. Letting it bubble gently for nearly an hour builds layers of flavor you just can’t get from a quick sauce.
Don’t Overlap Lasagne Sheets Too Much: Overlapping can cause uneven cooking and sogginess—lay them just edge to edge for perfect texture.
Season Each Layer: I season the ragu well and add salt and pepper to the bechamel too—seasoning every layer matters for a well-balanced taste.
Let it Rest Before Serving: Walking away even for 10 minutes helps the lasagne set and makes slicing neater without everything sliding apart.

How to Serve Mushroom Lentil Lasagne with Bechamel Recipe

Mushroom Lentil Lasagne - Serving Suggestion

Garnishes

I often finish with a scattering of fresh basil leaves and a light drizzle of good-quality extra virgin olive oil to brighten the richness. For a bit of crunch and color, some toasted pine nuts or a handful of baby arugula on the side are wonderful additions.

Side Dishes

A crisp green salad with lemon vinaigrette pairs beautifully to cut through the creamy layers. Roasted seasonal veggies like asparagus or green beans also complement the dish well and keep things balanced on the plate.

Creative Ways to Present

For special occasions, I bake this lasagne in individual ramekins—it's so charming and perfect for portion control. Adding a thin slice of grilled zucchini or eggplant tucked between layers also adds elegance and extra flavor variety.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover and store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! Reheat gently either in the oven or microwave until warmed through.

Freezing

I often freeze individual portions in freezer-safe bags, flattening them for quick thawing. Defrost in the fridge overnight, then reheat in the oven for the best texture and bubbly top.

Reheating

To keep the lasagne from drying out when reheating, I cover it loosely with foil and heat at 160°C (320°F) until warmed through. This preserves the creamy layers and melty cheese top just like fresh.

Frequently Asked Questions:

Can I use dried lentils instead of cooked?

Yes! If using dried lentils, be sure to rinse and cook them fully before adding to the ragu. Puy or green lentils work best as they hold their shape during cooking.

Can I make this recipe vegan?

Absolutely. Use a plant-based milk and vegan margarine or oil for the bechamel, and swap the cheeses for vegan alternatives. The lentil and mushroom ragu remains the same and is naturally vegan.

Do I have to use fresh lasagne sheets?

No, dried lasagne sheets work as well, but I recommend pre-cooking them or adding extra sauce layers to keep the dish moist. Fresh sheets are quicker to cook and yield a creamier texture, but both are delicious.

How long can I freeze the lasagne?

You can freeze the lasagne for up to 3 months. Make sure to store it in airtight containers or freezer bags. Thaw overnight in the fridge before reheating to maintain the creaminess and texture.

Final Thoughts

This Mushroom Lentil Lasagne with Bechamel Recipe holds a special place in my kitchen—it’s the perfect blend of comforting tradition and wholesome ingredients. I love that it’s a crowd-pleaser whether for a weeknight meal or a cozy dinner party. Give it a go; I promise you’ll enjoy every cheesy, saucy, satisfying bite.