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Vegetarian, South and mountains

Mushroom and beaufort lasagna

Mushroom and beaufort lasagna is a vegetarian dish for 4, ready in 1h20, medium difficulty, for about €3 per serving. The key to success is browning the mushrooms well and pressing out their water before layering, so the lasagna doesn't turn watery. Beaufort cheese gives a sharper, more pronounced flavor than regular gruyère.

Lasagna without meat, with mushrooms and beaufort, just as comforting as the classic version.

Mushroom and beaufort lasagna
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

There's no meat here, just well browned button mushrooms and grated beaufort melting into thick layers between the pasta sheets. The homemade béchamel, scented with nutmeg, ties everything together and gives that creamy, melting texture you want from a good lasagna. Beaufort, bolder than mozzarella or emmental, gives real character to a dish that could otherwise feel plain.

This is a fall or winter weeknight dish, for when you want something warm and generous without necessarily reaching for meat. Kids tend to love it, since it has all the familiar comfort of lasagna without them even noticing the ground beef is missing. Count on 1h20 total, which makes it more of a weekend dish or an evening when you have a bit more time.

The ingredients

4 people

Pantry

  • Lasagna sheetsoften in the pantry 250 g
  • Flouroften in the pantry 50 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Button mushrooms 700 g
  • Shallots 2
  • Green salad 1

Dairy

  • Butter 60 g
  • Milk 60 cl
  • Grated beaufort cheese 150 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Slice the mushrooms and brown them with the shallots. 12 min

    Cook them in two batches so they brown properly.

  2. Make the béchamel with the butter, flour, milk and nutmeg. 10 min

    Whisk vigorously.

  3. Layer the lasagna, alternating béchamel, pasta sheets, mushrooms and beaufort.

    Finish with béchamel and plenty of cheese.

  4. Bake at 180°C until golden. 35 min

    Cover with foil if it browns too fast.

  5. Let it rest for ten minutes and serve with a salad. 10 min

    The slices will hold together better.

Our tips to get it right

  • Pick firm, pale button mushrooms, they release less water during cooking and brown more easily.
  • Grate the beaufort yourself instead of buying pre-shredded cheese, it melts more evenly and keeps more flavor.
  • Let the béchamel thicken properly before assembling the lasagna, otherwise the dish will turn runny once baked.

The variations

  • Swap the beaufort for comté or emmental if you can't find it, the flavor will be a bit milder.
  • Add cooked, well drained spinach between the layers for a greener, more filling version.
  • For a quicker version, use pre-sliced mushrooms and no-boil lasagna sheets, you'll easily save 15 minutes.

What to serve it with

  • A sharply dressed green salad
  • A glass of white wine from Savoie
  • Fresh bread to soak up the sauce

Storage

The lasagna keeps for 2 to 3 days in the fridge in a sealed container. It freezes very well in individual portions, up to 2 months. Reheat in the oven rather than the microwave to keep the top crisp.

Questions about this dish

Can this lasagna be made ahead of time?

Yes, you can assemble it the day before and keep it covered in the fridge. Take it out a bit before baking so it isn't too cold when it goes into the oven.

Can you use other mushrooms instead of button mushrooms?

Yes, cremini, oyster mushrooms or a mix of wild mushrooms all work well. Keep the same total weight and press them well after cooking.

Why press the mushrooms before adding them?

Mushrooms release a lot of water during cooking, which would otherwise water down the béchamel. Pressing them keeps the lasagna creamy instead of soggy.

Is beaufort cheese essential to this recipe?

It gives this dish its distinctive sharp flavor, but you can swap it for comté if needed. The result will be a bit milder but just as melty.

How long does it take to make a mushroom and beaufort lasagna?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mushroom and beaufort lasagna?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom and beaufort lasagna cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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