Mushroom Bolognese Lasagna
Mushroom Bolognese Lasagna
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Mushroom Bolognese Lasagna

15 MIN
55 MIN



  1. Cook the pasta in boiling salted water until al dente. Rinse under cold water and oil lightly. Set aside.
  2. In a skillet, brown the mushrooms, onion and garlic in the oil approximately 10 minutes. Season with salt and pepper. Deglaze with the vinegar and water. Adjust seasoning. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).


  1. In a 33 x 23-cm (13 x 9-inch) baking dish, spread a quarter of the sauce. Cover with a layer of pasta. Add another quarter of the sauce and 150 ml (2/3 cup) of cheese. Cover with another layer of pasta. Add the mushroom mixture and 150 ml (2/3 cup) of cheese. Cover with a layer of pasta. Add a quarter of the sauce and 150 ml (2/3 cup) of cheese. Finish with the remaining noodles, sauce and cheese. Bake for approximately 45 minutes then brown under the broiler. Let stand for 5 minutes before serving.

Good with...


  1. Very tasty. Next time I would double the ingredients in the mushroom layer and add a bit of heat (hot pepper flakes). The Bolognese sauce froze beautifully, so quick to put together.

  2. Yum! This lasagna is tasty! I added some black beans and baby spinach to get more vitamins in my meal but it was super good!

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