Leek and mushroom lasagne

Perfect for any occasion.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print
Switch things up with this spin on the classic - delicious leek and mushroom lasagne. Perfect for any occasion, and packed full of flavour!
Looking for more vegetarian lasgagne recipes?


Leek and mushroom lasagne
  • 90 gram butter
  • 1 large, sliced leek
  • 2 clove garlic, crushed
  • 2 tablespoon plain flour
  • 1 1/2 cup milk
  • 250 gram sliced cup mushrooms
  • 420 gram can mushroom soup
  • 1/2 cup thickened cream
  • 1/4 teaspoon dried thyme
  • 250 gram dry lasagne sheets
  • 1/2 cup tasty cheese, grated
  • 1/4 cup parmesan cheese, grated
  • parsley leaves, salad, to serve


Leek and mushroom lasagne
  • 1
    Preheat oven to 180°C. Grease an 8-cup lasagne dish.
  • 2
    Melt half the butter in saucepan on high. Sauté leek and garlic 5 minutes. Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Season.
  • 3
    Melt remaining butter in frying pan on medium. Sauté mushrooms 5 minutes. Remove from heat. Stir in soup, cream and thyme. Season.
  • 4
    Spread ¾ cup over base of dish. Cover with a layer of lasagne sheets. Spread half leek sauce over. Cover with lasagne sheets and half mushroom sauce. Repeat layers, ending with mushroom sauce. Sprinkle with combined cheese.
  • 5
    Bake 30 minutes. Set aside 5 minutes. Serve sprinkled with parsley and accompanied with salad.

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