There’s something incredibly comforting about layers of tender pasta, rich mushroom lentil ragu, and creamy béchamel sauce melting together in every bite. This Mushroom Lentil Lasagne with Bechamel Recipe is a total crowd-pleaser that brings warmth and hearty flavors that satisfy without the meat.

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’m so excited to share this Mushroom Lentil Lasagne with Bechamel Recipe because it’s one of those meals that feels special yet is surprisingly simple to pull together. The combination of earthy mushrooms, protein-packed lentils, and a silky béchamel makes it wholesome and satisfying.

Vegetarian but hearty: Uses lentils and mushrooms to provide a meaty texture that even meat-eaters love.
Velvety béchamel sauce: Adds richness and balance to the robust ragu layers.
Flexible ingredients: You can easily swap lentils or mushrooms and still get great results.
Make-ahead friendly: Perfect for prepping ahead and feeding a hungry crowd.

Ingredients & Why They Work

Each ingredient in this Mushroom Lentil Lasagne with Bechamel Recipe plays a part in creating those layers of flavor and texture. From the caramelized vegetables to the creamy sauce, here’s why these ingredients are the stars.

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 onions: Slowly cooked for sweetness and depth in the ragu.
Carrot: Adds a subtle natural sweetness and body to the sauce.
Celery: Brings a mild, savory crunch in the base of the sauce.
Garlic: Aromatic kick that wakes up the entire dish.
Chestnut mushrooms: These give a great meaty texture and earthy flavor, essential for the umami hit.
Canned chopped tomatoes: Provide acidity and body to balance the richness.
Tomato puree: Intensifies the tomato flavor.
Balsamic vinegar: Adds a subtle tangy sweetness to brighten the ragu.
Vegetable stock: Builds a flavorful liquid base for simmering.
Light soy sauce & Henderson’s Relish: Boosts umami and complexity.
Dried herbs (oregano, parsley, bay leaves): Bring classic Italian flavor notes.
Puy lentils: Provide protein and texture to replace traditional meat.
Butter & flour: The bases for the béchamel sauce, create a smooth, creamy texture.
Milk: Used to build the béchamel, I prefer semi-skimmed for a healthier touch.
Nutmeg: The secret warming spice that makes the béchamel taste like a dream.
Lasagne sheets: Fresh egg pasta works wonderfully for that tender, melt-in-mouth texture.
Cheese (mozzarella, cheddar, pecorino): The perfect trio to top the lasagne with oozy, sharp, and salty notes.

📝

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

I love experimenting with this Mushroom Lentil Lasagne with Bechamel Recipe — it’s forgiving enough to suit whatever you have on hand. Feel free to swap out mushrooms or add different herbs and spices to make it truly yours.

Variation: I sometimes use mixed wild mushrooms to add a fancy flavor dimension — it’s incredible with shiitake or porcini added in.
Dietary tweaks: For a dairy-free version, sub the butter and milk in the béchamel with vegan alternatives, and you’re good to go.
Seasonal swaps: Adding roasted butternut squash or grilled zucchini between layers works beautifully in late summer or autumn.

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: Create the Flavorful Ragu Base

Start by warming olive oil in a large sauté pan. Slowly cook the onion, carrot, and celery with a pinch of salt over medium-low heat for about 20 minutes until everything is incredibly soft and sweet. Patience here develops a rich base—the secret to an amazing ragu. Then, stir in garlic, fennel seeds, oregano, and parsley, letting the aromas awaken for a minute. Next, add your mushrooms and butter. Season and cook until the mushrooms release their juices and soften beautifully, stirring often to prevent burning.

Step 2: Simmer the Ragu to Perfection

Pour in the canned chopped tomatoes, stir in tomato puree, and add balsamic vinegar for a subtle tang. Now comes the vegetable stock and lentils—stir them all together along with Henderson's Relish and soy sauce. Toss in your bay leaves, season to taste, then reduce to a gentle simmer for 50-60 minutes. Make sure you stir regularly to keep it from sticking — this slow simmer is where the flavors really deepen.

Step 3: Whisk Up the Creamy Béchamel Sauce

While the ragu simmers, melt butter in a saucepan, then stir in flour to make a smooth roux. The trick is to cook the flour for a minute or two without browning, so you get rid of that raw taste. Gradually pour in the milk, whisking continuously to avoid lumps. Keep adding milk until you reach a thick, velvety sauce. Finish with salt, pepper, and freshly grated nutmeg — that nutmeg really elevates the béchamel to another level.

Step 4: Build Your Lentil Mushroom Lasagne Layers

Spread a thin layer of ragu on the bottom of your casserole, then lay down your lasagne sheets so they just cover the sauce without overlapping too much. Spread half of the mushroom lentil ragu on top, sprinkle some grated cheese, and pour over a portion of béchamel. Repeat the layering once more, finishing with lasagne sheets on top. Pour the remaining béchamel sauce evenly across the surface, then grate the mozzarella, pecorino, and cheddar over everything.

Step 5: Bake Until Golden and Bubbling

Bake in a preheated oven at 170°C (335°F) fan or 190°C (375°F) conventional, uncovered for 25-30 minutes. Midway through baking, I like to turn the dish to ensure even cooking. Once the top is beautifully golden and bubbling, remove from the oven, and let it rest a bit before serving. Patience here means cleaner slices and flavors that settle just right.

Top Tip

Over the years, making this Mushroom Lentil Lasagne with Bechamel Recipe, I’ve learned some tricks that make the process smoother and the outcome even better. Here are my favorites:

Slow-cook your veggies: Taking your time with the base vegetables guarantees a deep, balanced flavor — don’t rush this step.
Lentil prep matters: Using pre-cooked puy lentils is a time-saver and keeps the texture perfect.
Whisk béchamel constantly: This prevents lumps and creates the luxuriously smooth sauce that coats every bite.
Let it rest before cutting: Starting to serve right out of the oven can turn it into a sloppy mess. A few minutes makes all the difference.

How to Serve Mushroom Lentil Lasagne with Bechamel Recipe

Mushroom Lentil Lasagne - Serving Suggestion

Garnishes

I love finishing this lasagne with a light sprinkle of freshly chopped flat-leaf parsley or basil right before serving. The fresh herbs cut through the richness and add a fresh pop of color that makes it even more inviting on the plate.

Side Dishes

A simple crisp green salad dressed with lemon vinaigrette pairs wonderfully with this recipe — it balances the creamy and hearty lasagne beautifully. Sometimes I serve it alongside garlicky roasted green beans or steamed broccoli for a wholesome meal that doesn’t feel heavy.

Creative Ways to Present

For special occasions, I’ve layered this Mushroom Lentil Lasagne with Bechamel Recipe in individual ramekins for a pretty, personalized presentation. It’s adorable and perfect for entertaining. You could even turn leftovers into lasagne muffins — great for lunches or packed meals!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers covered in an airtight container in the fridge. They keep beautifully for up to 3 days. I’ve found that keeping the lasagne well-covered prevents it from drying out and keeps those layers soft and delicious.

Freezing

This recipe freezes really well. I portion it into individual servings, pop them into freezer-safe bags, and label them with the date. When you’re ready to enjoy, just defrost overnight in the fridge and reheat gently — it tastes almost as good as fresh!

Reheating

I reheat leftovers in the oven at around 160°C (320°F) covered lightly with foil to retain moisture, or simply zap them in the microwave if you’re short on time. Either way, I make sure it’s piping hot throughout before digging in.

Frequently Asked Questions:

Can I use dried lentils instead of canned ones?

Absolutely! If you prefer dried lentils, just make sure to soak and cook them fully before adding to the ragu. It will take more time but offers a great fresh texture.

Can I make this vegan-friendly?

Yes! Swap butter for plant-based margarine and use plant-based milk for the béchamel. Also, opt out of the cheeses or replace with vegan alternatives for a fully vegan version.

Do I have to use fresh lasagne sheets?

Not at all. You can use dried lasagne sheets, but it’s often best to parboil them briefly before assembling to ensure softness after baking.

What’s the best way to prevent the béchamel from lumping?

The key is to whisk constantly when adding milk, pouring it in slowly at first. Also, cooking the flour and butter paste (roux) for a minute before adding milk helps create a smooth sauce.

Final Thoughts

This Mushroom Lentil Lasagne with Bechamel Recipe is a staple in my kitchen for good reason. It’s warm, comforting, satisfying, and shows how vegetarian dishes can be just as indulgent and flavorful as any meaty counterpart. Trust me, once you make it, you’ll find yourself coming back to this recipe again and again — it’s like a big, cozy hug on a plate. Give it a try and enjoy the magic of those rich layers coming together!