Mushroom Herb Ragout Lasagna

A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.

Serves 4  
Prep Time 20 minutes  
Cooking Time 1 hour 10 minutes


4 tablespoons olive oil, divided
1 cup white button mushrooms, quartered
1 cup brown mushrooms, quartered
1 cup oyster mushrooms, quartered
2 stalks leek, minced
2 white onions, minced
4 stalks celery, minced
3 cloves garlic, minced
1/2 cup white wine
4 cups (about 1 kilo) canned whole tomatoes
2 tablespoons chopped Italian parsley, plus more for garnish
2 tablespoons chopped basil
2 tablespoons chopped oregano
2 tablespoons chopped thyme
1 1/2 tablespoons chopped rosemary
salt and pepper to taste
1 1/2 cups all-purpose cream
6 lasagna sheets, cooked until al dente (no more than 8 minutes)
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese


1  Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine.

2  Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed.

3  In a 15x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them.

4  Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley. 

Post-baking tip:  Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set. 

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