Mushroom Lasagne with a Whipped Ricotta Sauce

This clean-eating vegetarian lasagne is much quicker to make than a traditional lasagne. A meat-free Bolognese is made using tomatoes and meaty Portobello mushrooms. This is layered between wholemeal lasagne and an easy white sauce.

This is a light lasagne, suitable for clean-eaters looking to lose weight and perfect for a meat-free dinner. The wholegrain lasagne sheets provide more nutritional value than white lasagne sheets and the sauce contains no refined white flour.


  1. Pre-heat the oven to 190°C.
  2. In a large saucepan, gently fry the chopped onions and garlic for 5 minutes until translucent and soft.
  3. Add the tinned tomatoes, oregano, salt and pepper to the onions and stir to combine the ingredients well.
  4. Add the chopped mushrooms to the pan, give them a mix in and then leave the pan to simmer without the lid on, for about 20 minutes.
  5. When the mushrooms have cooked through and the sauce has reduced down nicely, remove the pan from the heat and allow to cool slightly.
  6. Tip the ricotta into a mixing bowl. Use a balloon whisk to beat the ricotta lightly. Add the milk to the bowl and then hand-whisk for a few minutes until the ricotta is smooth and resembles a thick cream.
  7. Add the mushrooms into a food processor and very quickly pulse blend 2 or 3 times. You don’t want to make a puree, you just want the mushrooms broken up slightly into a mince-like texture.

Assemble the lasagne

  1. Ladle a spoonful of Bolognese into a baking dish and spread into a layer.
  2. Lay a single layer of lasagne sheets on top of the Bolognese.
  3. Spoon a third of your ricotta sauce evenly over the lasagne, using your spoon to spread the sauce all over the lasagne sheets.
  4. Repeat the layers again with a layer of Bolognese then lasagne sheets, then ricotta.
  5. Repeat the layers again with a layer of Bolognese then lasagne sheets, then ricotta.
  6. Sprinkle the cheddar cheese (if using) on the top of the lasagne and then bake in the oven for 45-50 minutes, until the surface of the lasagne is bubbling and golden.
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