There’s something so comforting and hearty about a classic lasagne, and this Mushroom Lentil Lasagne with Bechamel Recipe takes it up a notch with rich, earthy mushrooms and protein-packed lentils. The creamy bechamel sauce adds that lovely silky touch, making every bite a cozy hug on your plate.

A rectangular white baking dish holds a cooked lasagna with a golden brown top layer that is bubbly and slightly crispy, showing uneven patches of browned cheese. Fresh green parsley leaves are sprinkled on top, adding a pop of color. The lasagna has multiple visible layers under the browned cheese, with hints of creamy white and sauce peeking through near the edges. The dish sits on a soft gray cloth over a white marbled surface. 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

This Mushroom Lentil Lasagne with Bechamel Recipe has become one of my go-to dishes whenever I want something filling yet wholesome. It’s like the perfect balance of textures and flavors, plus it’s vegetarian but so satisfying that even meat-lovers won’t miss a thing!

Rich, layered flavor: Combining slow-simmered mushrooms and lentils with herbs makes the ragu unbelievably tasty.
Silky bechamel: The creamy sauce smooths out every bite and brings everything together wonderfully.
Hearty but healthy: Lentils boost protein and fiber without adding heaviness, perfect for a nutritious meal.
Make ahead friendly: You can prepare it in advance, freeze portions, or serve leftovers that reheat beautifully.

Ingredients & Why They Work

This recipe is a lovely harmony of humble ingredients that you might already have in your pantry. Each element plays a key role — from the aromatic onion base to the mushrooms that add earthiness, and of course, the creamy bechamel that rounds it all out.

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium brown onion with a papery skin, a large peeled bright orange carrot, two fresh green celery stalks, three cloves of garlic with white skins, a small white ceramic bowl of light brown fennel seeds, a small white ceramic bowl of dried oregano leaves, a small white ceramic bowl of dried parsley flakes, a small pat of pale yellow butter, a cluster of fresh chestnut brown mushrooms with caps and stems, two small white ceramic bowls filled with bright red chopped tomatoes, a small white ceramic bowl of deep red tomato puree, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of golden vegetable stock, a small white ceramic bowl of dark soy sauce, two dried bay leaves, a small white ceramic bowl of green cooked puy lentils, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small pat of pale yellow butter for the bechamel, a small white ceramic bowl of fine plain flour, a small white ceramic bowl of creamy semi-skimmed milk, a small white ceramic bowl of freshly grated nutmeg, six fresh egg lasagne sheets with smooth pale yellow surfaces, a small pile of grated white mozzarella cheese, a small pile of grated sharp orange cheddar cheese, and a small pile of finely grated pale yellow pecorino cheese all arranged symmetrically and balanced, 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

Olive oil: Brings a subtle fruity flavor and helps soften the veggies gently.
Onion, carrot & celery: Classic soffritto base that creates depth for the ragu.
Garlic & herbs (oregano, parsley, fennel seeds): These bring a lovely fragrant warmth.
Chestnut mushrooms: Their meaty texture and earthy flavor are perfect for a vegetarian ragu.
Chopped tomatoes & tomato puree: Provide acidity and richness to balance the earthiness.
Balsamic vinegar & Henderson’s Relish: A punch of umami that brightens and deepens the sauce.
Vegetable stock: Keeps things moist and flavors meld together.
Lentils: I use cooked puy lentils for their peppery bite and texture.
Butter & flour: The base for the velvety bechamel sauce.
Milk: I prefer semi-skimmed to keep it creamy but not too heavy.
Nutmeg: Just a pinch makes the bechamel more aromatic.
Lasagne sheets: Fresh egg sheets work best for tenderness.
Cheeses (mozzarella, cheddar, pecorino): A mix that melts beautifully and adds sharpness and richness.

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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 to tweak this Mushroom Lentil Lasagne with Bechamel Recipe depending on the season or pantry contents. Sometimes I add chopped spinach or kale to sneak in some greens, or switch the cheeses if I only have mozzarella on hand.

Variation: I once swapped the puy lentils for green lentils and added a handful of toasted walnuts for crunch—turns out it was a delicious twist!
Dairy-free option: You can replace the butter and milk in the bechamel with plant-based alternatives for a vegan-friendly version.
Using dried lasagne sheets: Just boil them first to make sure they get tender in the bake.

Step-by-Step: How I Make Mushroom Lentil Lasagne with Bechamel Recipe

A close-up of a thick slice of lasagna being lifted from a white baking dish with a fork, showing five layers of wide, flat pasta sheets alternated with rich layers of chunky, dark brown lentil and tomato sauce mixed with herbs, and creamy, melted cheese on top that is golden brown and slightly bubbly. The background is a white marbled texture with a blurred green plant. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Slowly build the ragu

Start by heating olive oil in a large pan. Toss in the chopped onion, carrot, and celery with a pinch of salt. Let them cook slowly on medium-low heat for about 20 minutes, stirring occasionally so they soften without browning. This slow sweat brings out sweet, mellow flavors that form the base of the ragu.

Step 2: Add mushrooms, garlic, and herbs

Once the veggies are soft, stir in minced garlic, fennel seeds (if you like that subtle anise kick), oregano, and parsley. Cook for a minute until fragrant, then add sliced chestnut mushrooms with a tablespoon of butter. Season with salt and pepper. Keep stirring fairly often while the mushrooms cook down and release their juices—it’s magic as the flavors deepen.

Step 3: Building the tomato base

Add the canned chopped tomatoes (including a little water from the can for extra sauce), tomato puree, and balsamic vinegar. Stir well to combine before pouring in vegetable stock and cooked lentils. Splash in some Henderson’s Relish and soy sauce for umami, toss in bay leaves, then season with more salt and pepper. Let this simmer gently for nearly an hour, stirring now and then so nothing sticks.

Step 4: Making the bechamel sauce

While the ragu bubbles away, melt butter in a small saucepan over medium heat. Whisk in the flour until it forms a smooth paste (roux). Slowly pour in milk bit by bit, whisking constantly to avoid lumps. Keep going until thick and creamy, then season with salt, pepper, and a hint of freshly grated nutmeg. Set aside—you’ll layer this luscious sauce between your lasagne sheets.

Step 5: Layer up the lasagne

Spoon a little ragu on the bottom of your casserole dish so the pasta doesn't stick. Layer fresh lasagne sheets over it, cover with half the ragu, sprinkle with a mix of cheeses, then drizzle over some bechamel. Repeat the layering, finishing with a top layer of pasta and the remaining bechamel. Coat the top with mozzarella, cheddar, and pecorino for that irresistible golden crust.

Step 6: Bake to bubbly perfection

Pop the dish into a preheated oven at 170°C (335°F) fan or 190°C (375°F) conventional for about 25–30 minutes. Halfway through, turn the dish so it bakes evenly. When the top is golden and bubbling, it's ready. Let it rest for a bit before slicing—this helps it set beautifully and makes serving easier.

Top Tip

Having tried this Mushroom Lentil Lasagne with Bechamel Recipe many times, I’ve picked up some tricks to make the process smoother and the results tastier.

Sweat the veg low and slow: Taking your time with the onion, carrot, and celery really builds that rich base flavor you’ll notice in every bite.
Don’t rush mushrooms: Mushrooms can release a lot of water, so make sure to cook them until soft and all liquid is mostly evaporated to avoid a watery ragu.
Constantly whisk the bechamel: When adding milk, whisk slowly and continuously—it helps keep the sauce silky and free from lumps.
Layer carefully: Don’t overcrowd lasagne sheets; overlapping too much can cause uneven cooking.

How to Serve Mushroom Lentil Lasagne with Bechamel Recipe

mushroom lentil lasagne - Serving Suggestion

Garnishes

I like to scatter fresh chopped basil or flat-leaf parsley on top just before serving. It not only adds a pop of bright color but also a fresh contrast to the rich flavors. Sometimes a light drizzle of good-quality olive oil finishes it beautifully.

Side Dishes

A crisp green salad dressed lightly with lemon vinaigrette and some roasted garlic bread pairs so nicely with the warm, hearty lasagne. You get that crunchy, refreshing counterbalance which makes the meal feel complete.

Creative Ways to Present

For special occasions, I’ve served this lasagne in individual ramekins. It feels fancy and makes portioning easy. You could also sprinkle toasted pine nuts on top for extra texture, or even swirl in a bit of pesto for a fresh burst of flavor when serving.

Make Ahead and Storage

Storing Leftovers

I usually let the lasagne cool completely before covering it tightly with foil or plastic wrap and popping it in the fridge. It keeps beautifully for up to 3 days. Reheat leftovers in the oven to keep that lovely texture intact, or microwave if you’re in a hurry.

Freezing

This Mushroom Lentil Lasagne with Bechamel Recipe freezes really well, which I love for easy meal prep. I portion it out into individual servings, wrap them tightly in freezer bags, and store them for up to 3 months. Just remember to thaw overnight in the fridge before reheating.

Reheating

To reheat, I usually cover the lasagne with foil to prevent the top from drying out and bake it at 160°C (320°F) until hot all the way through, about 20-30 minutes depending on portion size. It comes out nearly as good as fresh!

Frequently Asked Questions:

Can I use dried lentils instead of cooked ones?

Absolutely! If you want to use dried lentils, you’ll need to cook them separately first until tender. This usually takes about 20-25 minutes simmering before adding them to the ragu. Using canned or pre-cooked lentils just speeds up the process.

What if I don’t have Henderson’s Relish?

No worries! Henderson’s Relish adds umami and depth, but vegetarian Worcestershire sauce works just as well. You can also just omit it and add a splash of soy sauce or a pinch of smoked paprika for an extra flavor boost.

Can I make this vegan?

Yes! Replace the butter in the bechamel with a plant-based spread or oil, and use a non-dairy milk like oat or almond milk. You can skip the cheeses or use your favorite vegan cheese alternatives, and use a vegan Worcestershire sauce substitute for the Henderson’s Relish.

How do I prevent the lasagne from getting watery?

Cooking the mushrooms slowly until all their moisture evaporates is key. Also, avoid overlapping the lasagne sheets too much as it traps moisture. Make sure you simmer the ragu long enough so it thickens properly. If the bechamel feels too thin, cook it a bit longer to thicken before layering.

Final Thoughts

This Mushroom Lentil Lasagne with Bechamel Recipe is close to my heart because it reminds me of cozy nights in with friends, sharing stories and good food. It’s approachable yet impressive enough for guests, and it always fills the kitchen with such an inviting aroma. I can’t wait for you to try it — I’m sure it’ll become a favorite of yours too!