Gluten Free Mushroom Lasagne


This has been a very long month, particularly if you are paid monthly, there are still nine days to payday and the cupboards and bank balance are looking grim. Add that to the weather and things seem quite cheerless however in these tough times it is good to remember dishes that forgo meat and are filling and warming without it. When I make lasagne I usually use either lamb mince or a combination of lamb and pork mince (since I can’t eat beef) but while a pack of lamb mince is €4.00 a pack of mushrooms can be anything from €0.99 to €2.49 and while that may not seem like much the pennies saved on meat can be spent on cheese, in this case gruyere.

This lasagne is feels really decadent with its thick bechamel sauce and layers of cheese and while gruyere is beautiful with the mushroom filling you would be fine with parmesan or even cheddar if you are being really frugal.
If you are looking for Gluten Free Lasagne try the Tesco Free From Pasta, it is are affordable and the same size as regular lasagne which is great, Dietary Specials also used to have good lasagnes sheets but I haven’t seen them in stock anywhere in ages.
As an experiment I tried softening the pasta sheets in boiling water before adding them to the dish, this helped the top of the lasagne being too dry (this can sometimes happen with the GF pasta sheets) however I have since found that if you keep plenty of sauce aside to cover the top layer of pasta you won’t need to par- boil the pasta.


Mushroom Filling

Olive oil
1 ½ lbs mushrooms, you can use plain button, chestnut, Portobello or any fancy mushroom you like!

  1. Clean and slice your mushrooms
  2. In a wide bottomed pan heat 2 tablespoons of oil with a good knob of butter
  3. Add the mushrooms and saute over a medium heat until they are nicely softened and turning brown, you may need to do this in two batches.
  4. Add salt and pepper to tast and leave aside until you are ready to build the lasagne.


Bechamel Sauce

4 cups of milk
I carrot peled
I rib of celery
I onion, peeled and halved
Five pepper corns
Fresh nutmeg, for grating
4 ounces of butter
½ cup of Doves Farm Gluten Free Plain Flour
2 teaspoons of Dijon Mustard

1 cup of grated gruyere cheese, or other hard cheese of your choice
1. In a pan heat the milk with the carrot, celery rib, onion and pepper corns over a medium heat, let the milk come to a simmer and then reduce the heat to low and let the flavours of the vegetables infuse the milk while you are making your roux.
2. In another pan melt the butter, when melted and frothy add in the flour, stir to combine and allow to cook for one minute.
3. Pour the hot milk through a sieve in to a bowl and discard the vegetables and pepper corns.
4. Add the hot milk to the roux a ladle full at a time and whisk to combine. The roux will be quite thick and it make take a while to get a silky consistencey but keep with it, just be careful not to splatter yourself with hot milk!
5. When you have added all the milk cook the sauce over a medium heat until it has thickened, stir to make sure the sauce doesn’t catch on the bottom of the pan.
6. Stir in a good grating of nutmeg, the Dijon mustard and most of the grated cheese, keeping some aside to sprinkle of the top of the lasagne, add salt and pepper to taste.

V19 Mushroom Lasagne

Pre heat your Oven to Gas 5 /190c/375
1. Spread a tablespoon or so of your bechamel sauce on the base of your dish and cover with a layer of pasta, add more sauce and then a layer of mushrooms, repeat this process until you use up all the mushrooms. Cover with a final layer of pasta and cover this thickly with the remaining sauce and the rest of the grated cheese.
2. Bake in the preheated oven for 45 minutes until the pasta is cooked through and the top is golden.
3. Allow to sit for a few minutes before serving.

V19 Mushroom Lasagne 1

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