Lasagne with mushroom, taleggio and pistachio
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Serves:     people
Notes from Anna
  • This easy vegetarian lasagne takes just 20 minutes to put together and then looks after itself in the oven.
  • Lasagne is always best when made with fresh sheets of pasta, now widely available in supermarkets.
  • Lasagne is best eaten on the day it’s cooked but if you want to re-heat any leftovers, cover the dish with kitchen foil and place over a pan of boiling water for 15-20 minutes. Re-heating in the oven tends to dry lasagne out.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Peel and finely slice the mushrooms. Peel and bash the garlic clove. Wash and chop the parsley. Roughly chop the pistachios. Finely slice the taleggio.
  3. Warm the oil in a frying pan, add the garlic clove and brown it.
  4. Add the mushrooms, parsley and a little salt and cook over a medium heat for about 10 minutes or until the cooking liquid has been absorbed.
  5. If you are making your own béchamel sauce, do it while the mushrooms are cooking.
  6. Grease a 20x30cm oven dish and cover the bottom with a ladle of béchamel sauce. Add a layer of lasagne, top with some mushrooms, a few slices of taleggio and some chopped pistachios. Top with a ladle of béchamel sauce and a generous grinding of black pepper.
  7. Repeat the layers, finishing with a layer of lasagne, béchamel sauce, grated parmesan and chopped pistachios.
  8. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and continue baking uncovered for another 5 minutes or until the parmesan has melted and the top is golden brown. Serve immediately.

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