Go Back

Easy vegetarian lasagna with mushrooms and radicchio

Alice - RicetteVegolose
Porzioni 4


  • 200 g dried lasagna sheets
  • 30 g grated seasoned ricotta cheese or parmesan
  • 250 g mixed fresh mushrooms
  • 1 small radicchio di Chioggia
  • 1 clove of garlic
  • fresh thyme q.s.
  • salt pepper, olive oil q.s.

For the "besciamella" sauce

  • 200 g fresh ricotta
  • 100 ml vegetable stock
  • salt pepper, nutmeg q.s.


  • Heat up a deep pot filled with water and add it a handful of coarse salt. Cover and bring to a boil.
  • Clean the mushrooms and cut them into chunks.
  • Put in a pan or wok finely chopped garlic, a drizzle of olive oil and add in the sliced ​​mushrooms. Season with salt, pepper and fresh thyme leaves to taste. Cover with a lid and simmer on low heat until the mushrooms are tender and their water has dried out.
  • Uncover the mushrooms, add them radicchio cut into thin strips and let them simmer for a while, until the radicchio leaves are done.
  • Turn off the heat and set the vegetables aside.
  • Put the lasagna sheets in the pot with boiling water, mix well and let simmer uncovered for 6 minutes.
  • Place next to the pasta pot a large bowl and fill it with cold water and a handful of coarse salt.
  • Prepare now the sauce: blend together with an immersion blender ricotta cheese and vegetable stock. You'll have to get a soft, smooth sauce; the broth you will need may vary according to your ricotta cheese dryness.
  • Season the ricotta "besciamella" sauce with salt, pepper and plenty of grated nutmeg.
  • Preheat the oven to 350°F.
  • Drain the pasta sheets, place them in the bowl with cold salted water and let them cool down. Take the pasta sheets one by one and place them on a clean kitchen towel, so they can dry better.
  • Take a baking dish and grease it lightly with olive oil; start composing the lasagna putting a bottom layer of pasta, besciamella ricotta sauce, mushrooms and radicchio and finally sprinkle with grated ricotta.
  • Continue with the layers in the same way, taking into account that you have to top the lasagna with besciamella and grated ricotta cheese only.
  • Bake the mushroom and radicchio lasagna for 20 minutes.
  • Turn on the grill and bake 5 minutes more, serve immediately.
  • The recipe can be made lactose-free and vegan by substituting fresh ricotta cheese with soy and the seasoned with vegetable substitutes Parmesan (nutritional yeast flakes and / or ground almonds).


This lasagna can be made lactose-free and vegan by substituting fresh ricotta cheese with silk tofu and seasoned ricotta with nutritional yeast flakes and ground almonds.