Mushroom Lasagne with Porcini Béchamel
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the same layering and baking method as our beef lasagne, but swaps the meat ragù for a deeply savoury porcini and chestnut mushroom filling bound with béchamel, with mozzarella melted through three filling layers instead of four.
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Method
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EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- heatproof jug
- fine sieve lined with kitchen paper
- large wide frying pan or sauté pan (30 cm)
- medium saucepan
- whisk
- baking dish about 23 x 33 cm, at least 6 cm deep
- foil
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 511 kcal |
| Protein | 22.2 g |
| Carbohydrate | 45.8 g |
| of which sugars | 9.4 g |
| of which free sugars | 0 g |
| Fat | 27.5 g |
| of which saturates | 15.1 g |
| Fibre | 3.2 g |
| Salt | 1.9 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
