My Marsala Mushroom Lasagne

At last, I am blogging my much requested Marsala Mushroom Lasagne recipe! I say much requested as following an unprecedented interest in this recipe that I had originally devised one day to feed a formerly-vegetarian friend. A couple of my foodie friends made it and published pictures of theirs on Facebook leading to a few other friends asking for the recipe. I am ashamed to say, it’s taken me several weeks to get onto this so I do apologise to those who asked for the recipe. The wait is over!

To help me present it, let me first show you the inspiration for this dish with the help of my newly vegetarian friend Joost (well, he newly returned  to being a veggie) with his fabulous close up photo of all those lovely mushrooms.

I throw my mushrooms into the food processor to slice in seconds especially when you have a recipe with quite a few stages, although all of them are easy. Of course you may slice by hand. The woodsy earthiness of the mushrooms is intensified and deepened further by the addition of a small quantity of Marsala wine. When I was creating this recipe, I was going through a phase of adding Greek yogurt to almost every dish I made so I make a white sauce with some thick Greek yogurt to add tang versus the sweet Marsala and the fruitiness of the fresh parmesan rather well.

Once you’ve cooked your mushrooms, made your yogurty white sauce and grated some cheese to sprinkle with, all you need is to layer up the veg, sauce and pasta then bake until cooked through and browned on top.  May I introduce my second veggie foodie buddy to show off the final dish – here is Hazzer’s shot of the finished article.

Mushroom Marsala Lasagne
Servings: 4
: 352 kcal
Author: Just Jo
For the mushrooms
  • 3 tbsp olive oil
  • 250 g button mushrooms thinly sliced
  • 250 g chestnut mushrooms thinly sliced
  • 1 large onion fine chopped
  • 3-4 cloves of garlic minced
  • 90 ml Marsala wine
  • 1 tsp Marigold stock powder
 or other vegetable stock bouillon powder
  • 2-3 bay leaves
  • One small packet of fresh parsley chopped
  • Cracked black pepper
For the white sauce
  • 2-3 tbsp butter*
  • 2-3 tbsp plain flour*
  • 500 ml milk
  • 125 ml Greek yogurt
  • 4-6 tbsp grated parmesan
  • Good grating of nutmeg
  • Pinch of ground allspice
  • Salt and black pepper
  • *= Just as long as the flour and butter ratio is 1:1 that’s all that is important here
  • Approx 375g dried lasagne sheets I used the whole box I had
  1. Heat the olive oil in a large frying/sauté pan on medium heat and cook the onions until soft, not browned.
  2. Add in all the mushrooms – it will look like there is far too much in the pan but have faith! They will soften and shrink and cook down at least by half their volume.
  3. Cook until the mushrooms have given up the liquid they naturally give off when you first apply heat to them (this can take 10 minutes as there are such a lot of ‘shrooms).
  4. Pop in you bay leaves and the garlic.
  5. Pour in the Marsala and let it sizzle just a little – you don’t want to evaporate off, you want the mushrooms to drink it up instead.
  6. Sprinkle on the stock powder and season with plenty of black pepper and a little sea salt.
  7. Stir in your fresh parsley then set aside whilst you make the sauce.
  8. In a medium sauce pan over a low-medium heat make a roux with the flour and butter (whisk together until thickened). 
Add the milk in, a drop at a time, whisking constantly until it is all combined over a lowish heat – again, this may take 10 minutes or so.
  9. Off the heat, whisk in most of the parmesan (reserving rest to sprinkle on top before baking the assembled lasagne).
  10. Add the greek yogurt and grate over plenty of freshly grated nutmeg and a pinch of ground allspice, followed by more black pepper.
  11. Now to assemble – take a large ovenproof dish and layer up the white sauce, sheets of lasagne, mushroom mix, more white sauce etc finishing with the parmesan.
  12. If liked, grate over some extra nutmeg and pop the oven on 200˚C and cook for about 30mins until the pasta is soft, the filling cooked through and the top burnished and beautifully bronzed.
Recipe Notes

This works very well with buttermilk in place of the milk and yogurt I have recently discovered.
This freezes beautifully and you can even cook it from frozen if covered with foil tightly to prevent the top from catching.

Nutrition Facts
Mushroom Marsala Lasagne
Amount Per Serving
Calories 352 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Sodium 322mg 13%
Potassium 757mg 22%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 13g 26%
Vitamin A 8.5%
Vitamin C 4.9%
Calcium 25.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. At Anna's kitchen table 29/10/2011 at 21:54 - Reply

    Bravo Jodie (and Joost and Hazzer!!) :-D. It looks absolutely delectable!!
    Isn’t the Internet a wonderful thing?! All these overseas friendships blossoming. I love it!!

    • jobakes 29/10/2011 at 22:13 - Reply

      Exactly Anna – I could live with out my phone but I couldn’t do without access to the Internet anymore! I’ve made so many fantastic friends I probably would never have got to know in real life if it weren’t for the ‘net.

  2. Joost Poort 30/10/2011 at 07:48 - Reply

    It is great to have virtual foody friends. Most of my friends over here aren’t all that interested in cooking so I love the fact that we can share recipes, ideas and tips with people from all over the world these days. There are lots of things wrong with the times we live in but that’s not one of them :-)
    Love the post, Jodie! I’m honoured to have a photo of mine on your blog.
    We’re having this delicious lasagne again on Tuesday. It’s become a firm favourite round our place.

    • jobakes 30/10/2011 at 08:41 - Reply

      Too true Joost – it’s just brilliant that we as a group can be as obsessive as we like, natter about foodie issues and drool over each other’s photos to our heart’s content. I’m lucky too that my best friend in real life is a total foodie and the girls I work with in my regular job never stop talking about or eating food!
      And thank you for letting me share your photo and be a part of my post – long live virtual foodie friendships and amen to having another lasagne this week lol!

  3. Thanh @ eat, little bird 30/10/2011 at 20:20 - Reply

    I’m also really grateful to be part of this virtual foodie network – it’s so wonderful to be able to talk and obsess over food and cooking with like-minded people :-)

    Jodie- these photos of your lasagne are soooo mouth-watering! I can’t wait to try this recipe soon!

    • jobakes 30/10/2011 at 20:31 - Reply

      Oh goodness, I can just imagine *your* photo if you do make it Thanh! Now that would be a sight to see ;)

  4. NYinRome 10/11/2011 at 12:11 - Reply

    OK, I finally made it and ate it…….and it was darn good!! Thanks as always Jo for sharing your fantastic recipes….this one is staying in this family ;)

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