Gordon Ramsay’s mushroom lasagne cooks entirely on the hob in about 15 minutes. Mixed mushrooms go into an instant creamy cheese sauce, fresh pasta squares cook right in the pan, and the mozzarella top bubbles under the grill.
The recipe is printed in Ramsay in 10 as Quick Mushroom Lasagne. His headnote admits it: “I know, I know, it seems unlikely that you can cook a lasagne in ten minutes.” Before you start, know that this is not his mushroom, leek and tarragon pasta. Different dish entirely.
The technique is pushing the pasta into the pan. Half the squares get submerged in the mushroom sauce, the rest sit on top under more sauce. A lid and a low simmer cook the sheets right there. The oven never comes on.
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Gordon Ramsay Mushroom Lasagne
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings5
minutes10
minutes1200
kcal15 min
The Quick Mushroom Lasagne from Ramsay in 10, built in one ovenproof frying pan on the hob. No béchamel, no baking, just a grill flash at the end for the golden top.
Ingredients
225g (8 oz) cream cheese, at room temperature
500ml (2 cups) double cream
2 tbsp thyme leaves
Olive oil, for frying
350g (12 oz) mixed mushrooms
2 garlic cloves
1 shallot
3 tbsp butter
85ml (⅓ cup) dry white wine
2-3 handfuls of fresh spinach or sliced kale/Swiss chard
225g (8 oz) fresh lasagne sheets
175g (1½ cups) grated mozzarella cheese
50g (½ cup) finely grated pecorino or Parmesan cheese or vegetarian equivalent
Sea salt and freshly ground black pepper
Small handful of chopped basil, to serve
Directions
- Make the sauce: Put the cream cheese, double cream and thyme leaves into a bowl. Whisk together until smooth.
- Heat the pan: Place an ovenproof frying pan over a high heat. Add enough oil to coat the bottom generously.
- Cook the mushrooms: Slice the mushrooms into bite-sized pieces. When the oil is hot, add them, cover and cook for 2 minutes.
- Build the base: Peel and grate or finely chop the garlic and shallot. Add them to the mushrooms with the butter, season, and cook for 2 minutes. Deglaze with the wine, boil, and reduce the liquid by half.
- Add the sauce and greens: Stir in half the cream cheese sauce. Add the spinach and stir through.
- Add the pasta: Cut the lasagne into 7.5cm (3 inch) squares. Push half of them into the sauce with a wooden spoon until covered. Arrange the rest on top and spoon over the remaining sauce.
- Simmer: Sprinkle over half the grated cheese. Cover, reduce to medium, and simmer for 4 to 5 minutes. Meanwhile, preheat the grill to high.
- Grill and serve: Remove the lid, sprinkle over the remaining cheese and grill for 1 to 2 minutes until golden and bubbling. Scatter with basil and serve immediately.
Notes
- Ramsay’s chef’s tip from the book: blanch the lasagne sheets in boiling water for a few seconds before pushing them into the sauce. They handle easier and cook even quicker.
FAQs
Is this the same as his mushroom, leek and tarragon pasta?
No, and the mix-up is everywhere. The mushroom, leek and tarragon pasta is an open dish from a different book, sheets boiled separately and layered loosely with a stock and cream sauce. This one is a true stacked lasagne, sheets cooked inside the sauce, cheese grilled on top.
So if a version you’ve seen boils the pasta on its own and finishes with tarragon, that was the other recipe. What you’re reading now is the Ramsay in 10 one.
Why is there no béchamel in this lasagne?
Because there’s no time for one. The white sauce is cream cheese whisked into double cream with thyme, done in thirty seconds, no roux, no whisking over heat. It melts into the pan and thickens as it simmers.
Ramsay pulls the identical trick in his green shakshuka from the same book, cream and cream cheese whisked into an instant base. Spot it once and you’ll see it running through the whole series.
How is this different from Ramsay’s other lasagnes?
This is the fast one. His lasagne al forno is the classic, beef ragu and a Cheddar béchamel baked for 55 minutes. The vegetable lasagne layers a mushroom and leek filling with tomato mascarpone sauce in the oven.
This one never sees the oven, only two minutes under the grill for the top. Different dish, same family.
Which mushrooms work best?
Use a mixture, the book is direct about that. Chestnut, portobello, shiitake, oyster or button, whatever you can get hold of. Each one brings its own texture and depth to the pan.
Slice everything to bite-sized pieces so it cooks evenly in the 2 minutes under the lid.
Do I need to pre-cook the lasagne sheets?
No, and that’s the whole point of using fresh sheets. Pushed into the simmering sauce, they cook through in 4 to 5 minutes under the lid. Dried sheets don’t belong here, they need far longer than the sauce can give them.
Ramsay’s tip: blanch the fresh sheets in boiling water for a few seconds first. They bend without cracking and cook even faster.
