Mushroom and Goat Gouda Cheese Lasagna Recipe

Goat Gouda Cheese Lasagna


  • Prep: 30 mins
  • Cook: 40 mins
  • Total: 70 mins
  • Yield: 6 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Italian


  • 4tablespoonsKalleh dairy butter
  • 3tablespoonsflour
  • 500millilitersKalleh full fat milk
  • a pinchnutmeg
  • to tastesalt
  • to tasteblack pepper
  • 60gramsKalleh parmesan cheese (powder)
  • 60gramsKalleh romano cheese (grated)
  • 227gramsKalleh goat gouda cheese
  • 454gramslasagna sheets
  • 454gramsmushrooms
  • 1large onion (finely sliced)
  • 1clovegarlic (chopped)
  • 1 teaspoonfresh thyme (chopped)
  • 2tablespoonsfresh basil (chopped)
  • 2tablespoonsfresh parsley (chopped)
  • 2tablespoonslemon juice

Sometimes we tend to eat lighter, or enjoy meatless meals such as Mushroom and Goat Gouda Cheese Lasagna. This lasagna is rich and delicious with the creamy Goat gouda cheese sauce, mushrooms, lemon, Parmesan, and Romano cheese topping. It’s memorable, fitting for a weeknight dinner.

This recipe is a straightforward lasagna recipe, but as I always say, simplicity is the reason that makes Italian cuisine so incredible. Whenever you buy the right quality ingredients, you can create amazing dishes with just a few items. There are three different kinds of cheese used in this lasagna, Romano cheese, Goat gouda cheese, and Parmesan giving this baked pasta dish lots of flavors.

Buon Appetito!


Step 1

Put a saucepan over medium-high heat and melt the Kalleh butter. Whisk in the flour and stir with a wooden spoon until a dough forms.

Step 2

Remove from heat and gradually pour cold full-fat Kalleh milk, stirring well until the mixture is smooth. Return to heat and Continue stirring over medium heat and bring sauce to the boil.

Step 3

Add a pinch of nutmeg and season with salt and pepper. Add 60 grams each of the grated Kalleh romano cheese and Kalleh parmesan cheese. Stir occasionally until the cheeses melted; set the sauce aside.

Step 4

Preheat the oven to 176ºC (350ºF).

Step 5

Grease a baking dish (9 x 13 inches) with butter. Bring a pot of salted water to a boil and cook lasagna sheets in boiling salted water until just under al dente, for about 4 minutes. Drain and rinse with cold water then transfer to a clean dish towel; set it aside.

Step 6

Bring a medium frying pan and heat one tablespoon butter over medium heat. Add garlic and onion and sauté until golden. Transfer to a bowl; set it aside.

Step 7

Put a frying pan over high heat, add the remaining one tablespoon butter. Add mushrooms and sauté until liquid has reduced and become golden then Add the onions back to the pan. Pour lemon juice and cook for 1 minute. Add the basil, parsley, and thyme. Season the mixture with salt and pepper. Combine together.

Step 8

Spread a layer of the bechamel sauce on the bottom of your baking dish. Add one layer of cooked lasagna sheet and top Kalleh goat gouda cheese, mushroom mixture, and Parmesan and Romano cheese. Season layers with salt and pepper. Repeat layering and Finish the lasagna with a layer of bechamel and plenty of Romano and Parmesan cheese.

Step 9

Cooking Notes

You can refrigerate leftovers lasagna for up to 2 days.

You can use wild mushrooms portobellos, oyster, shitake

You can assemble it the night before


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