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Mushroom Garlic Alfredo

Mushroom garlic alfredo

Brought to you by: MOB Kitchen
    4 serving

Prep time:

Cook time:

Serves: 4

Be warned, you won’t be kissing anyone after this. Three bulbs of roasted garlic layered with mushrooms and a creamy cheese sauce. Heaven. Looking for more pasta recipes? Look no further.

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  • 3 bulbs garlic , ends cut off
  • 4 shallots, chopped in half, ends cut off
  • 4 tbsp butter
  • 2 tbsp plain flour
  • 400ml milk
  • 150g parmesan, grated
  • 1 kg mushrooms, roughly chopped
  • 4 sprigs sage, roughly chopped
  • 1 small handful parsley, roughly chopped
  • 200g lasagne sheets
  • 150g mozzarella


Step 1

Preheat the oven to 180°C. Drizzle the garlic and shallots liberally with oil. Wrap tightly in foil and roast for 1 hr.

Step 2

Melt 3 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick white (or béchamel) sauce. Add in 100g of parmesan and mix well. Season with salt and pepper.

Step 3

Add the mushrooms to a large pot with the remaining butter and 1 tsp of salt. Saute for 15 mins until softened. Season with salt and pepper.

Step 4

Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the cheese sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary.

Step 5

Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce. Mix in the sage and parsley.

Step 6

Layer a lasagna dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagna sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Tear the mozzarella and layer this on top and finish with the remaining parmesan.

Step 7

Pop into the oven for 30 mins, allow to rest for 15 mins and then serve.

Tips or serving suggestions

Don’t worry about the skin of the garlic and shallots, if your blender isn’t powerful enough then push it through a sieve before you add it to the mushrooms.

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