One-pan creamy garlic mushroom lazy lasagne made with cream cheese, stock and melted cheese – an easy comfort food recipe with no layering and minimal washing up!

If you’re craving comfort food but don’t have the time (or energy) for a traditional layered bake, this one-pan creamy garlic mushroom lazy lasagne is about to become your new go-to dinner. Packed with rich garlicky flavour, tender chestnut mushrooms, silky cream cheese sauce and perfectly cooked lasagne sheets, this easy mushroom lasagne recipe delivers all the cosy indulgence of classic lasagne with a fraction of the effort and washing up.

Everything is cooked in a single pan, making it ideal for busy weeknights, low-effort weekends and anyone who loves quick creamy pasta recipes without compromising on taste.

This creamy mushroom lasagne is made with simple ingredients you likely already have in your fridge and cupboards – onion, garlic, mushrooms, vegetable stock, reduced-fat cream cheese and broken lasagne sheets that cook directly in the sauce.

The result is a one-pot pasta dish that’s rich, comforting and satisfying, yet lighter than a traditional white sauce lasagne thanks to the use of cream cheese instead of heavy cream. It’s a brilliant vegetarian lasagne alternative that still feels indulgent, cheesy and deeply savoury.

Because the pasta simmers straight in the garlic mushroom sauce, it absorbs all that flavour as it cooks, creating a thick, velvety coating on every piece of lasagne. Finished with a generous layer of melted cheese, this lazy lasagne recipe is perfect for when you want a quick creamy dinner, an easy family meal, or a cosy meat-free comfort food option.

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Whether you’re searching for one-pan meals, creamy mushroom pasta, vegetarian lasagne recipes or simple weeknight dinners, this creamy garlic mushroom lazy lasagne ticks every box for flavour, ease and pure comfort. 

Can I use fresh lasagne sheets instead of dried?

Yes! Fresh lasagne sheets will cook faster, so check for doneness after 6–8 minutes and add a splash more stock if needed to keep it saucy.

Can I make this lazy lasagne vegan?

Absolutely. Swap the cream cheese for a plant-based cream cheese, use vegan stock, and top with dairy-free grated cheese or nutritional yeast.

What mushrooms work best for this recipe?

Chestnut mushrooms give a deep, earthy flavour, but you can also use button mushrooms, portobello, or a mixed wild mushroom selection.

How do I stop the pasta sticking together?

Stir once or twice while it simmers and make sure the broken lasagne sheets are fully submerged in the sauce.

Can I add protein?

Yes – crispy bacon, pancetta, shredded chicken, or plant-based chicken pieces all work well stirred in after the mushrooms.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze it. Thaw completely and reheat gently with a splash of milk or stock to loosen the sauce.

Can I make it extra creamy?

For a richer finish, stir in a splash of double cream or a knob of butter just before adding the cheese on top.

How To Make One Pan Creamy Garlic Mushroom Lasagne Recipe 

 

 

 A tasty, healthy, cheap dinner recipe that is 4 portions, under £1 per portion, and absolutely delicious!

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Leftover Ideas

Cheap Dinner Recipe: Mexican Dirty Rice

Did you know you can remove the paddle of your Actifry?

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I love a good fakeaway.  This is the first recipe that is suitable for both a wok and an air fry (I used my Tefal Actifryer).  I discovered an amazing Slimming World friendly recipe from Natalie at One Busy WAHM. Read her full recipe here.


You will need:- 
Method:-

Curry Sauce:- 

Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.

Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.

Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle).

Rice:- 

To cook in a hot air fryer, add all the veg in the machine with half a tablespoon of sesame oil and cook for 10 mins. When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further 10 mins then serve.

Spray a wok or large frying pan with low calorie cooking spray and place over a high heat. When it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

Add the peas, stir-fry for 5 minutes and season well. Add the beaten eggs and stir-fry for another minute.

Stir in the soy sauce, bean sprouts, mushrooms and most of the spring onion and cook for 2 minutes or until the eggs have set

To make the crispy seaweed I used this amazing recipe from Natalie at One Busy WAHM.  It is only 2 syns per portion and tastes DELICIOUS! Click her image below and visit her site for the full recipe, you won't regret it!

L x