Chestnut Mushroom and Nutmeg Lasagne

A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
10 min
Prep time
45 min
Total time


    The makings of the

    Chestnut Mushroom and Nutmeg Lasagne

    1. 1

      Preheat an oven to 180 °C.

    2. 2

      Heat the olive oil in a pan over a medium heat. Fry the garlic and mushrooms for 3 minutes until soft.

    3. 3

      Stir the thyme and Philadelphia into the mushrooms and continue to cook for 1 minute until the Philadelphia has melted to create a sauce. Add 3 tsp of the grated hard cheese along with the nutmeg and paprika. Season to taste.

    4. 4

      Put a quarter of the sauce into a baking dish and place 2 lasagne sheets on top. Repeat this until all the lasagne sheets have been used and you have 3 layers.

    5. 5

      Finally, top with the remaining quarter of the sauce mix and sprinkle over the remaining hard cheese. Cook for 35 minutes or until the pasta is soft.


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    Chestnut Mushroom and Nutmeg Lasagne

    Nutritional Information

    Typical valuesPer Serving
    Energy1960.0 kJ
    Energy468.5 kcal
    Fat33.2 g
    Carb26.7 g
    Protein14.4 g
    Saturated fat12.9 g
    Salt0.8 g
    Dietary fibre2.6 g
    Sugars4.8 g