mushroom lasagna

Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

butternut squash

½ a sweet onion, sliced into big wedges

olive oil

½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

shallot

garlic cloves, chopped

sage

salt

spinach

egg (optional)

nutmeg

water

pepper

garlic powder

cheese cheese

romano

no-boil lasagna noodles (uncooked)

Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

olive oil (or butter)

flour

milk (or nut milk)

salt, pepper and nutmeg

mozzarella

START THE BUTTERNUT

. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.

Make the mushroom filling

In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don&#8217;t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE

When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2  cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the &#8220;sauce&#8221;.

Assemble the lasagna

. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with  lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes. ) You could assemble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.

Garnish with optional crispy sage leaves.

This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9x13 pan, but did still fit!

I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

As a side note, I've been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I've been really happy with them, so thought I would pass on the tip!

I halved the oil, used tofu and plant based shredded mozzarella  and it’s still crazy good.  I can only imagine how mind blowing the original recipe must be.  Sylvia, you’re incredibly gifted.  Thank you fir sharing your gift!

Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

This is scrumptious and fancy enough for company.  A wonderful fall recipe!  I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

https://content.jwplatform.com/videos/Kb3mKF39.mp4

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.

Butternut Lasagna Recipe

This delicious vegan mushroom lasagna has an assortment of mushrooms layered with a creamy white vegan bechamel sauce, leeks or scallions, vegan mozzarella and vegan parm. The recipe is soy-free and it can be gluten-free and nut-free.

Vegan Mushroom Lasagna Recipe

oven-ready lasagna noodles

extra virgin olive oil ((divided))

garlic, finely sliced ((divided))

oz cremini mushrooms

oz dried wild mushrooms

oregano

white wine ((optional))

leeks

shallot (or small red onion, minced)

all purpose flour

raw cashews ((to make

mozzarella shreds

Salt and black pepper

If making your own dairy-free milk, blend the 1 cup cashews with 3 cups water until a creamy milk forms.

Place the dried mushrooms in a glass or steel bowl with 2 cups boiling water. Set aside for 30 minutes for the mushrooms to rehydrate. Before using the mushrooms, remember to squeeze out all the stock and reserve it.

In a wok or skillet, place 1 tablespoon of olive oil with garlic, cremini mushrooms and oregano. Season with salt and freshly ground black pepper. Turn heat to medium low and saute until the mushrooms begin to brown and express juices. Stir in the drained, dried mushrooms.

Add the wine and continue cooking over medium-high heat until most of the liquid has evaporated and the wild mushrooms are still chewy but tender. This will take a few minutes. (When adding wine or any alcohol to a pan on a gas stove, reduce flame to the lowest setting or turn off the flame temporarily for safety).

Stir in the leeks or scallions and saute another couple of minutes. Add salt and more ground black pepper as needed. Set aside.

Make mushroom mixture

In a saute pan or saucepan, heat remaining 1 tablespoon olive oil with garlic and shallots or onions. Add salt and ground black pepper. Saute the onions over medium heat until they are soft and translucent.

Add the flour to the pan and mix well to make a roux. Saute the roux until it is no longer lumpy and becomes grainier and aromatic.

Whisk in the mushroom stock from the reconstituted mushrooms slowly into the roux, making sure you get all the lumps out. Then pour in all of the nondairy milk and mix well.

Add the nutmeg to the milk. Bring the sauce to a boil over medium heat. Continue cooking and turn off the stove once the sauce is thick enough to coat the back of a spoon. Season if needed with more salt and pepper and turn off the heat.

Make vegan bechamel sauce

Preheat the oven to 350 degrees F/180 degrees C.

Place one fourth of the bechamel sauce in the lasagna pan, spreading it around evenly.

Layer five noodles over the bechamel. (These instructions are for no-boil noodles or oven-ready noodles. If using regular noodles see FAQs for instructions).

Ladle a fourth of the bechamel sauce over the lasagna noodles followed by a third of the mushroom mixture.

Sprinkle a third each of the vegan parmesan cheese and vegan mozzarella shreds over the mushrooms.

Follow with another layer of five lasagna noodles followed by the mushrooms and the cheeses. Once you have topped the final layer of lasagna noodles with the mushrooms, parm and mozzarella, cover the lasagna pan tightly with aluminum foil and bake 45 minutes.

Remove the foil and continue baking another 15 minutes. Let the lasagna stand 10 minutes before cutting.

Assemble and bake lasagna

This Vegan Lasagna is made with a robust mushroom-spinach bolognese sauce, fresh basil, vegan ricotta and no-boil lasagna noodles topped off with a creamy marinara sauce, drizzled with Arugula Basil Pesto. Vegan comfort food at its best! READ NOTES.

Vegan Lasagna

cashews

onion,

4-8 garlic cloves, rough chopped

lb mushrooms, sliced (see notes

red bell pepper, chopped

fennel seeds (optional)

baby spinach

additions: cooked lentils, vegan ground meat

———

basil ribbons, divided

tofu (firm or extra firm- do not use silken)

garlic garlic

nutritional yeast flakes

basil

Simmer Cashews

 (or soak in cold water 4-8 hours) Place cashews in a small pot, cover with 1 cup water, bring to simmer, cover, simmer 10 minutes, turn heat off, leave covered so they soften. At the same time, start the Mushroom Bolognese.

Make the Mushroom Bolognese

Heat oil in an extra-large skillet. Saute the onion 4-5 minutes until fragrant. Add the garlic, lower heat to medium, and saute 2-3 minutes. Add mushrooms, red bell pepper,  salt pepper and fennel seeds, and saute until mushrooms release their liquid, and begin to caramelize about 10-15 minutes. Deglaze with red wine if you like, cooking it all off. Stir in the spinach, wilting.

Reserve 1 cup of marinara sauce, and put this in a blender.  Add the remaining 2 1/2 cups of marinara sauce to the mushroom mixture, stirring it in. Rinse the jar with 1/2 cup water and pour this into the bolognese. Bring to a simmer, for 2-3 minutes, season to your liking, adding salt and pepper if you like. If using a sugar-free marinara, a couple teaspoons of maple syrup is nice here. If it lacks depth, you could stir in a little a miso paste. Every jar of marinara is different, so make sure it is flavorful and &#8220;saucy&#8221; enough to cook the lasagna noodles. If it seems dry, add a little more water.

Creamy Marinara

Add the 1 cup marinara to the blender, along with drained cashews and 1/3 cup water. Add 1 tablespoon olive oil. All together in the blender, you should have about 2 cups- so add more water if need be. Add 1/4 teaspoon salt.  Blend until very creamy and smooth, a full minute. This will be used on the top and bottom of the lasagna.

Make the Tofu Ricotta

Place everything in a food processor and pulse, scraping down sides, Pulse until combined and creamy but not overly smooth.

Assemble: 

Grease a deep 9 x 13-inch baking dish with spray oil or olive oil.   Pour 1 cup of the blended Creamy Marinara Sauce in the bottom, enough to lightly coat. Layer 4 lasagna noodles. Spread out half of the mushroom bolognese. Dot with half of the tofu ricotta. (Feel free to add meltable vegan cheese here if you like). Sprinkle with a third of the basil ribbons. Repeat: add 4 lasagna noodles, the remaining mushroom bolognese,  the remaining tofu ricotta, (optional vegan cheese) and 1/3 of the basil ribbons. Top with the final layer of lasagna noodles, pressing down a bit to create a level base. Cover with the remaining blender sauce. Cover tightly with foil. If the lasagna touches the foil, place a piece of parchment between the lasagna and foil. At this point, you could refrigerate and bake 1-4 days later (letting it come to room temp first).

BAKE

Place in the middle of the oven and bake 50-60 minutes. While it is baking, make the Arugula Pesto.

Remove the foil, test with a knife to see if pasta is tender, all the way through. Let stand 10 minutes. Spoon a little of the Arugula Pesto over top and sprinkle with remaining basil ribbons.

As good as it gets! All the yummy, cheesy, deliciousness sans meat. This is a keeper recipe folks!

https://content.jwplatform.com/videos/jRtvzuhV.mp4

This Vegan Lasagna is made with a robust Mushroom Bolognese Sauce, fresh basil, vegan ricotta and no-boil lasagna noodles, topped off with a creamy marinara sauce, drizzled with Arugula Pesto. Vegan comfort food at its tastiest! Video!

vegan lasagna bolognese video 

With multiple layers of perfectly al dente pasta, a creamy, veggie-filled stuffing, loads of melty cheese, and a bright tomato sauce, this Vegetarian Lasagna or Mushroom Spinach Lasagna is a vegetarian food-lover&#39;s dream.

Vegetarian Lasagna Recipe | Mushroom Spinach Lasagna

spinach (- chopped

white button mushrooms

onion (- small-sized, finely chopped)

garlic

dry oregano

basil leaves (chopped or 1 teaspoon dry basil)

nutmeg (or grated nutmeg)

light cream (25% to 35% fat

mozzarella cheese cheese

lasagna

butter

black pepper

First rinse and chop the spinach leaves. Also rinse the button mushrooms and slice or chop them.You will need 2 cups of chopped spinach leaves and 2 cups chopped mushrooms.

Then heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan or frying pan.

Add finely chopped onions and finely chopped garlic. On medium-low to medium heat, stir and sauté for about 2 to 3 minutes or till the onions turn translucent.

Add the chopped mushrooms. Stir and mix again. Sauté mushrooms on a medium-low to medium heat.

While sauteing first the mushrooms will release water.

Continue to stir &amp; saute till the water dries up and the mushrooms get slight golden from the edges.

Then add the chopped spinach. Saute till the spinach softens and wilts.

Add fresh cream, chopped basil leaves, dry oregano, a pinch of nutmeg powder, freshly crushed black pepper and salt as required.

At this point, you can use herbs and seasonings of your choice. You can also use dried basil instead of fresh basil.

Mix very well and switch off the heat. Keep the creamy mushroom spinach stuffing aside.

Preparing mushroom and spinach stuffing

Now boil enough water in a pan or pot.&nbsp;

When the water comes to a vigorous boil, add the lasagna sheets and cook them till they are al dente - meaning cooked but still they have a bite to them. This will take about 7 to 8 minutes on high heat.

Drain all of the water and place them separately without touching each other on a tray. You can spread some olive oil on them.

Cooking lasagna

Before assembling, preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 10 minutes.

In a baking pan or casserole, spread 1 to 2 tablespoons of tomato puree. You can also use your preferred tomato sauce or tomato ketchup.

If using tomato ketchup the lasagna will have a sweet taste, which goes well with kids.

To make the tomato puree, blanch one medium to large tomato in hot water for 10 to 15 minutes. Peel and then puree it in a blender or mixer.

Now spread one lasagna sheet. Depending on the type and size of the pan, you will have to slice or cut the sheets to accommodate them in the pan.

Spread ¼ portion of the mushroom spinach sauce filling evenly.

Sprinkle with 2 to 3 tablespoons of grated or shredded mozzarella cheese or as needed.

Place another sheet of lasagna. Spread 1 to 2 tablespoons of tomato puree/sauce/ketchup on it

Then top with ¼ portion of the spinach mushroom filling. Then add 1 to 2 to 3 tablespoons of the grated cheese or as required.

Repeat again with the same layers as above till you come to the last layer. Just spread the tomato puree on the last layer and finish off with the remaining grated cheese.

Bake spinach mushroom lasagna in a preheated oven for 180 degrees C/356 degrees F for 15 to 20 minutes or till the cheese melts or gets golden.

Allow to rest for 15 to 20 minutes and then serve Vegetarian Lasagna hot or warm.

Assembling and baking vegetarian lasagna

Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.

Vegan White Sauce Lasagna

onion

garlic (minced)

mushrooms (sliced thin)

(organic spinach)

shallot (minced (cut smaller than diced))

garlic (minced (fresh is best))

dry white wine

vegetable broth (divided)

raw cashews (or sub white beans, silken tofu

Nutritional Yeast

Dijon mustard

onion powder

According to the package instructions, cook lasagna noodles, or use pre-baked vegan lasagna noodles.

In a large skillet, saute the garlic and onions until translucent.

Add the mushrooms and continue cooking until brown.

If the mushrooms begin to stick, add a little vegetable broth and cook until the fluid dissipates.

Now add the spinach, a large handful at a time, stirring into the hot vegetables,

Continue adding spinach, and then add 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

Lasagna

In a skillet, saute garlic, shallots, and onions until translucent.

Add the wine and cook it down for about 5 minutes.

Add 1/2 cup vegetable broth, and continue to cook, reducing the heat to simmer.

In the meantime, combine the raw cashews (or substitute white beans, silken tofu, flour of choice, or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 1/2 cups vegetable broth in a high-speed blender.

Blend until smooth.

Now, turn the heat up to medium on the pan with the onion mixture.

Slowly add the contents of the blender, whisking as you add.

As the mixture heats, it thickens.

Remove the white sauce from the heat and allow it to cook.

White Sauce

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan&#39;s base.

Layer the cooked or pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.

Pour a thin layer of white sauce on the noodles, and spread it across them. I use a one-cup measuring to make it easier.

Now, add a layer of mushroom spinach on top of the sauce.

Next, add another layer of noodles and continue the layering until the sauce is the top layer.

Layering the Lasagna

Sprinkle with vegan parmesan cheese

Optional

Preheat the oven to 350 degrees.

Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.

Or, cover and place in the refrigerator until ready to cook.

Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.

Completely cooked, allow to set up, and cut pieces to freeze individually. 

Baking/Freezing/Cooking ahead of time

This Vegan Vegetable Lasagna features tender pasta, creamy spinach ricotta, savory eggplant and mushrooms, and lots of sauce. It&#39;s easy to assemble and customizable with the veggies you have on hand. The most delicious dinner for family night or holidays!

Vegan Vegetable Lasagna

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