vegan mushroom lasagna

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

nutmeg

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

water

onion,

4-8 garlic cloves, rough chopped

lb mushrooms, sliced (see notes

red bell pepper, chopped

fennel seeds (optional)

salt

pepper

baby spinach

additions: cooked lentils, vegan ground meat

———

basil ribbons, divided

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

olive oil

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 

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Vegan Mushroom Lasagna Recipe

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The most viewed vegan mushroom lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine