Creamy Vegan Mushroom Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
Creamy Vegan Mushroom Lasagna
Description
The recipe begins by marinating whole portobello mushrooms in a flavorful blend of balsamic vinegar, soy sauce or tamari, garlic and onion powder, herbs, Worcestershire sauce or red wine, and oil. These mushrooms are baked until cooked and then sliced thinly, seeping their savory juices into the baking dish. Meanwhile, the creamy garlic sauce is prepared by blending soaked cashews with water, flour, herbs, nutritional yeast, and olive oil to create a smooth, cheese-like texture that coats the noodles and vegetables.
Assembly involves layering ladles of the garlic sauce with lasagna noodles, sliced mushrooms, and wilted baby spinach, optionally sprinkled with red pepper flakes for mild heat. The process creates a rich and creamy plant-based casserole that balances earthy mushroom flavor with herbal notes and a smooth, garlic-infused sauce.
Variations include adding marinara sauce and sautéed vegetables or substituting nut-free sauces. No-boil noodles may require soaking to prevent dryness, while regular noodles should be cooked al dente. A quick tofu ricotta, flavored with herbs and garlic, can serve as an additional layer to enhance texture and flavor. This lasagna can be adjusted for dietary needs by swapping ingredients as specified.
Ingredients
Marinated Mushrooms:
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce , tamari for glutenfree, or use coconut aminos +wine for soyfree
- 2 tsp herbs ( combination of thyme, oregano, rosemary)
- 1/2 tsp garlic powder onion powder (or use 1 tsp minced garlic
- 1 tbsp Worcestershire sauce or use red wine for soyfree, vegan
- 2 tsp neutral cooking oil generic cooking oil
- 1/4 cup water
- 3 portobello mushrooms (about 10 oz)
Creamy Garlic Sauce:
- 1 1/4 cup cashew nuts soaked for an hour for creamier, see note for nutfree, raw
- 1.75 cups water
- 1.5 tbsp flour (rice flour for glutenfree)
- 1 tsp salt
- 1 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp ground mustard or both, or miso
- 1/2 tsp black pepper
- 1.5 tsp herbs (1/2 tsp each of basil,thyme, ground sage)
- 1 tbsp extra virgin olive oil
- 2 tbsp nutritional yeast
Lasagna:
- 12 lasagna noodles glutenfree noodles for glutenfree, no boil
- 4 oz baby spinach , wilted on a skillet with 2 tbsp water if fresh, thawed if frozen
- vegan parmesan cheese breadcrumbs, vegan cheese for topping
Instructions
- Mix the mushroom marinade ingredients minus the water in a bowl. Place the whole mushrooms* in the lasagna baking dish. Drizzle the marinade all over the mushrooms. Use 1/4 cup of water or broth to rinse out the marinade bowl and our on the sides of the mushrooms.
- Bake the mushrooms covered at 400 deg F (205 C) for 20 mins. Remove the mushrooms from the dish. Slice into 1/4 inch or less width, and set aside. Leave the juices in the dish.
- Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.
- Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.
- Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.
- Spread the sauce on the noodles, then add wilted (if fresh) or thawed spinach (if frozen). Sprinkle some red pepper flakes and a good pinch of salt over the spinach. Add some tofu ricotta** or drizzle some garlic sauce over the spinach.
- Then another layer of noodles and sauce, mushrooms, noodles, and remaining sauce. Sprinkle some vegan parm all over or vegan mozzarella cheese shreds. (I use a mix of 3 tbsp breadcrumbs+ 3 tbsp vegan parm). Rinse out the garlic sauce blender/bowl with 1/2 cup water and pour on the sides of the lasagna dish. (Use 1 tbsp water if using precooked lasagna noodles.)
- Cover tightly with foil and bake at 375 deg F (170C ) for 1 hour. Let it sit for 10 mins, then uncover. Sprinkle more vegan parmesan, extra virgin olive oil, herbs and pepper flakes. Then slice and serve. Store refrigerated for upto 4 days.
Notes
- The mushrooms benefit from a thorough marinade and baking before slicing to maximize flavor.
- If nut allergies are a concern, substitute the cashew cream with approved alternatives such as cauliflower or pumpkin-based sauces.
- No-boil noodles should be soaked briefly to prevent the lasagna from drying out during baking.
- A quick tofu ricotta can be made with firm tofu and seasoning to add a creamy layer if desired.
- Additional vegetables and marinara can be layered for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 586mg | 24% |
| Potassium | 626mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1770IU | 35% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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