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Creamy Vegan Mushroom Lasagna

Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms layered with creamy garlic sauce make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 428 kcal
Course: Main Course
Cuisine: Italian , Vegan

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 each garlic powder , onion powder (or use 1 tsp minced garlic)
  • 1 tbsp vegan Worcestershire , or use red wine for soyfree
  • 2 tsp oil
  • 1/4 cup water
  • 3 portobello mushrooms (about 10 oz)
Creamy Garlic Sauce:
  • 1 1/4 cup raw cashews , soaked for an hour for creamier, see note for nutfree
  • 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 miso or both
  • 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 no boil lasagna noodles ***, glutenfree noodles for glutenfree
  • 4 oz baby spinach , wilted on a skillet with 2 tbsp water if fresh, thawed if frozen
  • vegan parm , breadcrumbs, vegan cheese for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.
  4. Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.
  5. Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.
  6. 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.
  7. 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.)
  8. 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

  • Variation: Add a layer of marinara and some sauteed veggies in the middle. 
  •  
  • *If the mushrooms are too thick, then slice and add to the baking dish
  •  
  • ** Quick Tofu Ricotta: Crumble 7 oz firm tofu in a bowl. Add 1/2 tsp garlic powder,1/2 tsp dried basil, 1 tsp extra virgin olive oil, 1 tsp apple cider vinegar, 1 tsp lemon juice, and 1/4 tsp salt &pepper. Mix and let chill for 15 mins, then adjust seasoning and use.  
  •  
  • Nutfree: Use my nutfree Cauliflower Alfredo or Pumpkin Alfredo or my bechamel style flour sauce instead of the garlic white sauce. You will need a double serving of the sauces. 
  •  
  • *** No Boil noodles tend to absorb a lot of moisture during cooking and can sometimes dry the lasagna out sooner. Soak them in hot water for 3 mins, then use for less drying out. 
  • If using regular lasagna noodles, cook them to al dente and then use. 
  • Nutrition is for 1 serve

Nutrition Information

Calories 428kcal (21%) Carbohydrates 56g (19%) Protein 16g (32%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 586mg (24%) Potassium 626mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1770IU (35%) Vitamin C 5.3mg (6%) Calcium 43mg (4%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 428

% 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.