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Easy Vegan Melty Mushroom Lasagna recipe

The best easy vegan melty Mushroom lasagna. This easy dairy-free lasagna is totally delicious, completely snackable, and packed with decadent cheese sauce that tastes just like real lasagna cheese sauce. Not to mention the meaty umami goodness from the mushrooms that fools the tastebuds into thinking this lasagna is the real deal. We’re talking bold, rich lasagna sauce, luscious vegan cheese sauce, and all the cozy lasagna goodness you could dream of. 

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This truly is the best vegan lasagna recipe I’ve ever had. And I’ve made a lot of different plant-based lasagnas and eaten a Whole lot of lasagna and this easy vegan lasagna recipe is truly the Best lasagna recipe ever. Layered with the best creamy all vegan cheese sauce you can imagine, a rich meaty mushroom lasagna sauce loaded with umami flavor, this is a showstopper cozy and rich plant-based lasagna that’s bursting with hidden vegetables. If you’re looking for a great way to get your family to enjoy eating lots of veggies (and an easy way to get your kids to eat more vegetables and actually enjoy it) then this is the lasagna for you. 

Why I believe you will love this easy vegan mushroom lasagna recipe 

Easy to make – make the mushroom sauce and vegan cheese sauce in 15 minutes, then it’s just assembling the lasagna and letting the oven do the rest. Easy peasy.

Packed with nutrients – loaded with vitamins and minerals thanks to all the tender veggies.

Rich in protein – get your daily protein intake covered in a delicious easy lasagna. That’s what I call a win-win dinner.

Freezer-friendly lasagna recipe – make this lasagna ahead or make double portions and freeze all the leftovers for an easy weeknight dinner everyone loves.

Can be gluten-free – just use gluten-free lasagna noodles (you can get them at most grocery stores, or you can make my easy homemade gluten-free lasagna noodles here), or substitute the lasagna noodles with zucchini slices for a GF and low-calorie dinner.

A family favorite lasagna dish – make this recipe with kids because it’s so simple and they are sure to enjoy layering the lasagna and eating the result of their cooking endeavors.

Cozy to the max – a truly cozy comfort food vegan lasagne recipe 

How to layer lasagna

There is no wrong way to layer lasagna, but this is how I always do it, and was taught by my mom to layer lasagna (and I don’t mess with my mom’s advice, so this is the method I stick to).

First, you want to make the delicious mushroom filling as well as the vegan lasagna cheese sauce. Set your lasagna baking dish on the table, and place the mushroom filling, vegan lasagna cheese sauce, and lasagna noodles on the table next to the dish. You are ready to start assembling your lasagna.

Need gluten-free lasagna noodles? You can try making my easy gluten-free pasta that makes amazing lasagna noodles. Yum.

Layering lasagna step-by-step guide:

  • Sauce first (this keeps the noodles from sticking to the bottom of the dish)
  • Lasagna noodles
  • Cheese (it’s easier to spread the cheese on top of the solid noodles than on the sauce)
  • Repeat: sauce – noodles – cheese two more times
  • Finish with a top layer of sauce and more drizzle of cheese

Let’s look at what ingredients you need to make the best vegan mushroom lasagna with creamy cheese sauce 

This lasagna recipe is surprisingly easy to make. 

Ingredients to make Super easy creamy vegan cheese sauce 

Tapioca flour or corn flour – I prefer using tapioca flour because it thickens the sauce without adding any flavor like corn flour typically does. 

Dairy-free butter or coconut oil – plant butter or any vegetable oil will work well in lasagna. We’re using the creamy richness to add depth and a rounded flavor profile to the lasagna. 

Plant milk – can be soy milk, coconut milk, or other plant milk. I like to use full-fat soy milk for added protein, but any plant milk works well. For a lighter less-calorie-dense lasagna you can use oat milk or even rice milk for the creamy sauce base. 

Seasoning – Grated nutmeg, nutritional yeast, salt, pepper and herbs

How to make The Best easy plant based dairy-free mushroom lasagna

  • Add the mushrooms onions, nuts, chopped garlic, bell pepper, and carrot to a food processor and process until everything is evenly and finely chopped. 
  • Heat olive oil in a pan and scrape the chopped mushrooms mixture into the pan. Season with the herb mix, onion powder, black pepper, salt, smoked paprika, and Sauté for 5 minutes while stirring. Next, pour in the vegetable stock, balsamic vinegar, canned tomatoes, and brown sugar and mix. Bring the sauce to a bubble and let it reduce at a gentle heat for 10-15 minutes.

While the sauce simmers begin making the cheese sauce

  • Melt butter in a saucepan and remove from the heat. Whisk the tapioca flour into the butter, then whisk in the plant milk a little at a time. Whisk until all the lumps are gone, then place the sauce back on the heat. Add salt, pepper, and nutritional yeast and combine. Bring the sauce to a gentle boil and let it simmer until it thickens. Add grated muscat and taste test. Add more salt and pepper if needed. Once the cheese sauce is the thickness you like, remove it from the heat and set aside.
  • Preheat oven to 400F (190 degrees Celsius).
  • Now, grab a baking dish 7”x10” (20cmx30cm). Place 2-3 large spoonfuls of mushroom sauce in the bottom of the dish to prevent the lasagna plates from sticking. Place a layer of lasagna noodles over the entire bottom of the dish. 
  • Now spread a layer of the cheese sauce over the lasagna noodles all the way to the edges. Follow up with a layer of mushroom sauce, before covering it with another layer of noodles. 
  • Keep layering lasagna noodles, mushroom sauce, and cheese sauce until you have 3 layers. 
  • Finally, cover the lasagna with the rest of the mushroom sauce and top with the remaining cheese sauce. Season with black pepper.
  • Cover the lasagna with foil and bake for 35 minutes at 400F. After 35 minutes, remove the foil and turn the heat on to broil. Bake another 5 minutes or just until the lasagna is golden and lightly crispy on top. (Note: broilers can vary quite a bit from oven to oven so keep a close eye on your lasagna when using the broiler to make sure it isn’t burned).
  • Slice the lasagna into 6 large pieces or 8 smaller portions and serve. 

How to freeze lasagna?

Allow the lasagna to cool completely. You can freeze the lasagna whole, but I like to cut it into portions as it makes reheating much quicker and easier. Cut the lasagna into portions and place them in sealable containers or ziplock bags. Place the lasagna in the freezer and freeze for 2-3 months.

Best way to reheat lasagna 

Reheat the lasagna in the microwave. Just place the lasagna on a microwave-safe plate and reheat for 2 minutes. If the lasagna isn’t warm all the way through, give it 1-2 more minutes in the microwave. If you’re reheating lasagna from frozen: defrost the lasagna in the microwave, then heat it in the microwave for 2-3 minutes, or until the lasagna is heated all the way through.

What other veggies can I add to my lasagna:

This lasagna recipe is deliciously creamy, rich, and irresistible as it is…but you can always add extra veggies. Try some of these or come up with your own ideas and let me know how it goes:

Zucchini slices – replace the lasagna noodles with zucchini slices for a healthy low- calorie lasagna that’s also gluten-free. Just slice a zucchini Or courgette into thin (not paper thin. More like lasagna noodle thickness) and layer your lasagna as you normally would. Or add an extra layer by using both lasagna noodles and zucchini slices.

Spinach – adding spinach to this lasagna gives it a deep earthy flavor. The spinach also adds more nutrients and a little extra green in your lasagna never hurts.

Eggplants / aubergine – thinly sliced eggplants can make a great lasagna noodles substitute…just slice thinly and use the eggplants as your lasagna noodles when you layer your lasagna. Or add both lasagna noodles and thin eggplant slices for extra firmness and a delicious meaty texture.

Cauliflower – cauliflower is great in lasagna as it soaks up all the flavors from the sauce. Just chop it up with the mushrooms and use the cauliflower to bulk up the meaty texture of the mushroom sauce. Yum.

Broccoli – broccoli is a great addition to lasagne. Chop it up and add it to the sauce, or slice it and use it as an extra lasagna layer. 

Potatoes – boiled potatoes work so well in lasagna. Just slice boiled potatoes into thin slices and layer them in your lasagna. Potatoes will give your lasagna a nice tender bite.

Olives – chopped or sliced olives are a luxe addition to your lasagna mushroom sauce. Just make sure to remove any pits and chop or slice the olives finely. Add them to the sauce and get ready to enjoy a hint of the Mediterranean in your lasagne. 

Are you looking for more delicious vegan pasta recipes? You might like these

Frequently asked questions 

Do I have to pre-cook my lasagna noodles?

No, you don’t have to precook the lasagna noodles. Because I don’t like recipes with a million different steps and things to do, I’ve cut out the precooking noodles part. And guess what? The lasagna noodles are just as delicious, tender, and perfect without precooking. That’s because the lasagna noodles actually cook in the bubbling mushroom sauce for 40 minutes making them the perfect tender noodles all ready to eat without any fuss.

How can I make lasagna gluten-free?

There are lots of delicious options for making gluten-free lasagna. Here are my top 3 gluten-free lasagna ideas:


Replace lasagna noodles with GF lasagna noodles – most grocery stores sell really good GF pasta and lasagna noodles. You can usually get an assortment of rice noodles, corn lasagna noodles, or even lasagna noodles made from lentils. Another option is to make your own GF lasagna noodles (grab my delicious gluten-free pasta and lasagna noodles recipe here)


Substitute the lasagna noodles with zucchini slices. Zucchini Or courgette slices work really well because they cook at about the same rate as regular noodles and they are great for layering. Using zucchini as lasagne noodles also makes the lasagna a very low-calorie dinner.


Eggplant or aubergine lasagna noodles – slicing eggplants (or aubergines for my UK readers) is a great way to substitute lasagna noodles. Eggplant slices are great for layering and they don’t need any pre-cooking. Just slice, layer, and bake. That’s it. 

How many calories are there in this lasagna?

One serving is just under 500 calories. If you use zucchini or eggplant as the lasagna noodles layer the lasagna will have fewer calories.

Easy Vegan Melty Mushroom Lasagna recipe

The best easy vegan melty Mushroom lasagna. This easy dairy-free lasagna is totally delicious, completely snackable, and packed with decadent cheese sauce that tastes just like real lasagna cheese sauce. Not to mention the meaty umami goodness from the mushrooms that fools the tastebuds into thinking this lasagna is the real deal. We’re talking bold, rich lasagna sauce, luscious vegan cheese sauce, and all the cozy lasagna goodness you could dream of. 
Course Dinner
Cuisine American, Italian
Keyword vegan dinner
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 servings
Author Simone – Munchyesta.com

Equipment

  • 1 baking dish 7”x10” (20cmx30cm) can be tinfoil dish or regular baking dish

Ingredients

  • 1 box Lasagna Noodles gluten-free if needed

Vegan Lasagna Sauce (makes around 3.6 cups or 9dl)

  • cups (200g) Mushrooms can be baby Bella mushrooms, Portobello mushrooms, Shiitake, or similar 
  • 1.8 oz (50g) Nuts Walnuts, cashews, or pecan (or use cauliflower if you’re allergic to nuts)
  • 1 medium Yellow Onion
  • 4 cloves Garlic finely chopped
  • 1 medium Carrot
  • 1 Red Bell Pepper
  • 1 15oz can Fire-Roasted Canned Tomatoes or regular canned tomatoes 
  • 0.4 cups (1dl) Vegetable Broth
  • 1-2 tbsp Dark Balsamic Vinegar or Tamari Sauce
  • 1 tsp Ground Black Pepper
  • 2-3 tsp Brown Sugar or Dark Syrup
  • 1 tbsp Greek Spice Mix or Italian Spice Mix, or mix 1 tsp each of thyme, rosemary, oregano 
  • 2-3 Laurel Leaves optional
  • 1 tsp Onion Powder optional
  • 3 tsp Smoked Paprika

Super easy creamy vegan cheese sauce

  • 2 tbsp Tapioka Starch or regular corn starch
  • 3 tbsp Coconut Oil or dairy-free vegan butter
  • cups (6dl) Plant Milk which can be soy milk, coconut milk, or other plant milk
  • tsp Freshly grated Nutmeg
  • 5 tbsp Nutritional Yeast
  • ½ tsp Salt
  • tsp Ground Black Pepper

Instructions

Making the Vegan Mushroom Lasagna Sauce

  • Add the mushrooms onions, nuts, chopped garlic, bell pepper, and carrot to a food processor and process until everything is evenly and finely chopped. 
  • Heat olive oil in a pan and scrape the chopped mushrooms mixture into the pan. Season with the herb mix, onion powder, black pepper, salt, smoked paprika, and Sauté for 5 minutes while stirring.
  • Next, pour in the vegetable stock, balsamic vinegar, canned tomatoes, and brown sugar and mix. Bring the sauce to a bubble and let it reduce at a gentle heat for 10-15 minutes.

While the sauce simmers begin making the cheese sauce

  • Melt butter in a saucepan and remove from the heat. Whisk the tapioca flour into the butter, then whisk in the plant milk a little at a time. Whisk until all the lumps are gone, then place the sauce back on the heat.
  • Add salt, pepper, and nutritional yeast and combine. Bring the sauce to a gentle boil and let it simmer until it thickens. Add grated muscat and taste test. Add more salt and pepper if needed. Once the cheese sauce is the thickness you like, remove it from the heat and set aside.

Making the Lasagna

  • Preheat oven to 400F (190 degrees Celsius).
  • Now, grab a baking dish 7”x10” (20cmx30cm). Place 2-3 large spoonfuls of mushroom sauce in the bottom of the dish to prevent the lasagna plates from sticking. Place a layer of lasagna noodles over the entire bottom of the dish. 
  • Now spread a layer of the cheese sauce over the lasagna noodles all the way to the edges. Follow up with a layer of mushroom sauce, before covering it with another layer of noodles. 
    Keep layering lasagna noodles, mushroom sauce, and cheese sauce until you have 3 layers. 
    Finally, cover the lasagna with the rest of the mushroom sauce and top with the remaining cheese sauce. Season with black pepper.
  • Cover the lasagna with foil and bake for 35 minutes at 400F. After 35 minutes, remove the foil and turn the heat on to broil. Bake another 5 minutes or just until the lasagna is golden and lightly crispy on top. (Note: broilers can vary quite a bit from oven to oven so keep a close eye on your lasagna when using the broiler to make sure it isn’t burned).
    Slice the lasagna into 6 large pieces or 8 smaller portions and serve. 

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