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.
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)
- 1½ 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
- 2½ cups (6dl) Plant Milk which can be soy milk, coconut milk, or other plant milk
- ⅓ tsp Freshly grated Nutmeg
- 5 tbsp Nutritional Yeast
- ½ tsp Salt
- ⅓ 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.