This post contains affiliate links. Please see our disclosure policy.
Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe
Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna!
Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.
For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering.
More Lasagnas from the blog
- Vegan Veggie Lasagna
- Lasagna Soup
- Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan…
- Lasagna Bolognese
- Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
- Vegan Chickpea Noodles with Garlic Tomato Sauce
- Lasagna Bechamel
Step by Step Photos
Mix the marinade for the mushrooms. Drizzle over mushrooms and bake.
Blend the garlic sauce ingredients until smooth. 
Start layering with garlic sauce, noodles, mushrooms, sauce, noodles, spinach, ricotta, noodles, sauce and repeat.
Top with vegan parm or vegan cheese, cover and bake.
How to make this Creamy Mushroom lasagna without Nuts
- Use my nutfree Cauliflower Alfredo or Pumpkin Alfredo instead of this nutty garlic white sauce. You might need a double serving.
- You can also use a my bechamel style flour sauce
- Definitely add some tofu ricotta or other vegan cheese between the layers as the nutfree sauces reduce in volume while baking.
- Add a layer of marinara and roasted veggies for a hearty Spinach mushroom lasagna.
- 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 2-3 mins, then use for less drying out.
Creamy Vegan Mushroom Lasagna
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. It fed two people for two nights! The man just couldn’t get enough of it!!!!! My careless pre-reading of the recipe caused me not to have Vegan Moz’ and Vegan Ricotta, but it turned out great!!!!! Next time, we’re adding more spinach and maybe some of the suggested vegetables to one layer. We used brown rice lasagna noodles, cooked them al dente as instructed, and they were perfect. I also added one big portabello because I had 5 and next time I may add even more….it’s like having MEAT!!!! Thank you Vegan Richa, another hit!!!!!!!
Oh, we made it one night and had it the next, rewarmed in the oven cut in pieces covered in foil for a half hour or so at 300. It was easy to cut when it was cold and it reheated beautifully.
yay!!
Amazing!!! Another winner. Thank you!
Thanks!!
So I carelessly only read through step 3 before I shopped and interpreted the “vegan cheese” to just be another name for the vegan parm…..will I miss the ricotta very much? I can wait until I can get tofu if you guys or Vegan Richa think it’s a necessary flavor to add! We’re up in the colorado mtns and only get out to shop weekly and I was going to make this tonight…I can’t wait, it sounds delicious! Thanks in advance!!!!!
you dont need the tofu ricotta layer 🙂
These mushrooms are out of this world. I wasn’t in the mood for pasta, so I marinated the mushrooms, cooked for 10 mins, then I piled on the ricotta and continued cooking until done. They are so great; I’m making them again today for lunch. Thanks for another winning recipe Richa!!
Awesome!! yeah hubbs requests them, so we know we have a winner. He has a hard time remembering the dishes he loved more than others with the variety 😀
This was delicious! So much flavor packed into every bite I ate half the dish and now I have your brownie recipe in the oven haha 😀
yay!
Gah! So creamy and tasty and perfect! And the portobello marinade is freaking amazing.
yay! thanks!
This was fantastic! A drizzle of truffle oil took it over the top 😋
awesome!!
What size Lasagna pan did you use?
9 by 9 inch
Hi Richa,
This looks like something I would like to try soon. There are a couple of questions:
1. In the ingredients, you list “1/2 ground mustard or miso or both.” One half what, exactly?
2. At times the store has portos that are kinda puny. Other times they’re as big as manhole covers. Then again, maybeI can get are plain white mushrooms. Could you suggest a quantity by weight? So many ounces or grams of mushrooms?
Looking forward to making this on the weekend.
its 1/2 tsp.
115 to 140 gm.
thats per mushroom.
Nice Creamy Vegan Mushroom !
Made this for dinner last night, and am so glad I did! Your excellent instructions and photos were very helpful and self-explanatory. The finished dish was delicious, rich, and filling. Hubby was surprised to learn it was totally vegan (especially the ricotta) and we’re looking forward to enjoying the leftovers for lunch. This recipe is going into our “MA” (make again) collection. Thank you!
yay!