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
Servings: 6
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
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
Calories: 428kcal | Carbohydrates: 56g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Sodium: 586mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 5.3mg | Calcium: 43mg | Iron: 3.5mg