Creamy Vegan Mushroom Lasagna with Savory Bechamel
Indulge in a luxurious experience with this Creamy Vegan Mushroom Lasagna featuring luscious layers of rich bechamel sauce and fresh, earthy mushrooms. The blend of portabella and oyster mushrooms provide an irresistible depth of flavor, while the homemade vegan 'parmesan' adds a deliciously cheesy touch. Perfect for special occasions, this layered delight is not just a meal—it's a celebration of plant-based cooking. Each bite is creamy, satisfying, and undeniably hearty, making it a hit even among non-vegans. Treat yourself and your guests to a dish that embodies comfort food at its finest, without sacrificing taste or texture.
8
Servings
363
Calories
21
Ingredients
Ingredients
lasagna noodles
250 g (enough for 4 layers, boiled to al dente)
vegan margarine
10 tablespoons (for the bechamel sauce)
flour
1/2 cup (for the bechamel sauce)
flour
2 tablespoons (for the bechamel sauce)
unsweetened soymilk
1 quart (for the bechamel sauce)
salt
2 teaspoons (to taste)
pepper
1 teaspoon (to taste)
nutmeg
1/2 teaspoon (for the bechamel sauce)
olive oil
2 tablespoons (for sautéing vegetables)
onion
1 medium (finely sliced)
shallots
2 small (finely sliced)
fennel bulb
1/3 cup (finely sliced)
leek
1/3 cup (finely sliced)
portabella mushrooms
10 large (sliced)
fresh oyster mushrooms
2 1/2 cups (sliced)
vegan sherry wine
1 tablespoon (for sautéing mushrooms)
raw unsalted macadamia nuts
1/2 cup (for making vegan parmesan)
flour
1/4 cup (for vegan parmesan)
nutritional yeast
1/4 cup (for vegan parmesan)
garlic powder
2 teaspoons (for vegan parmesan)
salt
1 teaspoon (for vegan parmesan)
Instructions
1
Preheat the oven to 220°C (425°F).
2
Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on baking paper to prevent sticking.
3
In a heavy-bottomed saucepan, melt the vegan margarine over medium-high heat. Gradually whisk in 1/2 cup plus 2 tablespoons of flour and cook while stirring for 2 minutes.
4
Slowly pour in the unsweetened soymilk, whisking continuously until well combined. Bring the mixture to a gentle boil, then reduce the heat to low and cook for 5 more minutes, stirring frequently until it thickens. Season with salt, pepper, and nutmeg, then remove from heat.
5
In a non-stick pan, heat 2 teaspoons of olive oil over medium heat. Sauté the finely sliced onion, shallots, fennel, and leek until soft and translucent. Set aside.
6
In the same pan, use 2 more teaspoons of olive oil to sauté the sliced portabella mushrooms for about 5 minutes, adding a splash of vegan sherry wine to enhance their flavor. Set aside. Then, sauté the oyster mushrooms in the remaining oil for 2-3 minutes and combine them with the portabella mushrooms.
7
For the vegan parmesan, combine the raw macadamia nuts, 1/4 cup flour, nutritional yeast, garlic powder, and salt in a food processor. Blend until you achieve a fine, cheesy texture. Adjust seasoning if necessary.
8
To assemble the lasagna, spoon a thin layer of the bechamel sauce into the bottom of a 9x13 inch pan and spread evenly. Layer with lasagna noodles.
9
Spread 1/3 of the remaining bechamel sauce over the noodles and sprinkle a generous amount of vegan parmesan. Layer with more lasagna noodles, then add the onion mixture followed by more parmesan and a drizzle of bechamel.
10
Next, spread on the mushroom mixture, sprinkle with parmesan, and cover with another layer of noodles. Top with the remaining bechamel sauce and finish with a final sprinkle of vegan parmesan.
11
Cover the lasagna tightly with aluminum foil and bake for 40 minutes. Remove the foil and broil on high for an additional 5 minutes, or until the top is golden brown.
Nutrition Information
21g
Fat
31g
Carbs
8g
Protein
4g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Creamy Vegan Mushroom Lasagna with Savory Bechamel.
Is this lasagna recipe vegan?
Yes, the recipe is entirely plant-based and vegan-friendly.
How many servings does this recipe yield?
This recipe makes 8 servings.
What types of mushrooms are used in this lasagna?
The recipe uses portabella mushrooms and fresh oyster mushrooms.
What temperature should the oven be preheated to?
The oven should be preheated to 220°C (425°F).
How do I make the vegan bechamel sauce?
It is made by melting vegan margarine, whisking in flour, and slowly adding unsweetened soymilk until thickened.
What ingredients are in the homemade vegan parmesan?
The vegan parmesan consists of raw macadamia nuts, flour, nutritional yeast, garlic powder, and salt.
What aromatics are used in the onion mixture?
The mixture includes onion, shallots, fennel bulb, and leeks.
How long does the lasagna need to bake?
It bakes covered for 40 minutes and is then broiled for an additional 5 minutes.
What is the calorie count per serving?
Each serving contains approximately 363 calories.
How much protein is in one serving of this lasagna?
There are 8 grams of protein per serving.
What kind of wine is used to enhance the mushroom flavor?
One tablespoon of vegan sherry wine is used for sautéing the mushrooms.
How should the lasagna noodles be prepared?
They should be boiled to al dente according to package directions and laid flat on baking paper.
What size pan is recommended for assembly?
A 9x13 inch pan is recommended.
How much fat is in a single serving?
A single serving contains 21 grams of fat.
What are the total carbohydrates per serving?
There are 31 grams of carbohydrates per serving.
How much fiber does this recipe provide?
Each serving provides 4 grams of fiber.
Is there any sugar in this recipe?
Yes, there is 1 gram of sugar per serving.
What spices are used to season the bechamel?
The bechamel is seasoned with salt, pepper, and nutmeg.
How many portabella mushrooms are needed?
The recipe calls for 10 large portabella mushrooms.
What is the amount of unsweetened soymilk required?
The recipe requires 1 quart of unsweetened soymilk.
How many tablespoons of vegan margarine are used?
10 tablespoons of vegan margarine are used for the bechamel sauce.
What tool is used to make the vegan parmesan?
A food processor is used to blend the ingredients into a fine, cheesy texture.
What is the purpose of the nutritional yeast in this recipe?
Nutritional yeast is used to provide a cheesy flavor to the vegan parmesan.
How much garlic powder is used in the parmesan mixture?
Two teaspoons of garlic powder are used.
Should the lasagna be covered while baking?
Yes, it should be covered tightly with aluminum foil for the first 40 minutes of baking.
What is the total number of ingredients in this recipe?
There are 21 ingredients listed in this recipe.
Can I use any type of macadamia nuts?
The recipe specifies using raw unsalted macadamia nuts.
What is the recommended amount of fennel bulb?
The recipe uses 1/3 cup of finely sliced fennel bulb.
How do you finish the top of the lasagna?
The top is finished with a final layer of bechamel and vegan parmesan, then broiled until golden brown.