Delicious Vegan Whole Wheat Lasagna with Mushrooms

Name: Delicious Vegan Whole Wheat Lasagna with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Carrot; 1 pound, 1-23 ounces, weight Portobello Mushrooms; 2 whole Big Onions; 1 whole Red Bell Pepper; 3-58 ounces, weight Textured Soy Protein, Granulated; 2 teaspoons Thyme; Sea Salt, to taste; Ground Pepper To Taste; 1 Tablespoon Unrefined Oil; 1 package Whole Wheat Lasagna Noodles (12 Oz.), (I Used Lasagna Noodles That Don't Need To Be Boiled First); 1 can Peeled Tomatoes ( 400g); Fresh Or Dry Basil, To Taste

Servings: persons

1 whole Carrot
1 pound, 1-23 ounces, weight Portobello Mushrooms
2 whole Big Onions
1 whole Red Bell Pepper
3-58 ounces, weight Textured Soy Protein, Granulated
2 teaspoons Thyme
Sea Salt, to taste
Ground Pepper To Taste
1 Tablespoon Unrefined Oil
1 package Whole Wheat Lasagna Noodles (12 Oz.), (I Used Lasagna Noodles That Don't Need To Be Boiled First)
1 can Peeled Tomatoes ( 400g)
Fresh Or Dry Basil, To Taste

1
Clean the vegetables.
2
Grind the carrot, mushrooms, onions and Bell pepper using your food grinder.
3
Put the mixture into a large bowl and add soy, thyme, sea salt and pepper.
4
Heat oil in a large pan over medium heat.
5
Add the vegetable mixture and saute for 5 minutes.
6
Preheat oven to 375 degrees F.
7
Put some parchment paper on the bottom of a lasagna dish.
8
Assemble the lasagna.
9
Lay down one layer of noodles.
10
Use a spatula to spread on 1/2 of the mushroom mixture.
11
Lay down a second layer of noodles.
12
Spread on the rest of the mushroom mixture.
13
Lay down the last layer of noodles.
14
Cover casserole with some aluminum foil.
15
It will cook faster.
16
Bake for about 40 minutes.
17
Remove from oven and let it sit for about 10 minutes.
18
Add the peeled tomatoes and basil into your food processor and blend.
19
Pour sauce on top of lasagna.
20
If you want you can slightly heat the sauce in a small saucepan and then pour it over the lasagna.
21
Serve warm.
22
Enjoy!

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Carrot, 1 pound, 1-23 ounces, weight Portobello Mushrooms, 2 whole Big Onions, 1 whole Red Bell Pepper, and more.

Yes, Delicious Vegan Whole Wheat Lasagna with Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!