Vegan Mushroom & Bechamel Lasagna Recipe

Name: Vegan Mushroom & Bechamel Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g lasagna noodles (enough for 4 layers in a 9 x13 pan); For the Bechamel; 10 tablespoons vegan margarine; 1/2 cup flour, and; 2 tablespoons flour; 1 quart unsweetened soymilk; 2 teaspoons salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; For the vegetables; 2 tablespoons olive oil; 1 medium onion, finely sliced; 2 small shallots, finely sliced; 1/3 cup fennel bulb, finely sliced; 1/3 cup leek, finely sliced; 10 large portabella mushrooms, sliced; 2 1/2 cups fresh oyster mushrooms, sliced; 1 tablespoon vegan sherry wine; For the vegan parmesan; 1/2 cup raw unsalted macadamia nuts; 1/4 cup flour; 1/4 cup nutritional yeast; 2 teaspoons garlic powder; 1 teaspoon salt

Servings: persons

250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)
For the Bechamel
10 tablespoons vegan margarine
1/2 cup flour, and
2 tablespoons flour
1 quart unsweetened soymilk
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg
For the vegetables
2 tablespoons olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
1/3 cup fennel bulb, finely sliced
1/3 cup leek, finely sliced
10 large portabella mushrooms, sliced
2 1/2 cups fresh oyster mushrooms, sliced
1 tablespoon vegan sherry wine
For the vegan parmesan
1/2 cup raw unsalted macadamia nuts
1/4 cup flour
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon salt

1
Preheat over to 220 C / 425u00b0F.
2
For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
3
For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
4
For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
5
For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
6
For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
7
Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
8
Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
9
Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
10
Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
11
Spoon all remaining bechamel on top and top with remaining 'parmesan'.
12
Cover tightly with tin foil and bake for 40 minutes.
13
Remove foil and broil for 5 minutes or until top begins to brown slightly.

523

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 24 ingredients. The key ingredients include: 250 g lasagna noodles (enough for 4 layers in a 9 x13 pan), For the Bechamel, 10 tablespoons vegan margarine, 1/2 cup flour, and, and more.

Yes, Vegan Mushroom & Bechamel Lasagna 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!

Vegan Mushroom & Bechamel Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions