Vegan mushroom lasagne recipe

This vegan mushroom lasagne uses an almond milk béchamel sauce and mushroom ragù for a tasty filling dinner – the leftovers are even better

Vegan, vegetarian, dairy-free, dinner, comfort food

Prep time: 45 mins  |  Cook time: 1 hour + 15 mins resting  |  Total time: 2 hours

Serves 6

Vegan mushroom lasagne served with rocket

There are lots of vegetarian lasagne recipes online, loaded with all kinds of vegetables – courgettes, aubergines, spinach. For my vegan mushroom lasagne recipe, I wanted to create something closer to the dish my mum used to make. Her recipe is simple, family comfort food – I believe it came from a 70s dairy council cookbook called ‘natural goodness’. I hope the dairy council can forgive for eschewing the milk.

For this vegan mushroom lasagne, I use a basic béchamel recipe, simply swapping the butter for olive oil, and the milk for almond milk. I exchange the traditional beef ragù for a mushroom based one. There are a lot of mushrooms in this so be prepared for some patient chopping, or enlist a willing assistant.

Vegan mushroom lasagne

For the vegan cheese topping, I used some homemade cashew parmesan and some Violife ‘original block’. The parmesan-style cheese fared well in the oven, but if you are using a melting cheese, add it at the end of cooking so it doesn’t harden.

Ingredients

  • 2 onions (chopped)
  • 1.5kg mushrooms (wiped & sliced)
  • 4 cloves of garlic
  • 2 tins of peeled plum tomatoes
  • 150ml red wine
  • 1 tbsp oregano
  • 1 tsp sugar
  • Salt & pepper
  • 1 tbsp olive oil
  • 14 sheets lasagne (approx)
  • 100g vegan cheese (for topping)

Vegan béchamel sauce

  • 1 onion (thickly sliced)
  • 1 bay leaf
  • 2 cloves
  • 750ml almond milk
  • 50g plain flour
  • 50g olive oil
  • Salt and pepper
  • 1 tsp nutmeg
  • 2 tsp mustard

Method

  1. First of all,  chop your onions, mushrooms and garlic and heat the oven to 190C
  2. Prepare your milk for the béchamel – pour the almond milk into a pot and add the onion, cloves, and bay leaf. Bring to a boil, then remove from the heat and set aside to infuse.
  3. Now begin your mushroom ragù. In a large pot, gently fry your onion until in begins to soften. Then gradually add your mushrooms. Avoid adding them all at once, as too much liquid will be released. When the mushrooms have started to shrink, add the garlic and fry for a couple more minutes.
  4. Add the wine and tinned tomatoes. Break the tomatoes up with a wooden spoon. Season with salt, pepper, sugar and oregano.
  5. Allow the ragù to simmer and thicken.
  6. Now return to your béchamel. Strain the milk through a sieve and discard the onion, cloves and bay leaf. Add the olive oil and flour to a pot on a low heat and stir well to create a roux. Slowly and gradually add the milk to the roux, stirring continuously. You may need to whisk the mixture if lumps form. Keep stirring/whisking until all the milk has been added and the sauce is thick.
  7. Season the béchamel with salt, pepper, mustard, and nutmeg, and set aside
  8. Once the béchamel is ready and the ragù has thickened it is time to assemble the lasagne.
    Tip: Use a squirt of tomato paste if the ragù needs help thickening up
  9. Layer 1 third of the ragù in a lasagne dish, top with enough lasagne sheets to cover, and then add a layer of 1 third of the béchamel. Layer 1 third of the ragù on top of the béchamel, then lasagne sheets, then 1 third of the béchamel. Repeat a final time to use up the rest of the sauces. The top layer will be béchamel. You can now top with Parmesan-style cheese if you are using.
    Tip: The layers are: ragù – lasagne – béchamel – ragù – lasagne – béchamel – ragù – lasagne – béchamel – cheese
  10. Bake in the oven for 30mins covered with foil, then 30mins uncovered. Turn the oven off, sprinkle the top of the lasagne with melting cheese if using, and let it sit in the warm oven for 15 mins before serving.

This vegan mushroom lasagne is a great dish to make-ahead. You can assemble the lasagne and let it sit until you are ready to bake it. The leftovers are amazing, so you can make this at the start of the week and just reheat it for quick mid-week dinners. I suggest serving with a nice green salad… or to horrify Italians and double your carbs – chips.

For another tasty vegan dinner, try my chickpea and sweet potato curry.

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