CREAMY VEGAN MUSHROOM LASAGNA
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty. It has to spend some serious time in the oven. And, most important, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the real thing.
Provided by Jessica Murnane
Categories HarperCollins Vegetarian Vegan Wheat/Gluten-Free Mushroom Lasagna Pasta Tomato Spinach Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
- Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
- Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
- Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nalulungi Zariah
[email protected]I'm not a vegan, but this lasagna was still delicious! The mushrooms were savory and flavorful, and the vegan cheese was surprisingly creamy. I'll definitely be making this again.
Danko Isaac
[email protected]This is the best vegan lasagna I've ever had! The flavors are amazing and the texture is perfect. I'll definitely be making this again and again.
Sajid Hussain
[email protected]This lasagna was a bit too expensive to make. I think I'll try a different recipe next time.
Toheed Nadeem
[email protected]I loved the creamy sauce and the crispy edges of the lasagna noodles. This is definitely a recipe I'll be making again!
BD tradition
[email protected]This lasagna was a bit too salty for my taste. I think I'll use less salt next time.
Robert Safo
[email protected]I'm not sure what I did wrong, but my lasagna turned out really dry. I think I might have overcooked it.
Hack 11
[email protected]Overall, I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either.
Esteban Hernandez
[email protected]The lasagna was a bit too oily for my liking. I think I'll use less olive oil next time.
Saith Shahri
[email protected]This lasagna was a bit bland for my taste. I think I'll add some extra spices next time.
Rhoda Mangilinan
[email protected]I followed the recipe exactly and my lasagna turned out perfectly! The flavors were amazing and the texture was just right.
Muhammad farhan lrr
[email protected]This lasagna was easy to make and turned out great! I love that it's a vegan recipe, so I can feel good about eating it. I'll definitely be making it again.
Gabriel Balogun
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone raved about how delicious it was. I'll definitely be making it again for my next party.
Sandra Kyarimpa
[email protected]This lasagna was a bit time-consuming to make, but it was totally worth it! The end result was a beautiful and delicious dish that everyone at my dinner party loved.
Ibrahim Garba Lawan
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This lasagna definitely hit the spot! The mushrooms were savory and flavorful, and the vegan cheese was surprisingly creamy. I'll definitely be making this again.
Maria Fouad
[email protected]This creamy vegan mushroom lasagna was a hit with my family! The flavors were so rich and satisfying, and the texture was perfect. I especially loved the crispy edges of the lasagna noodles.