Creamy Vegan Mushroom Lasagna

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Delicious vegan recipe from Italian cuisine

INGREDIENTS

Marinated Mushrooms:

✅ 1 tbsp balsamic vinegar
✅ 2 tbsp soy sauce, tamari for glutenfree, or use coconut aminos +wine for soyfree
✅ 2 tsp herbs (combination of thyme, oregano, rosemary)
✅ 1/2 tsp (0.5 tsp) each garlic powder, onion powder (or use 1 tsp minced garlic)
✅ 1 tbsp vegan Worcestershire, or use red wine for soyfree
✅ 2 tsp oil
✅ 1/4 cup (62.5 ml) water
✅ 3 portobello mushrooms (about 10 oz)


Creamy Garlic Sauce:

✅ 1 1/4 cup (161.25 g) raw cashews, soaked for an hour for creamier, see note for nutfree
✅ 1.75 cups (437.5 ml) water
✅ 1.5 tbsp flour (rice flour for glutenfree)
✅ 1 tsp salt
✅ 1 tsp garlic powder
✅ 3/4 tsp (0.75 tsp) onion powder
✅ 1/2 tsp (0.5) ground mustard or miso or both
✅ 1/2 tsp (0.5 tsp) black pepper
✅ 1.5 tsp herbs (1/2 tsp each of basil, thyme, ground sage)
✅ 1 tbsp extra virgin olive oil
✅ 2 tbsp nutritional yeast


Lasagna:

✅ 12 no boil lasagna noodles ***, glutenfree noodles for glutenfree
✅ 4 oz baby spinach, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen
✅ vegan parm, breadcrumbs, vegan cheese for topping


METHOD


✅ Mix the mushroom marinade ingredients minus the water in a bowl. Place the whole mushrooms* in the lasagna baking dish. Drizzle the marinade all over the mushrooms. Use 1/4 cup of water or broth to rinse out the marinade bowl and our on the sides of the mushrooms.

✅ Bake the mushrooms covered at 400 deg F (205 C) for 20 mins. Remove the mushrooms from the dish. Slice into 1/4 inch or less width, and set aside. Leave the juices in the dish.

✅ Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.

✅ Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.

✅ Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.

✅ Spread the sauce on the noodles, then add wilted (if fresh) or thawed spinach (if frozen). Sprinkle some red pepper flakes and a good pinch of salt over the spinach. Add some tofu ricotta** or drizzle some garlic sauce over the spinach.

✅ Then another layer of noodles and sauce, mushrooms, noodles, and remaining sauce. Sprinkle some vegan parm all over or vegan mozzarella cheese shreds. (I use a mix of 3 tbsp breadcrumbs+ 3 tbsp vegan parm). Rinse out the garlic sauce blender/bowl with 1/2 cup water and pour on the sides of the lasagna dish. (Use 1 tbsp water if using precooked lasagna noodles.)

✅ Cover tightly with foil and bake at 375 deg F (170C) for 1 hour. Let it sit for 10 mins, then uncover. Sprinkle more vegan parmesan, extra virgin olive oil, herbs and pepper flakes. Then slice and serve.

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