Mushroom Lasagna

Mushroom Lasagna

My husband and I watch Food Network often. One show that I enjoy is the Barefoot Contessa, she did a white mushroom lasagna and it looked delectable. Because this recipe is so simple, it is quite easy to veganize.

Giving credit where it is due, the original recipe can be found here.

Mushroom Lasagna

Boil 3/4 box of lasagna, drain and set aside. Preheat your oven to 375 degrees.

Mushroom Lasagna

Chop up 1 1/2 pounds of mushrooms. I used a combination of Oyster, Shitake and Cremini.

Mushroom Lasagna

Saute the mushrooms in olive oil and season with salt to taste. Set aside and get ready to make the white sauce.

Mushroom Lasagna

Heat four cups of plain soymilk until scalding hot and set aside.

Mushroom Lasagna

Melt a stick of vegan margarine.

Mushroom Lasagna

Add a half a cup flour and a half a cup of nutritional yeast.

Mushroom Lasagna

Pour in the hot milk and add a tablespoon of salt, a teaspoon of fresh nutmeg and a teaspoon of black pepper. Stir well and simmer for about five minutes and take off of heat.

Mushroom Lasagna

Pour a layer of sauce to coat the bottom of the pan.

Mushroom Lasagna

Add a layer of noodles.

Mushroom Lasagna

Pour another layer of sauce over the noodles and then top with a layer of mushrooms and then repeat. Bake at 375 for 45 minutes.

Mushroom Lasagna

I forgot to take a picture before putting it in the oven, but you will forgive me when you make this dish!

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10 comments on “Mushroom Lasagna”

  1. Chrissy Cogswell

    Made this tonight with a few modifications. The end result was WONDERFUL and I cant wait to make it again! So so so good!! Made it for a group of four non-vegans and everyone loved the meal and said it was the best vegan food they could remember having.

    My modifications: Sauteed zucchini with the mushrooms and added some raw tomato and garlic slices to it during the building process. Also crumbled up tofu in between layers to give it the ricotta texture and look. Only thing I would have changed about my modifications was to add an onion to the sauteed veggies. Not sure why I didnt think of it šŸ™‚

    Thanks so much for posting such great recipes! Im looking forward to making so many of them!

  2. laviyah

    I am so glad you enjoyed this recipe! It is delightful!

  3. jill

    is that a half-cup stick of margarine? i’ve been wanting to make lasagna again – it’s been forever … think i’ll give this recipe a try, looks delicious!!

  4. laviyah

    Yes. One stick of margarine = 1/2 a cup. šŸ˜‰ Tell me how it turns out. It is sooo good!

  5. jill

    Thanks! I have soybeans soaking now, for soymilk, for this! šŸ™‚ need to pick up some different mushies tomorrow, at least one other kind, than white ones. Will let you know – I’m sure it’ll be delicious – how could it not be? šŸ™‚

  6. jill

    it was delish!! like another comment, i added my normal tofu ricotta (wanted this to be our grain and our ‘meat’ for dinner šŸ™‚ also threw in a few sun-dried tomatoes, so maybe it wasn’t, technically, white? šŸ˜‰ i will definitely be making it again.

    (oh, and i can vouch for those mashed potatoes, too – i discovered how tasty cream ‘cheese’ (and/or sour cream) is, once, when i made mashed potatoes without having soymilk – i was like “what can i add for creaminess? “cream” cheese should work! šŸ™‚

  7. Wes

    I made this last night for non-vegan college friends. It was a HUGE hit. The couldn’t believe it wasn’t real cheese.

    I followed you recipe but i added red sauce and spinach to a few layers.

    I’m upset there weren’t any leftovers. It was delicious!

  8. Jannie Funster

    I am quite pathetic, as I only cook Stouffer’s lasagne, by microwave.

    But that looks so good.

    I really like your deep skillet. I think I’ll make a major life decision, and upgrade to one like that. šŸ™‚

  9. laviyah

    You will not be disappointed! So good! Invite me over when you make it! šŸ˜‰

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