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.
Boil 3/4 box of lasagna, drain and set aside. Preheat your oven to 375 degrees.
Chop up 1 1/2 pounds of mushrooms. I used a combination of Oyster, Shitake and Cremini.
Saute the mushrooms in olive oil and season with salt to taste. Set aside and get ready to make the white sauce.
Heat four cups of plain soymilk until scalding hot and set aside.
Melt a stick of vegan margarine.
Add a half a cup flour and a half a cup of nutritional yeast.
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.
Pour a layer of sauce to coat the bottom of the pan.
Add a layer of noodles.
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.
I forgot to take a picture before putting it in the oven, but you will forgive me when you make this dish!
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
Thanks so much for posting such great recipes! Im looking forward to making so many of them!
I am so glad you enjoyed this recipe! It is delightful!
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!!
Yes. One stick of margarine = 1/2 a cup.
Tell me how it turns out. It is sooo good!
Thanks! I have soybeans soaking now, for soymilk, for this!
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? 
it was delish!! like another comment, i added my normal tofu ricotta (wanted this to be our grain and our ‘meat’ for dinner
also threw in a few sun-dried tomatoes, so maybe it wasn’t, technically, white? 
i will definitely be making it again. http://wp.me/pkrTV-9K
(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!
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!
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.
That’s it…I’m making this recipe!
You will not be disappointed! So good! Invite me over when you make it!