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!