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.

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!