Get a double dose of decadence and deliciousness with my Vegan Wild Mushroom Lasagna with leeks and mushrooms drunk on a white, creamy, silky bechamel sauce.
Lasagne is the ultimate comfort food, and when it involves a creamy, cheesy sauce and tasty mushrooms, I am in heaven. For this recipe, I used a mix of mushrooms: porcini, cremini, portobello and shiitake. You can use another combination, or just one kind of mushroom, no one's going to fault you, and your lasagna's going to be fabulous.
I had been kicking this idea around in my head for a while now, and the only reason I hadn't made it yet is because I thought it was going to be a time-consuming job, and who has the time for time-consuming? Not me, for sure, and, I'm guessing, not you either. But when I actually got around to making it, I pretty much got all the prep work done in minutes. And once the lasagna was in the oven, it was mostly hands-off time which I am perfectly fine with.
I used a storebought vegan mozzarella in this recipe, and my own recipe for homemade parmesan, and together they added the perfect touch of cheesy to this vegan mushroom lasagna. Because the cheeses are rather salty, be sure to factor that in when you add salt to the sauce and the mushrooms and leeks when you cook them.
Serve this mushroom lasagna with a fresh, green salad and you'll be the hero at your dinner table.
- Classic Vegan Lasagna
- Vegan Filo Lasagna
- Vegan Lasagna for Two
- Vegan Butternut Squash Pasta Bake
- Vegan Pumpkin Spinach Lasagna
Vegan Wild Mushroom Lasagna
- 9 sheets no-boil lasagna noodles (you can use no-boil gluten-free lasagne sheets as well)
- 1 ½ cups dry wild mushrooms (any kind is fine, I used shiitake. Soak the dry mushrooms in 1 cup hot water for 30 minutes)
- 6 cloves garlic, finely sliced
- 1 teaspoon dry oregano
- 3 cups crimini mushrooms (or a mix of crimini and portobello, chopped)
- ¼ cup white wine (optional)
- 2 leeks (cleaned of all grit and finely sliced)
- 2 tablespoon extra virgin olive oil
- 1 shallot (minced)
- ¼ cup all purpose flour (can use gluten-free all purpose flour or rice flour if gluten-free)
- 3 cups nondairy milk (any kind is fine, including almond, oat, cashew and soy milk)
- ½ teaspoon nutmeg
- 14 oz vegan mozzarella shreds
- Salt and ground black pepper to taste
- ¼ cup vegan parmesan cheese (use pumpkin seeds to make the parmesan following my recipe if nut-free)
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon of oil in a skillet. Add half the garlic and as it begins to turn golden, add the oregano and the fresh mushrooms. Season to taste with salt and ground black pepper. Saute, stirring frequently, for five minutes or until the mushrooms start to brown. Drain the reconstituted mushrooms and add to the skillet. Reserve the mushroom stock. Add the wine.
- Continue cooking for another five minutes until the wine has evaporated, then add the leeks. Continue cooking another five minutes or until the leeks are just tender. Turn off the heat and set aside.
- Make the bechamel. In a saucepan, heat the remaining oil. Add the shallot and the remaining garlic. Season with salt and pepper and cook until the shallots start to turn translucent. Add the flour and cook, stirring frequently, over medium heat, until the flour begins to brown.
- Slowly, stir in the cashew milk, using a whisk to beat out any lumps of flour, until you have smooth sauce. Add the reserved mushroom sauce. Add nutmeg, check seasoning and add more salt and ground black pepper if needed.
- Let the sauce come to a boil and thicken. It should be thick enough to coat the back of a spoon. Turn off the heat. Reserve 1 ½ cups of the sauce and add the rest of it to the mushroom and leek mixture and stir well.
- Coat the bottom of a 12 X 8 inch baking pan with the reserved bechamel sauce. Layer lasagna noodles side by side on top. In the pan I used, three noodles fitted side by side in each layer.
- Pour one-third of the mushroom-leek mixture on top of the lasagna noodles in an even layer. Sprinkle on one-third of the vegan mozzarella
- Arrange three more noodles on top and again layer on one-third of the mushrooms and leeks and the mozzarella. Repeat one more time, and finish off by layering mushrooms and leeks, mozzarella, and the vegan parmesan on the top layer.
- Cover the lasagna pan with tinfoil and bake in the preheated oven for 45 minutes. After 45 minutes, take off the foil and let the lasagna cook another 15 minutes.
- Let the lasagna stand 10 minutes. Garnish with parsley before serving.