In this elegant and delicious vegan Wild Mushroom Lasagna, an assortment of wild mushrooms is layered with a creamy white vegan bechamel sauce, jewel-green leeks, vegan mozzarella and vegan parm.
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.
A vegan lasagna is the ultimate comfort food, and I also love more modern spins on this classic Italian recipe, like this vegan pumpkin spinach lasagna for two, vegan Instant Pot lasagna and vegan breakfast sausage lasagna.
This vegan mushroom lasagna is heaven itself, with a creamy, cheesy sauce and tasty mushrooms. 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 vegan parmesan cheese, 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.
Related recipes
- Vegan Filo Lasagna
- Vegan Butternut Squash Pasta Bake
- Vegan Instant Pot Pasta Bake
- Cheesy Vegan Cauliflower Pasta Bake
Vegan Wild Mushroom Lasagna
Ingredients
- 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 tsp 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)
Instructions
- 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.
Andrea Shine
I am loving all your recipes over this crazy lockdown period. Seeing as it is lockdown and I am avoiding going grocery shopping like the plague, would this work with fresh homemade pasta or would I need to dry it out before using it in this recipe?
Vaishali
I think it should be fine. Reduce the liquid quantity, to be certain you don't overcook the noodles!
Annamaria
How far in advance can I prepare this?
Vaishali
You can assemble and freeze for weeks in advance, and thaw and bake before serving. And it'll keep in the refrigerator for 3-4 days.
Heather
What brand of oven ready noodles do you use? Every one I find has eggs in it.
Thanks.
Marya
SO SO good! This was the best vegan lasagna ever, hands down. I love the creamy béchamel sauce and the wild mushrooms add so much great texture. Thank you for another great recipe.
Diane Jay
This is now my favorite recipe! It is rich and oh-so delicious! I served it with a side of spinach salad with a sweet vegan dressing. The balance of the two was out of this world. I used Simply Balanced gluten-free no-boil lasagna noodles from Target, and Daiya Mozzarella shreds, Malk Pure Cashew Milk. Your parmesan recipe was spot on. Thank you, thank you, thank you.
Vaishali
Hi Diane, thanks for letting me know!
snowy
This lasagna is so worth making! The bechemel is outstanding and the high mushroom taste is exquisite. Thamk you Vaishali. Your pallet suits mine! This wild mushroom lasagna tastes so good. Gives the house a nice smell when it's cooking too. I thought maybe the bechemel was too thin, but it was perfect. This dish will impress your friends. I love the "parmesan cheese" for so many other things, as well. It it is tasty on top of pizza, salads. The daiya mozerella shreds come out perfectly for the topping. No one would know it were not regular dairy cheese.
This lasagna is greatness!
Vaishali
Snowy, thanks for letting me know-- so happy you tried it!
Yvonne
This sounds sooooo delicious! I’m excited to try this.
Question, when would I add the white wine?
Vaishali
Yvonne, step 1. Thanks!
SuryaSmiles
I agree Vaishali, Daiya has great vegan cheeses, including their shreds. They do not shred exactly like real cheese, none do, so dint expect a perfect substitute. But, Daiya is the best I’ve found. I also long ago stopped parboiling lasagna noodles when making my lasagna, as they cook perfectly when baked in the sauce. I also much prefer a white sauce over a red sauce for lasagna, but obviously that’s a personal preference. Your recipe fits that bill with me then! Yum! I have some dried morrels gathered here last spring, that will fill the bill perfectly.
Vaishali
I am completely addicted to the no-boil lasagna noodles, but good to know that technique works with regular lasagna noodles too. How exciting you foraged for your mushrooms!
Supriya
Goodness, this looks beyond delicious. But I tend to gross out on the store-bought vegan cheeses.) Have tried to get over it but blech. The rest of the family is even less enthusiastic. Any substitutions or ideas you can recommend? Or maybe brands? Sorry, I’m dying for a slice of this yumminess.
Vaishali
Hi Supriya, I hear you on the vegan cheese, but the Aldi's in my area sells vegan mozzarella shreds that melt nicely and taste pretty good. That's the one I used here. Daiya also has vegan mozzarella shreds.