Vegan Mushroom Lasagna
Updated: Feb 21
Mushrooms work wonderfully together, so I love to use a few different species when I cook up this cozy meal. With an abundance of benefits, mushrooms are packed with Potassium, Fiber, Folate, & Vitamin B, making them great for your gut & overall health. Give mushrooms a chance with this hearty, healthy white lasagna recipe!
1/2 diced white onion
3 cloves minced garlic
4 shredded russet potatoes
4 cups chopped mushrooms
3 tbsp olive oil
2 tbsp red wine vinegar
pink Himalayan sea salt
1/2 cup red wine
2 thinly sliced Roma tomatoes
1/2 cup cashews
2 tbsp nutritional yeast
optional: fresh basil to garnish
In a large mixing bowl, stir together white onion, garlic, shredded potatoes, mushrooms, red wine vinegar, & olive oil.
Once the veggies are well mixed, stir in the herbs & seasonings then let the mixture sit in the fridge overnight to marinade.
When you're ready to bake the lasagna, preheat the oven to 375 degrees, & boil your pasta (refer to cooking instructions on the pasta box). I like Jovial's gluten free lasagna the best!
While the oven preheats, take your marinated veggie mixture & saute over medium-high heat on the stove top until veggies soften.
Add red wine to pan & let mixture simmer on medium heat for 5 minutes
Lightly grease your baking pan with olive oil & begin to layer your noodles onto the bottom of the pan.
Spread some of your vegan ricotta onto the noddles then begin to add your sauteed veggie mixture on top of the noodles with ricotta.
Next, continue to layer: noodles, ricotta, veggie mixture, noodles.
Once you're done layering your lasagna, you should end up with noodles on top.
Next, I top the lasagna with thinly sliced Roma tomatoes, plus more herbs & seasonings.
If you want to get real creative with your topping, add my easy vegan parm crumble before baking: in a food processor (or mortar & pestle), mix together 2tbsp nutritional yeast & half cup cashews.
Top the lasagna with your vegan parm crumble & bake on 375 degrees for 25 minutes covered in foil.
Remove foil & bake an additional 25 minutes.
Top with fresh basil, let cool & enjoy!