Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms layered with creamy garlic sauce make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 6
  • Category: Main Course
  • Cuisine: Italian, Vegan

Ingredients

Marinated Mushrooms:

  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce (, tamari for glutenfree, or use coconut aminos +wine for soyfree)
  • 2 tsp herbs ((combination of thyme, oregano, rosemary))
  • 1/2 tsp each garlic powder (, onion powder (or use 1 tsp minced garlic))
  • 1 tbsp vegan Worcestershire (, or use red wine for soyfree)
  • 2 tsp oil
  • 1/4 cup water
  • 3 portobello mushrooms ((about 10 oz))

Creamy Garlic Sauce:

  • 1 1/4 cup raw cashews (, soaked for an hour for creamier, see note for nutfree)
  • 1.75 cups water
  • 1.5 tbsp flour ((rice flour for glutenfree))
  • 1 tsp salt
  • 1 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp ground mustard or miso (or both)
  • 1/2 tsp black pepper
  • 1.5 tsp herbs ((1/2 tsp each of basil,thyme, ground sage))
  • 1 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast

Lasagna:

  • 12 no boil lasagna noodles (***, glutenfree noodles for glutenfree)
  • 4 oz baby spinach (, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen)
  • vegan parm (, breadcrumbs, vegan cheese for topping)

Method

  1. Mix the mushroom marinade ingredients minus the water in a bowl. Place the whole mushrooms* in the lasagna baking dish. Drizzle the marinade all over the mushrooms. Use 1/4 cup of water or broth to rinse out the marinade bowl and our on the sides of the mushrooms.
  2. Bake the mushrooms covered at 400 deg F (205 C) for 20 mins. Remove the mushrooms from the dish. Slice into 1/4 inch or less width, and set aside. Leave the juices in the dish.
  3. Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.
  4. Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.
  5. Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.
  6. Spread the sauce on the noodles, then add wilted (if fresh) or thawed spinach (if frozen). Sprinkle some red pepper flakes and a good pinch of salt over the spinach. Add some tofu ricotta** or drizzle some garlic sauce over the spinach.
  7. Then another layer of noodles and sauce, mushrooms, noodles, and remaining sauce. Sprinkle some vegan parm all over or vegan mozzarella cheese shreds. (I use a mix of 3 tbsp breadcrumbs+ 3 tbsp vegan parm). Rinse out the garlic sauce blender/bowl with 1/2 cup water and pour on the sides of the lasagna dish. (Use 1 tbsp water if using precooked lasagna noodles.)
  8. Cover tightly with foil and bake at 375 deg F (170C) for 1 hour. Let it sit for 10 mins, then uncover. Sprinkle more vegan parmesan, extra virgin olive oil, herbs and pepper flakes. Then slice and serve. Store refrigerated for upto 4 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.