Vegan Richa

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Creamy Vegan Mushroom Lasagna

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

Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. #Vegan #Recipe #veganmushroomlasagna #portobelolasagna #veganricha Can be Glutenfree Nutfree

Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna!

Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve. 

For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. 

Creamy Vegan Mushroom Lasagna in a white and red Lasagna Dish

More Lasagnas from the blog

Step by Step Photos 

Ingredients for the marinade for Portobellos for Our Creamy Vegan Mushroom Lasagna Ingredients for the garlic sauce for Our Creamy Vegan Mushroom Lasagna
Mix the marinade for the mushrooms. Drizzle over mushrooms and bake.

Blend the garlic sauce ingredients until smooth.    Marinated and Baked Portobello Mushrooms in a stoneware dish for Our Creamy Vegan Mushroom Lasagna
Marinated and baked portobello mushrooms in a stoneware baking dish for Our Creamy Vegan Mushroom Lasagna Lasagna Noodles layered for Our Creamy Vegan Mushroom Lasagna
Lasagna noodles layered with spinach and garlic sauce for Our Creamy Vegan Mushroom Lasagna

Start layering with garlic sauce, noodles, mushrooms, sauce, noodles, spinach, ricotta, noodles, sauce and repeat.

Layering steps with lasagna noodles, marinated portobello mushrooms, garlic sauce in a baking dish for Our Creamy Vegan Mushroom Lasagna

Top with vegan parm or vegan cheese, cover and bake. 

Our Creamy Vegan Mushroom Lasagna in a White and Red Stoneware dish

How to make this Creamy Mushroom lasagna without Nuts

  • Use my nutfree Cauliflower Alfredo or Pumpkin Alfredo instead of this nutty garlic white sauce. You might need a double serving. 
  • You can also use a my bechamel style flour sauce 
  • Definitely add some tofu ricotta or other vegan cheese between the layers as the nutfree sauces reduce in volume while baking. 
  • Add a layer of marinara and roasted veggies for a hearty Spinach mushroom lasagna.
  • No Boil noodles tend to absorb a lot of moisture during cooking and can sometimes dry the lasagna out sooner. Soak them in hot water for 2-3 mins, then use for less drying out. 

Our Creamy Vegan Mushroom Lasagna slice on a white plate

Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms layered between creamy garlic sauce and lasagna sheets to make a hearty portobello lasagna. #Vegan #Recipe #veganmushroomlasagna #portobelolasagna #veganricha Can be Glutenfree 
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5 from 15 votes

Creamy Vegan Mushroom Lasagna

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
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: creamy mushroom lasagna, spinach and mushroom lasagna with white sauce, vegan portobello lasagna, vegan spinach mushroom lasagna
Servings: 6
Calories: 428kcal
Author: Vegan Richa

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 (0.5 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 (62.5 ml) water
  • 3 portobello mushrooms (about 10 oz)

Creamy Garlic Sauce:

  • 1 1/4 cup (161.25 g) raw cashews , soaked for an hour for creamier, see note for nutfree
  • 1.75 cups (437.5 ml) water
  • 1.5 tbsp flour (rice flour for glutenfree)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 3/4 tsp (0.75 tsp) onion powder
  • 1/2 tsp (0.5 ) ground mustard or miso or both
  • 1/2 tsp (0.5 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

Instructions

  • 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.
  • 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.
  • Blend the garlic sauce ingredients until smooth. Taste and adjust salt and flavor.
  • Assemble: Add a ladleful of garlic sauce in the dish. Add a layer of noodles.
  • Then drizzle garlic sauce on the noodles, arrange sliced mushrooms on top, drizzle some sauce over the mushrooms, then add a layer of noodles.
  • 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.
  • 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.)
  • 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.

Notes

Variation: Add a layer of marinara and some sauteed veggies in the middle. 
 
*If the mushrooms are too thick, then slice and add to the baking dish
 
** Quick Tofu Ricotta: Crumble 7 oz firm tofu in a bowl. Add 1/2 tsp garlic powder,1/2 tsp dried basil, 1 tsp extra virgin olive oil, 1 tsp apple cider vinegar, 1 tsp lemon juice, and 1/4 tsp salt &pepper. Mix and let chill for 15 mins, then adjust seasoning and use.  
 
Nutfree: Use my nutfree Cauliflower Alfredo or Pumpkin Alfredo or my bechamel style flour sauce instead of the garlic white sauce. You will need a double serving of the sauces. 
 
*** No Boil noodles tend to absorb a lot of moisture during cooking and can sometimes dry the lasagna out sooner. Soak them in hot water for 3 mins, then use for less drying out. 
If using regular lasagna noodles, cook them to al dente and then use. 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Creamy Vegan Mushroom Lasagna
Amount Per Serving
Calories 428 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 586mg25%
Potassium 626mg18%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 4g4%
Protein 16g32%
Vitamin A 1770IU35%
Vitamin C 5.3mg6%
Calcium 43mg4%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

 



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    • 5 stars
      Made this for dinner last night, and am so glad I did! Your excellent instructions and photos were very helpful and self-explanatory. The finished dish was delicious, rich, and filling. Hubby was surprised to learn it was totally vegan (especially the ricotta) and we’re looking forward to enjoying the leftovers for lunch. This recipe is going into our “MA” (make again) collection. Thank you!

      Reply

  2. Hi Richa,

    This looks like something I would like to try soon. There are a couple of questions:
    1. In the ingredients, you list “1/2 ground mustard or miso or both.” One half what, exactly?
    2. At times the store has portos that are kinda puny. Other times they’re as big as manhole covers. Then again, maybeI can get are plain white mushrooms. Could you suggest a quantity by weight? So many ounces or grams of mushrooms?

    Looking forward to making this on the weekend.

    Reply

  6. 5 stars
    This was delicious! So much flavor packed into every bite I ate half the dish and now I have your brownie recipe in the oven haha 😀

    Reply

  7. 5 stars
    These mushrooms are out of this world. I wasn’t in the mood for pasta, so I marinated the mushrooms, cooked for 10 mins, then I piled on the ricotta and continued cooking until done. They are so great; I’m making them again today for lunch. Thanks for another winning recipe Richa!!

    Reply

    • Awesome!! yeah hubbs requests them, so we know we have a winner. He has a hard time remembering the dishes he loved more than others with the variety 😀

      Reply

  8. So I carelessly only read through step 3 before I shopped and interpreted the “vegan cheese” to just be another name for the vegan parm…..will I miss the ricotta very much? I can wait until I can get tofu if you guys or Vegan Richa think it’s a necessary flavor to add! We’re up in the colorado mtns and only get out to shop weekly and I was going to make this tonight…I can’t wait, it sounds delicious! Thanks in advance!!!!!

    Reply

  10. 5 stars
    This was amazing. It fed two people for two nights! The man just couldn’t get enough of it!!!!! My careless pre-reading of the recipe caused me not to have Vegan Moz’ and Vegan Ricotta, but it turned out great!!!!! Next time, we’re adding more spinach and maybe some of the suggested vegetables to one layer. We used brown rice lasagna noodles, cooked them al dente as instructed, and they were perfect. I also added one big portabello because I had 5 and next time I may add even more….it’s like having MEAT!!!! Thank you Vegan Richa, another hit!!!!!!!

    Oh, we made it one night and had it the next, rewarmed in the oven cut in pieces covered in foil for a half hour or so at 300. It was easy to cut when it was cold and it reheated beautifully.

    Reply

  11. 5 stars
    I just have to further add that the spices were fabulous. The taste experience of the mushrooms baking was so wonderful I had to hit the man’s hands to keep him from eating the slices of portabello as we assembled the dish. I may use those mushroom slices in tacos or just as a side. I mean, THE SPICING WAS PAR EXCELLENCE THROUGHOUT–the sauce AND the mushrooms’ baking mixture.

    Reply

  12. 5 stars
    My husband made this for me last night and it was so dreamy – it was the first thing I thought about when I woke up this morning…and I packed some for lunch and hope there is enough for dinner haha. It was beyond flavorful, creamy and just great! This is my favorite lasagna ever. Thank you 😀

    Reply

  13. Made this yet again, this time I made the ricotta as advised. Amazed at the texture of the tofu ricotta!!!! I couldn’t find large portobellos this time so I used several of the smaller ones (lots). It’s always a hit and feeds we two 3 meals. Funny thing, I was draining the brown rice pasta water and the hot pad holder’s hanging loop caught on the gas burner grate, stopping my forward motion to the sink, but not the water’s and it splashed all over my arm. Thank goodness I’d chosen the remove from heat and let sit for 13 minutes cooking method, so the boiling water was 11 minutes cooler. It’s still quite a scald on my forearm! What a freaky accident! All my hot pad holders’ loops have now been snipped open, too.

    Reply

    • oh no, hope its not too bad. I like to use no boil lasagna sheets for this reason of avoiding all the boiling. I am not sure if no boil is available in gf.
      Glad that everyone loved the lasagna

      Reply

  14. 5 stars
    This was beyond my expectations! Its so rich and creamy. My family was delighted with this lunch dish and they cant wait to have it again. You will leave any vegan or non-vegan impressed with this recipe!
    I topped it with a mixture of Panko whole wheat breadcrumbs, nutritional yeast, and some spices, which gave it a nice crunch!

    Reply

  16. 5 stars
    I made this awhile back and it was great! I was thinking of prepping this ahead, putting it in the fridge, and then baking it a few days later (I’m trying to cut down the time cooking). Do you see any problem in doing this? How many days do you think it would last?

    Thanks!

    Reply

    • Should work fine. I would say reserve some of the sauce and add on top and sides before baking. The sauce will get absorbed a bit by the noodles so the top layer may dry out in storing, so you want to add some extra sauce before baking. keep no longer than 3 days in the fridge

      Reply

    • yes, it freezes like any lasagna.The sauce will thicken and dry out a bit, so add a half recipe of the sauce over the lasagna and the sides and then bake to reheat in the oven

      Reply

  19. Made this a few weeks ago and it was delicious! Am hoping to make it again for guests, and am wondering if I can make it ahead and bake just before serving?

    Reply
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