This is the best Vegan Mushroom lasagna you will try. Made from mushrooms, red lentil and top with creamy cheese béchamel sauce. This recipe is definitely satisfying and perfect for dinner time.
Why we love Vegan Mushroom lasagna
We love this recipe for many reasons, for instance, it‘s vegan friendly, and tastes so good with cheese béchamel sauce. I try a lot to make lasagna which is tasty and vegan friendly, and I think this one is definitely a winner.
Mushroom
Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. They may help fight cancer. Thy are good for the heart, bones, and treat anemia. Also, we can improve body immunity, help in weight loss.
Mushroom health benefits
How to make Vegan Mushroom lasagna
Preheat oven at 200 C.
In a small sauce pan, cooked red lentils in salt water, for 10 minutes.
In a pan, heat oil, add sliced onion and simmer for 4 minutes until the onion softens but don‘t get brown. Add sliced garlic, tomato mark simmer for a minute. Then pour over the red wine and let the red wine cooked until all the liquid disappears. Then add sliced mushroom, let them cook for 5 minutes, then add cooked red lentil pour over vegetables stock and let cooked for 10 minutes. Set aside
Béchamel sauce: Melt vegan butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the milk, a little at a time, at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with nutritional yeast, vegan Parmesan, salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Layering
Spread some of the mushroom in the bottom of the baking form, then add the sauce, top with some lasagna noodles and keep going with this layering until you finish with the béchamel sauce. Add some extra vegan Parmesan on top and let cooked for 40–45 minutes, or until the top is browned and the sauce is bubbly.
Enjoy and top with some parsley
Vegan Mushroom lasagna
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Ingredients
- 340 g lasagna noodles
- 1 large red onion
- 2 cloves garlic
- 1 tbsp tomato mark
- 1 glass red wine
- 2 cups Mushrooms
- 1 cup cooked red lentil
- 400 ml vegetables stock
- salt pepper
Béchamel sauce
- 700 ml Plant based milk
- 75 g unsalted vegan butter
- 75 g all-purpose flour
- 1 tbsp nutmeg
- 1 tbsp nutritional yeast
- 1 tbsp vegan Parmesan
Instructions
- Preheat oven at 200 C.
- In a small sauce pan, cooked red lentils in salt water, for 10 minutes.
- In a pan, heat oil, add sliced onion and simmer for 4 minutes until the onion softens but don‘t get brown. Add sliced garlic, tomato mark simmer for a minute. Then pour over the red wine and let the red wine cooked until all the liquid disappears. Then add sliced mushroom, let them cook for 5 minutes, then add cooked red lentil pour over vegetables stock and let cooked for 10 minutes. Set aside.
Béchamel sauce
- Melt vegan butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the milk, a little at a time, at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with nutritional yeast, vegan Parmesan, salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Layering
- Spread some of the mushroom in the bottom of the baking form, then add the sauce, top with some lasagna noodles and keep going with this layering until you finish with the béchamel sauce. Add some extra vegan Parmesan on top and let cooked for 40–45 minutes at 180C, or until the top is browned and the sauce is bubbly.
- Enjoy and top with some parsley
Nutrition
