Creamy Vegan Mushroom Lasagna

3 - Dinner, 5 - FarmOne - Mushrooms, Main, Photos in directions

Difficulty: Easy Servings: 6 Source:

Ingredients

Marinated Mushrooms:

1 tablespoon balsamic vinegar

2 tablespoons soy sauce tamari for glutenfree, or use coconut aminos +wine for soyfree

2 teaspoons herbs ( combination of thyme oregano, rosemary)

1/2 teaspoon (0.5 tsp) each garlic powder onion powder (or use 1 tsp minced garlic)

1 tablespoon vegan Worcestershire or use red wine for soyfree

2 teaspoons 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 tablespoon flour (rice flour for glutenfree)

1 teaspoon salt

1 teaspoon garlic powder

3/4 teaspoons (0.75 tsp) onion powder

1/2 teaspoon (0.5 ) ground mustard or miso or both

1/2 teaspoon (0.5 tsp) black pepper

1.5 teaspoon herbs (1/2 tsp each of basil,thyme ground sage)

1 tablespoon extra virgin olive oil

2 tablespoons nutritional yeast

Lasagna:

12 no boil lasagna noodles *** glutenfree noodles for glutenfree

4 ounces baby spinach wilted on a skillet with 2 tbsp water if fresh, thawed if frozen

vegan parm breadcrumbs, vegan cheese for topping

Description

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Main CourseCuisine: Italian, VeganKeyword: creamy mushroom lasagna, spinach and mushroom lasagna with white sauce, vegan portobello lasagna, vegan spinach mushroom lasagna Servings: Calories: 428kcal Author: Vegan Richa

Directions

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 up to 4 days.