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    You are in: Home / Italian / Vegan Mushroom & Bechamel Lasagna Recipe
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    Vegan Mushroom & Bechamel Lasagna

    Vegan Mushroom & Bechamel Lasagna. Photo by vecca

    1/1 Photo of Vegan Mushroom & Bechamel Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    vecca's Note:

    This is a decadent lasagna for special occasions. After trying to make it low fat, I finally figured out I needed a rich bechamel sauce I love in order to make a lasagna I love. I began by adapting Ina Garten's buttery bechamel sauce to a vegan one, and then tinkered with the rest until I had a creamy lasagna with lots of fresh mushroom flavor. Hope you like it.

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    Units: US | Metric

    • 250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)

    For the Bechamel

    For the vegetables

    For the vegan parmesan


    1. 1
      Preheat over to 220 C / 425°F.
    2. 2
      For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
    3. 3
      For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
    4. 4
      For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
    5. 5
      For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
    6. 6
      For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
    7. 7
      Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
    8. 8
      Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
    9. 9
      Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
    10. 10
      Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
    11. 11
      Spoon all remaining bechamel on top and top with remaining 'parmesan'.
    12. 12
      Cover tightly with tin foil and bake for 40 minutes.
    13. 13
      Remove foil and broil for 5 minutes or until top begins to brown slightly.

    Ratings & Reviews:


    Nutritional Facts for Vegan Mushroom & Bechamel Lasagna

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 516.9
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 1273.6 mg
    Total Carbohydrate 69.8 g
    Dietary Fiber 9.3 g
    Sugars 5.9 g
    Protein 22.7 g

    The following items or measurements are not included:

    vegan margarine

    oyster mushrooms

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