Vegan Mushroom & Bechamel Lasagna

Name: Vegan Mushroom & Bechamel Lasagna
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 250 g lasagna noodles (enough for 4 layers in a 9 x13 pan); 147.89 ml vegan margarine; 118.29 ml flour, and; 29.58 ml flour; 946.0 ml unsweetened soymilk; 9.85 ml salt; 4.92 ml pepper; 2.46 ml nutmeg; 29.58 ml olive oil; 1 medium onion, finely sliced; 2 small shallots, finely sliced; 78.78 ml fennel bulb, finely sliced; 78.78 ml leek, finely sliced; 10 large portabella mushrooms, sliced; 591.47 ml fresh oyster mushrooms, sliced; 14.79 ml vegan sherry wine; 118.29 ml raw unsalted macadamia nuts; 59.14 ml flour; 59.14 ml nutritional yeast; 9.85 ml garlic powder; 4.92 ml salt

Submitted by vecca

"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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photo by vecca

Ready In:: 1hr 25mins
Ingredients:: 21
Serves:: 6

ingredients

250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)
For the Bechamel
147.89 ml vegan margarine
118.29 ml flour, and
29.58 ml flour
946.0 ml unsweetened soymilk
9.85 ml salt
4.92 ml pepper
2.46 ml nutmeg
For the vegetables
29.58 ml olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
78.78 ml fennel bulb, finely sliced
78.78 ml leek, finely sliced
10 large portabella mushrooms, sliced
591.47 ml fresh oyster mushrooms, sliced
14.79 ml vegan sherry wine
For the vegan parmesan
118.29 ml raw unsalted macadamia nuts
59.14 ml flour
59.14 ml nutritional yeast
9.85 ml garlic powder
4.92 ml salt

directions

Preheat over to 220 C / 425°F.
For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
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.
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.
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.
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.
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.
Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
Spoon all remaining bechamel on top and top with remaining 'parmesan'.
Cover tightly with tin foil and bake for 40 minutes.
Remove foil and broil for 5 minutes or until top begins to brown slightly.