The key to this vegan mushroom lasagna is the rich white pesto sauce. It’s layered with tofu ricotta, spinach, sautéed mushrooms, lasagne sheets and a little sprinkle of nutmeg. This is comfort food at its best, perfect for a chilly winter evening.
Why you’ll love this Mushroom Lasagna with White Pesto
Simple – this recipe does involve a few steps, but it’s pretty easy to put together.
Loved by everyone – vegan or not, this is the type of recipe that everyone you make this for will be highly impressed.
Comforting – the perfect dish to have on a chilly winter evening.
What you’ll need to make this simple high protein vegan Lasagna
- Mushrooms: closed cup mushrooms are my go-to for this recipe. They add a meaty texture, making this vegan lasagna more comforting.
- Spinach: the spinach just needs to be washed, and when it comes to assembling this lasagna, all you have to do is tear the spinach over and into the baking dish. Best part? It doesn’t have to be perfect at all!
- Tofu: squeeze out the excess water with your hands or use the tofu press method. Because the tofu is will be blended with spices to make vegan ricotta, it doesn’t matter if the tofu has a few cracks after squeezing the water out.
- Vegan basil pesto: store-bought or homemade would work in this recipe.
- Lasagne sheets: no-boil lasagne sheets makes this recipe easier to make!
- Flour: all-purpose flour is going to help us create a nice, thick white sauce.
- Oat milk: any plant-based milk should work fine in this recipe, I prefer oat milk because it’s the creamiest! Be sure to use room temp milk in this recipe.
- Veggie stock: just 1 stock cube with 2 cups of hot water.
- Vegan Cheese: use a block of vegan cheese, and grate it yourself. I find pre-grated vegan cheese is a little harder to melt.
- Vegan butter: you can also use olive instead!
- Spices: fresh thyme, chilli flakes, nutmeg, mustard powder, onion powder, salt and black pepper. Not much, but I promise you this recipe is packed with SO much flavour
- Apple cider vinegar: this will add a nice touch of tang to the tofu ricotta.
- Maple syrup: just to sweeten things up and balance all the other flavours out.
How to make the best white sauce lasanga
Start with making the tofu ricotta. To do this, just blend together all the ingredients until combined and it resembles ricotta. Set aside until needed.
Slice the mushrooms, then the ‘non-pretty’ ones, simply chop them up into little chunks. Heat pot with 1/2 tbsp olive oil, add in half of the mushrooms with a little salt and black pepper. Cook over high heat until all the water has evaporated, and the mushrooms take on some colour. Transfer into a bowl, and repeat with the other half of the mushrooms. Transfer these into the same bowl. Add maple syrup and mix until combined. Set aside until needed.
The secret to this delicious white sauce lasagna? Cooking the white sauce with spices and garlic! So, in the same pot, add vegan butter, thyme leaves, chilli flakes and grated garlic. Cook over the medium flame, until the butter, is melted, and the garlic, thyme and chilli flakes are fragrant. Mix in the flour, cook for 1 minute. Slowly stream in the room temp oat milk, while continuously mixing. Once all the oat milk has been added, add in the veggie broth and nutritional yeast. Mix, bring to a boil and then back down to a simmer for 10 minutes. Remove from heat and mix in vegan cheese.
In a baking dish, add a little white sauce. Add the no-boil lasagne sheets, white sauce, tofu ricotta, vegan basil pesto, spread all the sauces with a back of a spoon, the sauces will blend together but that’s fine! Next, add the mushrooms and roughly tear apart the spinach into the dish. Drizzle a little more white sauce and a sprinkle of nutmeg. Repeat until you have no tofu ricotta or white sauce left.
Bake, uncovered for 45-50 minutes or until the top is bubbly and golden. You can also check if the lasagne sheets are cooked by inserting a knife.
Remove from the oven, and allow the lasagna to cool down for 15-30 minutes. This will help the lasagna not fall apart when serving.
TIP: reserve some of the sauteed mushrooms to add to the final top layer!
How to make this vegan mushroom lasagna recipe perfectly:
- The lasagne sheets: to help create structure, for one of the layers, place the lasagne sheets landscape, and then the next layer place them at a portrait angle.
- Baking: if you’re worried about the sauce over spilling, place a baking sheet under to catch anything that may leak.
- Resting: allowing the lasagna to rest before serving is crucial! If you skip this step, the lasagna will taste the same, but it will also ruin the layers and become structureless.
FAQ’s
Yes!
I haven’t tried it myself but I don’t see why not. Just bring it back up to room temp before assembling the lasagna.
Refrigerate for 2-4 days! Heat up in the microwave before eating.
More vegan recipes you’ll love:
Have you tried this Mushroom Lasagna with White Pesto recipe?
After you give this delicious white sauce lasagna recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
Print Vegan Mushroom Lasagna with White Pesto
- Total Time: 1 hour 25 minutes
- Yield: 6 people 1x
Description
The key to this vegan mushroom lasagna is the rich white pesto sauce. It's layered with tofu ricotta, spinach, sauteed mushrooms, lasagne sheets and a little sprinkle of nutmeg. This is comfort food at its best. Perfect for a chilly winter evening.
Ingredients
- 600 g closed cup mushrooms
- 1 tbsp olive oil
- 1/2 –1 tsp maple syrup
- 6 tbsp vegan butter (or olive oil)
- 5 tbsp all-purpose flour
- 2 cups oat milk
- 1/4 cup nutritional yeast
- 2 cups hot water + 1 veggie stock cube
- 5 garlic cloves (grated)
- 1 tsp fresh thyme leaves
- 1 tsp chilli flakes (or to taste)
- salt + black pepper (to taste)
- 1–1/2 tsp ground nutmeg
- 6–9 tbsp vegan basil pesto
- 2–3 handfuls of fresh spinach
- 100 g vegan cheese (grated, around 1 cup )
- half box of lasagne sheets
Tofu Ricotta
- 396 g tofu block (pressed and most of the excess water removed)
- 1/3 cup nutritional yeast
- 4 tbsp apple cider vinegar (or lemon juice)
- 3 garlic cloves
- 1/4 tsp mustard powder
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
Instructions
- Blend Tofu ricotta: Add into a food processor or blender, and blend until combined and once the texture resembles ricotta. Set aside until needed.
- Pre-heat oven to 200°C/392°F
- Sautee Sauteed mushrooms: Slice up the mushrooms, and then chop half of the 'unpretty' ones into little chunks. Heat 1/2 tbsp oil in a pot, add half of the mushrooms, salt and black pepper. Cook over high heat for 5-6 minutes or until the mushrooms take on some colour and the water has evaporated. Transfer into a bowl, and repeat with the second batch of mushrooms. Once all the mushrooms are sauteed and in a bowl, drizzle with maple syrup and mix. Set aside until needed.
- Cook White sauce: In the same pot, add vegan butter, grated garlic, thyme leaves and chilli flakes. Cook over medium heat until the butter has melted and is fragrant. Add in the flour, cook for 1 minute, while continuously mixing. Add in the oat milk slowly, and continuously mix. Once the mixture looks thick, add in the veggie broth and nutritional yeast. Mix, then bring to a boil. Bring back to a simmer and simmer for 10 minutes. Remove from heat and mix in vegan cheese.
- Bake Assembly: Add a little of the white sauce to the bottom of a baking dish. Layer with lasagne sheets, white sauce, 3-4 tbsp tofu ricotta,1-2 tbsp vegan pesto, mushrooms, then roughly tear up 1 handful of spinach, a little more white sauce and a pinch of nutmeg. Repeat 3-4 more times, or until you have no white sauce and tofu ricotta left. Be sure to reserve some of the mushrooms for the top layer. On the top layer of white sauce, add the reserved sauteed mushrooms. Bake for 45-60 minutes or until the top is golden and the lasagne sheets are cooked.
- Rest Resting: Allow lasagna to rest for at least 20 minutes after it's cooked. This will ensure the lasagna will hold up once sliced and served. Sprinkle with a few more thyme leaves and chilli flakes. Enjoy!
Notes
The lasagne sheets: to help create structure, for one of the layers, place the lasagne sheets landscape, and then the next layer place them at a portrait angle.
Baking: if you’re worried about the sauce over spilling, place a baking sheet under to catch anything that may leak.
Resting: allowing the lasagna to rest before serving is crucial! If you skip this step, yes the lasagna will taste the same, but it will also ruin the layers and be more likely to fall apart.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American, Italian
Nutrition
- Calories: 400
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I have read the instructions and it looks like its missing some steps .Like when to add some of the ingredients did I miss something. Thank you
Hey Denise, could you please point out what steps/ingredients are missing so I can double-check. Parita xx
I like tofu ricotta, but I prefer cashew ricotta. I know the tofu is better for me, but sometimes it tastes too tofu-y to me, even when it’s combined with a bunch of other stuff and thrown into a pasta dish. Maybe I’m just picking it out. But these flavors are not something I’ve combined before, so I’ll try it out – with the cashew ricotta.
Hey Kari, did you give it a go? I’d love to know what you think of this recipe. Parita xx
Absolutely stunning recipe. I found the instructions very easy to follow and the end result was a big hit! Will definitely be making this again 🙂
The white sauce was amazing!!! It’s all in the oven right now. I’m so excited to try it haha. I was confused about adding maple syrup to the mushrooms but I have a strong feeling it’s gonna be delishhhhh.
The white sauce didn’t really thicken for me so I added double the amount of almond flour.
Thanks gurl!