Best Creamy Vegan Mushroom Lasagna Recipes

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

CREAMY VEGAN MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350ºF.
• In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
• Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
• Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
• Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
• Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

VEGAN SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
• Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
• Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.