Vegan Lasagna with Mushrooms

Delicious Vegan Whole Wheat Lasagna with Mushrooms | Lasagna vegetariana cu ciuperci

Change language | Schimba limba: Romanian

This vegan lasagna with mushrooms recipe will be loved even by the pickiest eaters! It’s the perfect, healthy comfort food! 

This vegan lasagna recipe is definitely one of my all-time favorite recipes! I didn’t think it will be so good, but trust me, it’s even better than the original meat lasagna!

The wonderful thing about using mushrooms for lasagna is that they provide a rich, meaty texture that makes most people not miss the meat at all.

I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won’t miss the cheesy texture at all! Of course, if you have some vegan cheese you can use it.

Give this vegan lasagna recipe a try! You will be amazed! :)

Delicious Vegan Whole Wheat Lasagna with Mushrooms Bite

Vegan Lasagna with Mushrooms
Prep time
Cook time
Total time
Serves: 8x12 casserole dish
  • whole wheat lasagna sheets (I used lasagna sheets that don't need to be boiled first)
  • 1kg Portobello/button mushrooms
  • 1 carrot
  • 2 big onions
  • 1 red bell pepper
  • ½ cup breadcrumbs
  • ground pepper, to taste
  • sea salt, to taste
  • 2 tsp thyme
  • 1 tbsp unrefined oil
  • Sauce:
  • 1 400g can peeled tomatoes
  • fresh or dry basil, to taste
  • salt and pepper, to taste
  1. Grind the carrot, mushrooms, onions and pepper using your food grinder.
  2. Put the mixture in a large bowl and add breadcrumbs, thyme, sea salt and pepper.
  3. Heat oil in a large pan. Add mixture and sauté for 5 minutes.
  4. Preheat oven to 375° F.
  5. Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.
  6. Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread ½ of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles.
  7. Cover casserole with some aluminum foil. It will cook faster.
  8. Bake for about 40 minutes.
  9. Remove from oven and let sit for about 10 minutes.
  10. Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.
Delicious Vegan Whole Wheat Lasagna with Mushrooms Healthy

Vegan Lasagna with Mushrooms was last modified: June 18th, 2015 by Ruxandra
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Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.

28 Comments on “Vegan Lasagna with Mushrooms”

  1. carmen


    Sosul se pune peste lasagna dupa ce se scoate de la cuptor? Daca da, pot trage foile de lasagna suficienta apa din legume pentru a se coace fara a se usca, respectiv fara sa iasa lasagna prea fada?


    1. Ruxandra

      Buna Carmen! Sosul se pune dupa. Cel mai bine e sa il pui cu vreo 10 minute inainte de a scoate lasagna din cuptor, ca sa fie si el cald. Foile de lasagna vor fi gatite perfect. In niciun caz nu vor fi uscate. Ciupercile isi mai lasa si ele lichid, plus ca daca acoperi tava cu o folie de aluminiu se vor inmuia si de la aburi. Am facut reteta de o gramada de ori, deci te asigur ca o sa iasa ok 😀 Abia astept sa imi spui cum ti-a iesit si daca ti-a placut 😀

  2. camelia


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  3. Vegan Magic

    I haven't had lasagna in a very long time and your pictures are causing me this huuuge craving:( I need to make some soon. I love the idea of mushroom lasagna. Great recipe! PS Thank you for your recent visit;)

  4. Vegan Magic

    I haven't had lasagna in a very long time and your pictures are causing me this huuuge craving:( I need to make some soon. I love the idea of mushroom lasagna. Great recipe! PS Thank you for your recent visit;)

  5. MyFudo™

    I am not totally vegan but i can appreciate vegan dishes every now and again. I am amazed at how creative your dish is, I bet I wont be missing out on the meat flavor in this lasagna. Thanks for sharing. I am trying this out!

  6. Gourmandelle

    @Ashley Yes I used TVP granules. I didn't boil them first because they will absorb all excess liquid from the mushrooms. See the ingredients – 100g textured soy protein, granulated. I added them in the filling and then assembled the lasagna.

  7. Ashley

    Did you use TVP or something similar to “tofu crumbles”? If I'm using TVP, should it go into the lasagna before of after its been reconstituted?

  8. Mushrooms Canada

    This looks absolutely delicious! I often use meaty portabellas in my lasagnas and pasta dishes instead of ground meat. You save on calories and fat, but don't compromise on the flavour 😉
    – Brittany

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