Vegan Lasagna with Mushrooms

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

If I ask you to think of the top 5 most delicious Italian dishes, chances are lasagna will make it to the top 3. It is a delicious recipe that’s so easy to make and can easily feed a whole family with minimum effort. Lasagna is one of the oldest types of pasta and it makes for a practical and versatile dish.

This vegan lasagna recipe is definitely one of my all-time favorite recipes! 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 and Bechamel sauce on top that is usually poured over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won’t miss the cheesy texture at all!

The origins of lasagna

The origin of lasagna can be traced back to Naples, in Italy, in the Middle Ages. The first recorded recipe goes back to the 14^th century. This recipe consisted of flattened dough, boiled, and sprinkled with cheese and spices. Some things could vary, like adding chicken fat, boiling the dough in chicken broth, and adding walnuts.

The traditional Naples lasagna is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta, mozzarella and Neapolitan sauce. However, the lasagna we’ve come to know is from the region of Emilia-Romagna. The recipe can vary depending on the region, combining ricotta, mozzarella, tomato sauce, meats, vegetables and flavored with wine, garlic, onion and oregano. What doesn’t vary is the fact that it’s always baked.

Tips for making a diet-friendly & healthy lasagna recipe

Traditional lasagna can be quite high in calories and fat, but with a few adjustments, you can create a delicious version that is also friendly to your diet.

• Mushroom filling: Mushrooms are perfect for lasagna filling. They are rich in protein and fiber, but low in calories. Use a mixture of mushrooms for variety and taste – champignon, shiitake, portobello – all bring different flavors and textures.
• Healthy tomato sauce instead of Bechamel sauce: Make your own tomato sauce to avoid added sugar and preservatives in commercial versions. Use fresh or mashed tomatoes, garlic, onion, aromatic herbs and a splash of red wine for extra taste.
• Extra vegetable proteins: For extra protein, add shredded tofu, lentils or quinoa to the lasagna. They will provide consistency and keep you full for longer.
• Additional vegetables: Don’t limit yourself to just mushrooms. Include spinach, zucchini, peppers, broccoli or other favorite vegetables to increase the nutrient and fiber content.
• Avoid excess oil: When cooking mushrooms or vegetables, use very little olive oil or a little water/vegetable juice instead of oil to reduce the fat content.
• Portion control: Lasagna can be quite thick, so pay attention to portion sizes. A moderate portion, accompanied by a green salad or steamed vegetables, can form a balanced meal.

By following these tips, you will be able to enjoy a delicious and healthy vegan lasagna that suits both your tastes and dietary needs.

Vegan Lasagna with Mushrooms

Gourmandelle.com

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

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Dishes

Cuisine Italian

Servings 8

Calories 252 kcal

Ingredients

 

MetricUS (Imperial)

 

1x2x3x

• 12 lasagna sheets I used lasagna sheets that don’t need to be boiled first
• 1 kg button mushrooms
• 1 carrot
• 2 onions
• 1 red bell pepper
• ½ cup breadcrumbs
• ground pepper to taste
• salt to taste
• 2 tsp thyme
• 1 tbsp olive oil
• Sauce:
• 400 g peeled tomatoes canned
• basil fresh or dry, to taste
• salt and pepper to taste

Instructions

 

• Grind the carrot, mushrooms, onions and pepper using your food processor.
• Put the mixture in a large bowl and add breadcrumbs, thyme, sea salt and pepper.
• Heat oil in a large pan. Add mixture and sauté for 5 minutes.
• Preheat oven to 375° F (180c).
• Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.
• Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles. Pour the tomato sauce on top.
• Cover casserole with some aluminum foil or wet parchment paper. It will cook faster.
• Bake for about 40 minutes.
• Remove from oven and let sit for about 10 minutes.
• Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.

Nutrition

Calories: 252kcalCarbohydrates: 47gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 137mgPotassium: 697mgFiber: 4gSugar: 7gVitamin A: 1822IUVitamin C: 30mgCalcium: 52mgIron: 2mg

Keyword casserole, lasagna, mushrooms, tomato sauce, tomatoes

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• Vegetarian Lasagna – Traditional Italian Recipe made Veg!
• Mushroom Lasagna Roll-ups
• Skinny Zucchini Lasagna | Keto / Low Carb
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