Vegan Lasagna with Mushrooms

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

This vegan lasagna with mushrooms recipe will be loved even by the pickiest eaters! It’s the perfect, healthy 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 2. It is delicious and very common on our tables. Lasagna is one of the oldest types of pasta and it makes for a practical and versatile dish. There are many varieties of the lasagna and my favorite is, of course, the vegan 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 14th 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 baked.

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! 🙂

vegan lasagna with Mushrooms Bite

Nutritional Facts of Vegetable Lasagna

This is what you’ll find in each individual serving of vegetable lasagna:

  • Calories: A serving of vegetable lasagna contains 316 calories; 123 of those calories are fat, 41% are carbs and 20% are protein.
  • Fat: Vegetable lasagna comes with 14 grams of total fat, 5 of which are saturated fats. This makes up for 21% of the daily recommended value for a 2.000 calorie diet.
  • Carbohydrates: There are 32 grams of carbs in vegetable lasagna, which makes up for 11% or the daily recommended value. 4 grams are from dietary fiber and 6 grams are from sugar.
  • Protein: There are 15.6 grams of proteins per serving of vegetable lasagna, so it provides 31% of the daily recommended value. It also provides 84% of the necessary daily amino acids.
  • Vitamins and Minerals: Vegetable lasagna provides 52% of vitamin K, 34% of calcium and 46% of selenium. However, it is packed with sodium at 799 mg.

The health benefits can vary depending on the type of vegetables you choose. But overall vegetal lasagnas are a great source of protein, fiber, vitamins and minerals which help boost your metabolism, they reduce the risk of heart disease, and they’re safe for diabetics to eat. They’re also very rich in antioxidants, calcium, dietary fiber, vegetable protein, iron, vitamin A, B, C, K, and many other properties fitting the vegetables you use.

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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 vegan lasagnavegan lasagna

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

27 Comments on “Vegan Lasagna with Mushrooms”

  1. This lasagna recipe is simply awesome!!!! One of my favorites.

    Thank you so much for writing it, Ruxandra 🙂 Looking forward to the next one!

  2. Buna,

    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. 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 😀

  3. Thank you Dawn!
    You can double the quantity for mushrooms. The texture and taste will be pretty much the same 🙂

  4. 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. 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;)

  6. 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!

  7. @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.

  8. Thank you Brittany! That's a great diet tip. Mushrooms are also high in proteins so in my opinion they're the best substitute for meat.

  9. 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?

  10. 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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