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Vegan Lasagna with Mushrooms recipe lasagna de post cu ciuperci

Vegan Lasagna with Mushrooms

This vegan lasagna with mushrooms will win over even the pickiest eaters. A hearty, healthy, dairy-free comfort-food dinner that bakes up in under an hour.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 8

Ingredients 

  • 12 lasagna sheets no-boil / oven-ready type
  • 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 the breadcrumbs, thyme, salt and pepper.
  • Heat the oil in a large pan. Add the mixture and saute for 5 minutes.
  • Preheat the oven to 375°F (180°C).
  • Line the bottom of the tray with parchment paper to prevent sticking and avoid using extra oil.
  • Assemble the lasagna: lay down one layer of sheets, then use a spatula to spread half of the mushroom mixture. Lay down a second layer of sheets and spread the rest of the mixture. Finish with a last layer of sheets.
  • Add the peeled tomatoes and basil to your food processor and blend into a sauce. Pour the sauce over the top of the lasagna.
  • Cover the casserole with aluminum foil or wet parchment paper so it cooks faster.
  • Bake for about 40 minutes.
  • Remove from the oven and let sit for about 10 minutes before serving.

Notes

No-boil lasagna sheets go in dry; cover the tray with foil or wet parchment for faster, evenly softened layers. Store leftovers in an airtight container in the fridge for up to 3 days.