Creamy Vegan Mushroom Lasagna
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Creamy Vegan Mushroom Lasagna

NUTRITION · PER SERVING100M COOK
CAL 36%·PRO 84%
CARBS 88G49% OF CAL
41G FIBER41G OTHER7G TOTAL SUGAR
FAT 21G26% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sautéed mushrooms layered with pasta sheets, creamy vegan ricotta, and truffle-infused bechamel sauce create a luscious, savory lasagna. Completely vegan.

mainamericanpastatofudairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 8 ounces lasagna noodles ((about 12 noodles))
  • 1/4 cup olive oil
  • 1 cup finely chopped shallots ((3-4 shallots))
  • 4 garlic cloves, minced
  • 1 1/2 pounds assorted mushrooms, coarsely chopped ((I used a mix of shiitake, oyster, cremini and white button))
  • 3/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
  • 1/2 teaspoon salt, (plus more to taste)
  • Black pepper, (to taste)
  • 1 tablespoon truffle oil ((optional but highly recommended))
  • 1/3 cup all-purpose flour
  • 3 cups unflavored and unsweetend soy or almond milk
  • 1 teaspoon salt, (or to taste)
  • 1 1/2 cups raw cashews, (soaked in water 4-8 hours, rinsed and drained)
  • 3/4 cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 10.5 ounces firm or extra firm tofu, (drained (3/4 of a 14 ounce package))
  • 1/2 teaspoon salt, (or more to taste)
PREP
40M
SODIUM
1216MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.