Creamy Vegan Mushroom Lasagna
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Vegan Richa · by Vegan Richa★ 5.0 (23)

Creamy Vegan Mushroom Lasagna

NUTRITION · PER SERVING75M COOK
CAL 21%·PRO 30%
CARBS 58G56% OF CAL
5G FIBER49G OTHER4G TOTAL SUGAR
FAT 16G34% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated portobello mushrooms layered with a creamy cashew-based sauce and spinach in place of traditional lasagna. Hearty, savory, and naturally vegan-friendly.

mainitaliandairy freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce (, tamari for glutenfree, or use coconut aminos +wine for soyfree)
  • 2 tsp herbs (( combination of thyme, oregano, rosemary))
  • 1/2 tsp each garlic powder (, onion powder (or use 1 tsp minced garlic))
  • 1 tbsp vegan Worcestershire (, or use red wine for soyfree)
  • 2 tsp oil
  • 1/4 cup water
  • 3 portobello mushrooms ((about 10 oz))
  • 1 1/4 cup raw cashews (, soaked for an hour for creamier, see note for nutfree)
  • 1.75 cups water
  • 1.5 tbsp flour ((rice flour for glutenfree))
  • 1 tsp salt
  • 1 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp ground mustard or miso (or both)
  • 1/2 tsp black pepper
  • 1.5 tsp herbs ((1/2 tsp each of basil,thyme, ground sage))
  • 1 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 12 no boil lasagna noodles (***, glutenfree noodles for glutenfree)
  • 4 oz baby spinach (, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen)
  • vegan parm (, breadcrumbs, vegan cheese for topping)
PREP
15M
SODIUM
784MG
ESTIMATE
COMPLETE

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