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Vegan Mushroom & Bechamel Lasagna

I remember the first time I tasted a truly exceptional lasagna. It was at a small Italian restaurant in Rome, hidden away on a cobblestone street. The rich, layered flavors were unlike anything I’d experienced before, and the creamy bechamel sauce was the star. I’ve spent years since then chasing that culinary memory, and this vegan mushroom and bechamel lasagna is the closest I’ve come to recreating that magical experience, while staying true to my plant-based values. This lasagna is pure comfort, perfect for sharing with loved ones on a special occasion.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Yield: 1 9×13 inch lasagna
Dietary Type: Vegan

Ingredients

250 g lasagna noodles (enough for 4 layers in a 9 x 13 inch pan)

For the Bechamel:

10 tablespoons vegan margarine
1/2 cup + 2 tablespoons flour
1 quart unsweetened soymilk
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg

For the Vegetables:

2 tablespoons olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
1/3 cup fennel bulb, finely sliced
1/3 cup leek, finely sliced
10 large portabella mushrooms, sliced
2 1/2 cups fresh oyster mushrooms, sliced
1 tablespoon vegan sherry wine

For the Vegan Parmesan:

1/2 cup raw unsalted macadamia nuts
1/4 cup flour
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon salt

Equipment Needed

9 x 13 inch baking pan
Large pot
Heavy-bottomed saucepan
Non-stick pan
Food processor
Whisk
Aluminum foil

Instructions

Preheat your oven to 220°C / 425°F.
Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Once cooked, drain the noodles and lay them flat on baking paper to prevent sticking.
Prepare the Bechamel Sauce: In a heavy-bottomed saucepan, melt the vegan margarine over medium-high heat. Once melted, slowly add the 1/2 cup + 2 tablespoons of flour, whisking constantly to combine. Cook this mixture for about two minutes, stirring continuously to cook out the raw flour taste and create a roux.
Gradually incorporate the unsweetened soymilk into the roux, whisking vigorously to prevent lumps from forming. Continue whisking as you bring the mixture just to a boil, then reduce the heat to low. Cook for about 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove the bechamel sauce from the heat and season with salt, pepper, and nutmeg. Stir well to combine. Taste and adjust seasonings as needed. The sauce should be rich and creamy.
Sauté the Onions, Shallots, Fennel, and Leek: In a non-stick pan, heat 2 teaspoons of olive oil over medium heat. Add the finely sliced onion, shallots, fennel bulb, and leek. Sauté until the onions are soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Once cooked, remove from the pan and set aside.
Sauté the Portabella Mushrooms: Using the same non-stick pan, heat 2 teaspoons of olive oil over medium heat. Add the sliced portabella mushrooms and sauté for about 5 minutes, or until they begin to release their juices and soften. Add the splash of vegan sherry wine and cook for another minute, allowing the sherry to deglaze the pan and add depth of flavor. Remove from the pan and set aside.
Sauté the Oyster Mushrooms: Heat the remaining 2 teaspoons of olive oil in the non-stick pan. Add the sliced oyster mushrooms and sauté for about 2-3 minutes, until they are tender and slightly browned. Remove from the heat and mix with the sautéed portabella mushrooms.
Make the Vegan Parmesan: In a food processor, combine the raw unsalted macadamia nuts, 1/4 cup flour, nutritional yeast, and 2 teaspoons of garlic powder. Pulse until the mixture is finely ground and resembles parmesan cheese. Taste and add the remaining 1/2 teaspoon of salt if needed, or adjust the garlic powder to your preference.
Assemble the Lasagna: Begin by spooning a thin layer of the bechamel sauce onto the bottom of the 9 x 13 inch baking pan and spread it evenly.
Cover the bechamel layer with a layer of lasagna noodles, overlapping them slightly if necessary to fit the pan.
Spoon 1/3 of the remaining bechamel sauce over the noodles and spread evenly. Sprinkle generously with the vegan parmesan.
Cover with another layer of lasagna noodles.
Spread all of the sautéed onion mixture over the noodles, top with more vegan parmesan, and drizzle with a little bechamel sauce.
Cover with another layer of lasagna noodles.
Spread all of the mushroom mixture over the noodles, top with vegan parmesan, and drizzle with a little bechamel sauce.
Cover with the final layer of lasagna noodles.
Spoon the remaining bechamel sauce over the top layer of noodles and spread evenly. Sprinkle generously with the remaining vegan parmesan.
Bake the Lasagna: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and broil for 5 minutes, or until the top of the lasagna begins to brown slightly and the cheese is bubbly. Watch carefully to prevent burning.
Remove the lasagna from the oven and let it rest for at least 10-15 minutes before cutting and serving. This allows the layers to set and makes it easier to slice.

Expert Tips & Tricks

Don’t overcook the noodles: Al dente is key, as they will continue to cook in the oven. Soggy noodles will ruin the texture of the lasagna.
Make the bechamel ahead of time: You can prepare the bechamel sauce a day in advance and store it in the refrigerator. Reheat gently before assembling the lasagna.
Toast the macadamia nuts: Toasting the macadamia nuts for the vegan parmesan will enhance their flavor and add a nutty aroma. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
Add fresh herbs: Incorporating fresh herbs like thyme or parsley into the mushroom mixture will elevate the flavor of the lasagna.
Prevent sticking: Line the bottom of the baking pan with parchment paper for easy removal of the lasagna.

Serving & Storage Suggestions

Serve the vegan mushroom and bechamel lasagna hot, cut into squares. A side salad with a light vinaigrette dressing complements the richness of the lasagna perfectly.

To store leftovers, allow the lasagna to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the lasagna in individual portions. Thaw overnight in the refrigerator before reheating.

To reheat, preheat the oven to 350°F (175°C). Cover the lasagna with foil and bake for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	517 kcal	–
Calories from Fat	159 g	31%
Total Fat	17.7 g	27%
Saturated Fat	2.6 g	13%
Cholesterol	0 mg	0%
Sodium	1273.6 mg	53%
Total Carbohydrate	69.8 g	23%
Dietary Fiber	9.3 g	37%
Sugars	5.9 g	–
Protein	22.7 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Lasagna: Use gluten-free lasagna noodles and substitute the flour in the bechamel sauce with a gluten-free all-purpose blend.
Nut-Free Parmesan: Replace the macadamia nuts in the vegan parmesan with sunflower seeds or hemp seeds for a nut-free alternative.
Different Mushrooms: Experiment with different types of mushrooms, such as cremini, shiitake, or maitake, for a unique flavor profile.
Add Spinach or Kale: Incorporate a layer of sautéed spinach or kale for added nutrients and color.
Spicy Lasagna: Add a pinch of red pepper flakes to the mushroom mixture or the bechamel sauce for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of plant-based milk for the bechamel sauce?

A: Yes, you can use other unsweetened plant-based milks like almond milk, oat milk, or cashew milk. Soymilk provides a richness that works well, but the others will also work.

Q: Can I make this lasagna ahead of time and freeze it?

A: Absolutely! Assemble the lasagna as directed, but don’t bake it. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed.

Q: What if I don’t have vegan sherry wine?

A: You can substitute it with a splash of balsamic vinegar or a squeeze of lemon juice for a similar tangy flavor. Or simply omit it; the mushrooms will still be delicious.

Q: How can I prevent the lasagna from drying out while baking?

A: Make sure to cover the lasagna tightly with aluminum foil during the first 40 minutes of baking. This will trap moisture and prevent the top from drying out.

Q: My vegan parmesan is clumping in the food processor. What am I doing wrong?

A: This can happen if the nuts are oily. Try adding a tablespoon of flour at a time until the mixture comes together, or pulse in short bursts instead of running the processor continuously.

Final Thoughts

This Vegan Mushroom & Bechamel Lasagna is more than just a recipe; it’s an invitation to create a delicious and comforting meal that everyone can enjoy. It’s a dish that reminds me of the simple pleasures of life, shared with loved ones around a table. I hope this recipe inspires you to experiment in the kitchen and create your own cherished food memories. Don’t hesitate to adjust the recipe to your liking, and please share your feedback. Consider pairing it with a crisp green salad and a glass of your favorite red wine for a complete and unforgettable meal. Happy cooking!

Vegan Mushroom & Bechamel Lasagna Recipe