Wallflower Kitchen

Vegan Recipes

Mushroom Lasagna (Vegan + GF)

Mushroom Lasagna (Vegan + GF) Thank you Sacla’ for sponsoring this recipe!

A good vegan lasagna is hard to come by. But guys… I think I’ve found one of the best, if I may say so.

It’s creamy, rich, flavourful, comforting and oh so satisfying to eat. The tastiest vegan lasagna I’ve tried so far!

Sliced mushrooms are used in place of meat and I use Sacla’s new free-from bechamel sauce to add the creamy element. Vegan cheese or nutritional yeast is totally optional – I’ve tried it both with and without and BOTH are delicious.

I tested this dish out on my meat-eating friend who absolutely loved it and even asked for seconds, so this is definitely a dish the whole family can enjoy, regardless of their diet.

This lasagna is:

  • Vegetarian & vegan
  • Gluten-free
    •
  • Dairy-free
    •
  • Eggless
    •
  • Nut-free
    •

Mushroom Lasagna (Vegan + GF)

Mushroom Lasagna (Vegan + GF)

Mushroom Lasagna (Vegan + GF)

Yield: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
A delicious, comforting lasagna that is both vegan and gluten-free!

Ingredients

Mushroom bolognese

  • 1 tbsp olive oil
  • 1 white onion, diced
  • 4 garlic cloves, minced
  • 1 small carrot, grated
  • 400 g button mushrooms, thinly sliced
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
  • 400 g chopped tomatoes
  • 240 ml vegetable stock
  • 1 tbsp cornflour, mixed with 2 tbsp cold water

For the lasagna

  • 12 gluten-free lasagna sheets
  • 1 tin Sacla' free-from Besciamella white sauce
  • Optional vegan cheese, , grated

Instructions

Make the bolognese sauce

  1. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  2. Add the mushrooms and tomato puree. Mix to combine.
  3. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  4. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.

Make the lasagna

  1. Preheat oven to 200C / 350f.
  2. Pre-cook lasagna sheets, according to packet's instructions.
  3. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  4. Add a layer of lasagna sheets.
  5. Smooth 2 tbsp white sauce on top.
  6. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  7. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  8. Bake 20 mins.
© Aimee

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-)
Mushroom Lasagna (Vegan + GF)

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Reader Interactions

Comments

All commentsReviewsQuestions

  1. Hey there! The link to the bechamel sauce doesn’t seem to be working- do you have the recipe somewhere / could you repost it?
    Reply

  3. Hello Aimee! This looks amazing. I am making this for my daughter and son in law for a family gathering. I want to make it ahead of the event and wondering if I should bake it before freezing or not? And should it be defrosted before going in oven. I am new to vegan cooking
    Reply

  5. I made your recipe tonight, next time I would use more mushrooms and as I didn't know where to buy the bechemel sauce, I just made my own style vegan sauce to go with it. I'm not vegan myself, I made for my daughter and son in law. Not bad for my first attempt though
    Reply

  6. Hello, I made your recipe a few days ago. I used homemade béchamel sauce, and regular lasagna sheets. It tasted delicious. I does need a bit of modification I think : I didn't have enough "bolognese" to fill my pan normally. So next time I'll do more of that. Then to me it was not tomato-y enough, maybe you meant 2 tbsp tomato paste? Because I think it needs at least 5 to 10 tbsp of tomato puree. Other than that, it was perfect, I'm making this again soon for sure! Thank you and have a great day. God bless, Agnès
    Reply

  7. I just made this and it's beautiful. I had steered away from vegan lasagne after a disastrous vegetable one, but Oh My this is incredible. I made my own white sauce (easy - olive oil, flour and I used oat milk with a bit of cheese and nutmeg). This is defo dinner party material and I will be making it again (and again). Thank you for the recipe 11/10
    Reply

  8. Looks delish! Can't wait to try! Just a FYI, the Sacla free from white sauce is currently £1 in Jack Fulton shops! Think this shop is a Northern brand though (I'm in Halifax). I bought the sauce first and coincidently came across this recipe after.
    Reply

  10. This is really really nice. I must say though, the first time I made this the lasagne sheets didn't cook properly. I used the sainsburys free from ones. So this time I made it as usual but put the oven on 190c, covered with foil for 30 mins then uncovered and cooked for an extra 10 mins. Turns out perfect. This is the best lasagne I have had since being vegan. Well done on the recipe.
    Reply

    • It was surprisingly easy actually, I always thought lasagnas were fiddly but this was so easy! Definitely giving me an excuse to make it more often :-)
      Reply

  12. Wow! It looks like real lasagna with cheese! I'm looking for a lasagna recipe since a long moment! Your recipe looks so delicious, I really want to try it :)
    Reply

    • Thanks Mary! Since becoming vegan, I hadn't had a decent lasagna so I was SO happy when I tasted this for the firs time. It's got all the right flavours and textures :-) Let me know if you try it!
      Reply

  13. Oh my word, this looks absolutely lush Aimee! ❤️ I love lasagna but rarely make it as it's such a faff. Your recipe sounds so straightforward & fast! I already use the Sacla sun-dried tomato paste & free-from pesto, but I didn't realise they did a vegan béchamel sauce too. I need to hunt it out asap! xx
    Reply

    • I was surprised how easy it was because I had always thought of lasagnas as being a lot of work to make. But it's a doddle! I've made it about 3 times since, already :-) I think the new sauce should be in stock in Co-op already, I think some other stores are slow to follow.
      Reply

  14. Now why can't they make lasagne like this when we're eating out? I wouldn't mind it being on the menu all the time then. I always use mushrooms too - they are so full of umami.
    Reply

      • Hi Aimee! I went to your link but they are only showing a vegetarian choice with milk. Do you have another link I can go to? All options have led to the same choice.
        Reply

        • Hi Kirstina, which link are you clicking on? This is the sauce: http://www.sacla.co.uk/products/pasta-sauces/family-favourites/free-from-besciamella-sauce/ which is marked as dairy-free (but it's fully vegan). Let me know if there is another link I've missed and I will update it! Thanks :-)
          Reply

            • Oh they must have forgot to update something from the old product. I have just sent them an email. Thanks so much for letting me know! Should be fixed by tomorrow :-)

  19. This is the perfect comfort food for fall and winter! Lasagna is a favorite around here and I LOVE that you are sharing a vegan version! It looks absolutely delicious, Aimee!!
    Reply

  22. This is so my kind of meal! Total comfort food...and I LOVE mushrooms! We usually do Italian for Christmas Eve and this would be perfect!
    Reply

    • Thanks Mel! I really really missed a good lasagna so I'm delighted to have it back in my life :-) Hope the sauce makes it's way onto the shelves over there soon...
      Reply

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