This vegan mushroom lasagna is creamy, rich, flavourful, comforting and oh so satisfying to eat. The tastiest vegan lasagna I’ve tried so far, that just so happens to be gluten-free too!
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.
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.
More Gluten-free Vegan Dinners
Spicy Bean Stew with Sweet Potato & Kale
📖 Recipe
Vegan Mushroom Lasagna (Gluten-free)
A delicious, comforting vegan mushroom lasagna that is also gluten-free!
Ingredients
Mushroom bolognese
- 1 tbsp olive oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 small carrot, grated
- 400 g / 14 oz button mushrooms, thinly sliced
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 2 tbsp mixed Italian dried herbs (Basil, oregano, thyme)
- 1 x 400 g / 14 oz tin of chopped tomatoes
- 240 ml / 1 cup 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
- Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
- Add the mushrooms and tomato puree. Mix to combine.
- Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
- Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
Make the lasagna
- Preheat oven to 200C / 350f.
- Pre-cook lasagna sheets, according to packet's instructions.
- Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
- Add a layer of lasagna sheets.
- Smooth 2 tbsp white sauce on top.
- Then top with more bolognese. Repeat until the last layer of lasagna sheets.
- 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.
- Bake 20 mins.
Agnès says
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
Jo says
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
Aimee says
11/10? wow, that’s better than I could hope for ;-) So happy you enjoyed it, Jo!
Tanya says
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.
Catherine says
Hi Aimee, this looks delicious! Can you tell me if it can be frozen, please?
Aimee says
Hi Catherine. Yes, it freezes well!
sarah says
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.