Mushroom lasagne

By Jen Booker

December 27, 2016

This takes some effort but is really yummy!
Use the parmesan as well if you've got a batch!
Recipe by Sue Quinn

  • Prep: 30 mins
  • Cook: 50 mins
  • Yields: Serves 4 - 6


40g dried porcini mushrooms

400g lasagne sheets

3 tbsp vegan spread

800g Mixed fresh mushrooms - chopped

2 garlic cloves

Squeeze of lemon juice

2 tbsp chopped tarragon

Salt & pepper

200ml cashew cream diluted with vegan white wine

3 tbsp nutritional yeast

For sauce

750ml unsweetened plant milk

75g spread

50g plain four

1 pinch nutmeg

White pepper


1Cover the dried mushrooms in boiling water for 20 mins

2Drain & reserve liquid

3Chop & set aside

4Meanwhile pour boiling water over the lasagne sheets and soak for 2 mins (be careful to separate carefully or do individually)

5Dry on kitchen roll

6Heat spread in a frying pan & add the fresh mushrooms, the porcini & garlic.

7Cook until mushrooms are soft and releasing juices.

8Add lemon juice, 3 tbsp porcini juice, tarragon & salt & pepper.

9Set aside (there should be a couple of tbsp liquid left in the pan)

10Make the bechamel

11Bring the milk to the boil.

12Stir spread & flour together in a pan over a medium heat.

13Remove from the heat and add the milk stirring constantly.

14Return to the heat and add nutmeg and seasoning.

15Stir until correct consistency.

16Heat oven to 180 degrees.

17Poor 1/4 bechamel into a ovenproof dish.

18Add layer of lasagne.

19Spread over half of mushrooms and sprinkle with yeast.

20Spread over half of cashew cream.

21Repeat until finished and top with nutritional yeast.

22Bake for 30 - 40 mins.


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