Mushroom Lasagne

I was always a massive fan of lasagne. Like Garfield, I recognised there was something irresistible about layers upon layers of pasta, ragu and cheesey creamy béchamel. It’s so indulgent and comforting and when I turned vegan, I came to terms with never having it again.

I needn’t have been so concerned. Vegan. Lasgane. Is. GO. And it’s good my friends, it’s good. The ragu is the same recipe as my mushroom bolognese. But if you have a lentil ragu you adore or one you make with faux-meat mince this would work perfectly too. For the béchamel I simply veganized the dairy-version I’ve always used and added nutritional yeast for extra cheesiness (and vitamins!) The béchamel is good for making cauliflower-cheese and mac and cheese too: do what you will with it pickles!


Egg-free lasagne sheets

For the mushroom ragu:

2 tbsp olive oil

2 red onions, chopped

2 cloves garlic, finely chopped

Around 600g mushrooms- I like a mix of chestnut and regular white mushrooms, but whatever’s cheap in the shops will work, I’m sure.

A handful of dried porcini/wild mushrooms

1 veggie stock cube

400g chopped tomatoes

3 tbsp of green pesto. If you make your own use that or I can HIGHLY recommend the Sacla Free-From pesto


For the béchamel:

A clove of garlic or very small onion, finely chopped

25g vegan butter/margarine

25g plain flour

300ml dairy-free milk (I used Oatly)

A pinch of nutmeg

2 tsp heaped nutritional yeast flakes

1 tsp mustard

Dairy-free cheese (a small block of vegan cheese – grated – or about 2/3s a bag of Sainsbury’s Free From shredded cheddar)

Method (for four people)

a/ Add 1 tbsp oil to a large saucepan and gently fry the onions and garlic for around 10 minutes until soft and amazing-smelling.

b/ Turn up the heat slightly and add the mushrooms (roughly chopped) and cook for around 7 minutes or so. Add a small handful of dried mushrooms to the pan (don’t worry if you don’t have any though).

mushroom ragu

c/ Blend the stock cube with around 150ml of boiling water and add to the pan with the tomatoes. If you have any tomato paste knocking about I’m sure a squeeze or two wouldn’t hurt. Bring to the boil, then reduce the temperature and simmer for at around 30 minutes. Stir in your pesto and season to taste.

d/ Once the mushroom ragu has reduced down, begin on your béchamel. Over a low heat gently fry the onion/garlic in the butter/margarine. Add your flour and stir for around a minute non-stop. Take the pan off the heat and add the milk. Return to the hob and turn the heat up, stirring all the time.

e/ Once the sauce is about to boil, reduce and keep stirring, season. Add the mustard and a pinch of nutmeg. Add the nutritional yeast flakes and stir again. Add your non-vegan cheese now too. I used Sainsbury’s cheddar but imagine any melty-cheese would work really well.


f/ In an oven-proof dish add a layer of the mushroom ragu, then some lasagne sheets, then a layer of cheesey béchamel, and repeat. On top of the béchamel you might want to sprinkle some more vegan-friendly cheese as well.

g/ Pop the lasagne into a pre-heated oven (200oC) for around 30 minutes – or until the lasagne is bubbling and browned on top.


h/ I served the lasagne with a very simple salad and a baked ciabatta topped with a mix of olive oil, vegan butter, garlic, chopped sundried tomatoes and Greek basil. This will serve four generously.



4 thoughts on “Mushroom Lasagne

    1. Hooray! What goes into your lasagne? I am so intrigued. Hope it’s absolutely epic. Thanks for stopping by AGAV. Have an amazing LONG weekend!

      Liked by 1 person

  1. I usually make a bolognese with a mix of soya mince and lentils and whatever veg is in the fridge. Don’t have an lasagne sheets at the mo but lots of other pasta in the cupboard so may just make a bake type thing


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