Vegan Mushroom & Bechamel Lasagna

May 10, 2023May 10, 20230 6
Vegan Mushroom & Bechamel Lasagna for a hearty meal
in Vegan

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

250 g lasagna noodles ( enough for 4 layers in a 9 x13 pan )
10 tablespoons vegan margarine
1/2 cup flour , and
2 tablespoons flour
1 quart unsweetened soymilk
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon nutmeg
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
1/2 cup raw unsalted macadamia nuts
1/4 cup flour
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon salt

Nutrision Information

Servings Per Recipe
8
Calories
610
Sugar
5g
Fat
41g
This Vegan Mushroom & Bechamel Lasagna is a tasty and hearty dish that is perfect for a cozy night in. It is packed full of healthy vegetables, protein, and fiber, making it a well-rounded meal that will keep you feeling satisfied for hours. The creamy and nutty bechamel sauce is a delicious accompaniment to the rich and earthy mushroom filling. This lasagna is also vegan-friendly and free from dairy and gluten, making it a great option for anyone with dietary restrictions. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this Vegan Mushroom & Bechamel Lasagna is sure to become a family favorite.

Instructions

1.Preheat oven to 375°F.
2.Cook lasagna noodles until al dente according to package instructions.
3.In a large saucepan, melt 8 tablespoons of vegan margarine over medium heat. Whisk 1/2 cup of flour into melted margarine and cook, stirring constantly for 1-2 minutes.
4.Gradually whisk in 1 quart of unsweetened soymilk. Cook, stirring constantly, until sauce begins to thicken, about 10 minutes. Stir in 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.
5.In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onions and shallots, cook until softened, about 5 minutes. Add fennel and leek, and cook for 3-4 minutes. Add mushrooms and cook until tender, about 10 minutes. Stir in remaining 2 teaspoons of salt and 1/2 teaspoon of nutmeg, sherry wine, and cook for another 2-3 minutes.
6.In a food processor, pulse macadamia nuts, 1/4 cup of flour, nutritional yeast, garlic powder, and 1 teaspoon of salt until finely ground.
7.In a small saucepan, melt remaining 2 tablespoons of vegan margarine. Combine melted margarine with ground nut mixture. Spread 1/3 of the mushroom mixture over the base of a 9×13-inch baking dish. Cover with a layer of lasagna noodles, then top with 1/3 of the bechamel sauce.
8.Repeat layers two more times. Top with a final layer of lasagna noodles. Pour remaining bechamel sauce over noodles and sprinkle with ground nut mixture.
9.Bake in preheated oven for 30-40 minutes, or until golden brown and bubbly. Let cool for 10-15 minutes before slicing and serving.

PROS

This Vegan Mushroom & Bechamel Lasagna is delicious and satisfying, perfect for a hearty meal.

It is also vegan-friendly and full of healthy vegetables and nuts.

CONS

The recipe is labour-intensive and requires multiple steps, and some of the ingredients may not be readily available in all areas.

The dish is high in fat and calories due to the use of vegan margarine and nuts.

HEALTH & BENEFITS

This lasagna is a great source of protein and fiber, thanks to the mushrooms and soymilk.
The use of macadamia nuts provides healthy fats and may help to lower cholesterol levels.
The dish is also vegan, dairy-free, and gluten-free, making it suitable for those with dietary restrictions.

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