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    Home » Vegan Pasta

    Published: Feb, 2025. Updated: Feb, 2025 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Mushroom Lasagna

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    Jump to Recipe
    Vegan mushroom lasagna on a white plate.
    Vegan lasagna with mushrooms, spinach and cashew cream

    This vegan mushroom lasagna is a recipe that's as easy as it is delicious. With its secret ingredients of ground mushrooms and cashew spinach 'cheese,' this recipe promises a flavorful twist on traditional lasagna that you'll love.

    Vegan lasagna with mushrooms, spinach and cashew cream

    The key to this mushroom lasagna recipe is the use of ground mushrooms and cashew spinach 'cheese,' ingredients that I've used previously in my mushroom bolognese. The ground mushrooms, in particular, provide a unique, meaty texture that's simply irresistible in this vegan lasagna.

    If you're a fan of hearty, healthy recipes like this one, you'll definitely want to check out my vegan kale and mushroom lasagna.

    Why This Is The Best Mushroom Lasagna Recipe 

    • No Tofu or Legumes: My favorite thing about this recipe is that there's no tofu or legumes. While the lasagna recipes that include those ingredients have a place to be, I absolutely love making my lasagna with just one type of protein.
    • Comfort Food: This lasagna is an awesome comfort food. With layers of pasta, savory mushroom filling, and creamy cashew spinach 'cheese,' it's a dish that soothes the soul.
    • Irresistible: Once you try this recipe, you'll understand why it's so popular. The combination of umami-rich mushrooms and creamy cashew 'cheese' is simply irresistible.
    • Flavor-packed: Every bite of this lasagna is packed with incredible flavor. From the earthy mushrooms to the tangy tomato sauce, it's a delicious combo of flavors.

    Key Ingredients

    Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.

    Ingredients for Mushroom lasagna sauce
    • Lasagna Noodles: These will form the hearty base of the dish, providing a comforting, satisfying texture.
    • Mushrooms: We'll be using these to add a rich, earthy flavor to the dish. I've used Portobello mushrooms in this recipe.
    • Crushed Tomatoes: The base of our sauce, crushed tomatoes provide a sweet and tangy flavor that's essential to any good lasagna.
    • Cashews: These nuts are the secret to our vegan "ricotta" and cream sauce, providing a creamy texture and rich, nutty flavor.
    • Liquid Smoke: Just a hint of liquid smoke gives our mushroom sauce a rich, smoky flavor that's reminiscent of outdoor cooking.
    • Nutritional yeast: This will give our cashew cheese a slightly tangy, cheesy flavor. It's a vegan staple for adding a cheesy flavor to dishes.
    • Garlic Powder: This will add a savory, garlicky flavor to our dish.
    • Onion: We'll sauté this to add a sweet, aromatic flavor to our dish.

    How to Make Mushroom Lasagna

    Making this incredible mushroom lasagna recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

    Soak Cashew Nuts: Place the cashews in a medium bowl and soak them in boiling water for about 1 hour. This will help them soften, making them easier to blend.

    Prep your Mushrooms: Using a damp paper towel, wipe the caps of the mushrooms clean. Cut a thin slice off the bottom of each stem. Slice the mushrooms in half and add them to a food processor.

    how to clean mushrooms

    Sauté your Vegetables: Heat some oil in a large sauté pan over medium heat. Add onion, carrot, and a pinch of salt, and sauté the mixture, stirring occasionally, for 7-10 minutes. Add garlic and stir for another 30 seconds. Transfer the sauté vegetables to a plate.

    Cook your Mushroom "Meat": Add more mushrooms and a pinch of salt to the pan. Cook them on a medium-high heat until all the liquid evaporates and the mushrooms start to brown, about 15-20 minutes.

    how to prepare sauce for lasagna

    Combine and Cook the Sauce: Add the sauté vegetables back into the pan, along with crushed tomatoes, Italian seasoning, maple syrup, liquid smoke and pepper. Cook the mixture on a medium heat for 10 minutes.

    Prepare your Cashew "Ricotta": While your mushroom sauce is cooking, drain the cashews and measure out 2 cups. Add them to a food processor along with some lemon juice, garlic powder, nutritional yeast, salt and water. Process the mixture until it's thick with small crumbs.

    Add the Spinach: Halfway through this process, add some spinach and process it with the cashews. Transfer the "Ricotta" into a bowl and give it a
    quick blend.

    how to make cashew spinach "cheese"

    Prepare your Cashew Cream Sauce: Add more cashews into a clean food processor along with some apple cider vinegar, lemon juice and water. Process the mixture until it's smooth and creamy.

    How to soak cashews

    Cook your Lasagna Noodles: Bring a large pot of lightly salt water to a boil. Cook your lasagna noodles in the boiling water for 6 to 8 minutes.

    Preheat your Oven: Set your oven to 400 F.

    Assemble your Lasagna: Spread a layer of mushroom sauce in the bottom of your baking dish. Layer some lasagna sheets over the sauce. Spread half of your vegan "Ricotta" over the noodles, followed by more mushroom sauce and a dollop of cashew cream. Repeat this process, finishing with a layer of noodles on top.

    How to assemble lasagna

    Add the Finishing Touches: Spread the remaining mushroom sauce over the top layer of noodles. You should still have some cashew cream left. Save it for later.

    Bake your Lasagna: Cover your baking dish with a parchment paper and bake the lasagna for 25 minutes. Remove the parchment paper and bake for another 15 minutes.

    Cool and Serve: After removing the lasagna from the oven, let it cool for 15 minutes. Then, spread the remaining cashew cream sauce over the lasagna.

    For a full list of ingredients and instructions, see the recipe card below.

    Dairy Free Mushroom Lasagne

    Tips For Making the Best Mushroom Lasagna

    • Choose the Right Mushrooms: Portobello mushrooms are the star of this dish. Make sure to clean them properly and pulse them in a food processor until they resemble ground "meat".
    • Soak Cashews in Advance: For the cashew "Ricotta" and cream sauce, it's important to soak the cashews in boiling water for about 1 hour. This helps to soften them, making it easier to blend into a creamy sauce.
    • Don't Rush the Mushroom Sauce: Cooking the mushroom sauce requires some patience. Allow the mushrooms to cook on a medium-high heat until all the liquid evaporates and they start to brown. This can take about 15-20 minutes but it's worth it for the depth of flavor it adds to the sauce.
    • Layer the Lasagna Correctly: For the best results, start by spreading a cup of mushroom sauce in the bottom of your baking dish. Then layer your lasagna sheets and "ricotta" sauce as instructed, finishing with a layer of mushroom sauce on top.
    • Let it Rest After Baking: Once your lasagna is baked, allow it to cool for about 15 minutes before serving. This will help the lasagna set and make it easier to cut into perfect portions.
    Lasagna in a pan

    Serving Suggestions

    • For a refreshing contrast to the rich, earthy flavors of the mushroom lasagna, consider serving it with a side salad. The lightness of the salad will balance out the heaviness of the lasagna, making for a well-rounded meal. Some great salad options include a simple green salad with a vinaigrette dressing or a Caesar salad.
    • If you're looking to add more vegetables to your meal, try serving this mushroom lasagna with a side of roasted asparagus. The asparagus vibrant green color and crisp texture will make a great addition to the lasagna, and its mild flavor won't overpower the mushrooms.
    • For a cozy, comforting dinner, serve this mushroom lasagna with a side of garlic focaccia. The warm, toasty bread is perfect for soaking up the rich mushroom sauce, and the garlic flavor pairs wonderfully with the earthy mushrooms.

    Recipe Variation Ideas 

    • Extra Veggies: If you're a fan of hearty, vegetable-packed meals, this variation is for you. Stir in some roasted eggplant or your favorite veggies into the mushroom sauce. This will add an extra layer of flavor and a satisfying texture to the lasagna.
    • Different Nuts: For those who love the creamy texture and nutty flavor, this variation is a must-try. Substitute cashews with macadamia or blanched almonds in the vegan "Ricotta" as well as the creamy sauce.
    • Sauce Swap: If you're out of crushed tomatoes, or simply prefer a different flavor, you can use pasta sauce like marinara in place of the crushed tomatoes. This will give your mushroom sauce a different, but equally delicious, flavor.
    Vegan mushroom lasagna on a white plate.

    Frequently Asked Questions

    How should I prepare the Portobello mushrooms for this recipe?

    To prepare the Portobello mushrooms for this recipe, start by wiping the caps with a damp paper towel to clean them. Then, cut a thin slice off the bottom of each stem. Next, slice the mushrooms in half and add them to a food processor. Pulse the mushrooms for 7-10 times until they resemble ground "meat".

    Can I use other kinds of mushrooms instead?

    Absolutely. Feel free to switch out the Portobellos for porcini mushrooms, button mushrooms, shiitake mushrooms, or a combination of your favorite ones.

    Can I make this lasagna ahead of time?

    Yes, you can make this lasagna ahead of time. It actually tastes better the next day as the flavors have time to meld together. Just assemble the lasagna, cover it tightly, and refrigerate. When you're ready to eat, bake as directed, adding an extra 10-15 minutes to the baking time.

    What can I use to substitute for lasagna noodles?

    If you're looking to make this recipe gluten-free, you can use gluten-free lasagna noodles. Alternatively, you can use thinly sliced zucchini or eggplant for a low-carbohydrates, keto-friendly twist.

    How to Store Leftovers

    • Storing: If you have leftovers of this delicious mushroom lasagna, simply place them in an airtight container and store them in the refrigerator. They will keep well for up to 2 days.
    • Freezing: If you'd like to extend the shelf life of your lasagna, you can freeze it. Assemble the lasagna first, then freeze it for up to 1 month.
    • Reheating: If you've frozen your lasagna, let it thaw overnight in the refrigerator before reheating. Once thawed, you can reheat it in the oven at 350 F until it's heated through. Be sure to cover it with foil to prevent it from drying out.

    Recipe

    Mushroom lasagna on a white plate.

    Mushroom Lasagna

    This vegan mushroom lasagna is a recipe that's as easy as it is delicious. With its secret ingredients of ground mushrooms and cashew spinach 'cheese,' this recipe promises a flavorful twist on traditional lasagna that you'll love.
    4.80 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Prep Time: 40 minutes minutes
    Cook Time: 40 minutes minutes
    1 hour hour
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 8
    Calories: 567kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    For the Mushroom Sauce

    • 24 oz Portobello mushrooms
    • 1 tablespoon olive oil or veggie broth (if you follow oil-free diet)
    • 1 onion
    • 2 carrots
    • 3 cloves garlic
    • 28 oz crushed tomatoes
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon liquid smoke
    • 2 teaspoon maple syrup

    For cashew "Ricotta" and cream sauce

    • 2 ¾ c cashews
    • 2 c spinach
    • 1 tbsp + 2 tsp lemon juice
    • 1 teaspoon garlic powder
    • 1 tablespoon nutritional yeast
    • 1 teaspoon apple cider vinegar
    • ⅓ cup +¼ cup water
    • salt, pepper

    For Lasagna

    • 9 lasagna noodles

    Instructions

    • Put cashews in a medium bowl and soak them in boiling water for about 1 hour.

    To Make Mushroom Sauce

    • Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms for 7-10 times until they resemble ground "meat".
    • Heat olive oil in a large sauté pan and on a medium heat. Add onion, carrot, ½ teaspoon of salt and sauté stirring occasionally for 7-10 minutes. Add garlic and stir for another 30 seconds.
    • Transfer sautéed vegetables to a plate and add mushrooms and ½ teaspoon of salt to a pan. Cook them on a medium-high heat until all liquid evaporates and mushrooms start to brown, about 15-20 minute.
    • Add sautéed vegetables back into the pan, along with crushed tomatoes, Italian seasoning, Maple syrup, liquid smoke and ¼ teaspoons of pepper. Cook on a medium heat for 10 minutes. Taste the sauce to see if it needs more salt/pepper.

    To make cashew "Ricotta" and cream sauce

    • While you cook the mushroom sauce, drain the cashews and measure out 2 cups of cashews. Add them to a food processor along with 1 tablespoon of lemon juice, garlic powder, nutritional yeast and ½ teaspoon of salt.
    • Add ⅓ cup of water and process until the mixture is thick with smaller crumbs. You might need to stop a few times to scrape the sides of the food processor. Halfway into this process, add spinach and process it together with cashews. (Taste if it needs more salt, lemon juice). Transfer"ricotta" into a bowl, and rinse the bowl of food processor.
    • Add the remaining ¾ cups of cashews into a clean food processor along with 1 teaspoon of apple cider vinegar, the remaining 2 teaspoon of lemon juice and ¼ cup of water. Process until smooth and creamy.

    To make Lasagna

    • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 6 to 8 minutes. Drain noodles, and rinse with cold water. 
    • Preheat the oven to 400 F and start assembling the lasagna. Spread 1 cup of mushroom sauce in the bottom of a 9x13 inch baking dish. Layer 3 lasagna sheets over the sauce. Spread half of vegan ricotta over the noodles followed by 1 cup of mushroom sauce and ⅓ cup of cashew cream.
    • Repeat with noodles, cashew ricotta, mushroom sauce, and cashew cream. Finish with another layer of noodles. Spread the remaining mushroom sauce over the top layer of noodles. At this point you should still have ⅓ cup of cashew cream left. Save it for later.
    • Cover the baking dish with a parchment paper* and bake for 25 minutes. Remove the parchment paper and bake for another 15 minutes. Remove from the oven, let the lasagna cool for 15 minutes and then spread the remaining cashew cream sauce over lasagna.

    Notes

    Lasagna noodles: If you're looking to make this recipe gluten-free, you can use gluten-free lasagna noodles. Alternatively, you can use thinly sliced zucchini or eggplant for a low-carbohydrates, keto-friendly twist.
    Soak Cashews in Advance: For the cashew "Ricotta" and cream sauce, it's important to soak the cashews in boiling water for about 1 hour. This helps to soften them, making it easier to blend into a creamy sauce.
    Don't Rush the Mushroom Sauce: Cooking the mushroom sauce requires some patience. Allow the mushrooms to cook on a medium-high heat until all the liquid evaporates and they start to brown. This can take about 15-20 minutes but it's worth it for the depth of flavor it adds to the sauce.
    Making ahead of time: You can make this lasagna ahead of time. It actually tastes better the next day as the flavors have time to meld together. Just assemble the lasagna, cover it tightly, and refrigerate. When you're ready to eat, bake as directed, adding an extra 10-15 minutes to the baking time.
    Storage: If you have leftovers of this delicious mushroom lasagna, simply place them in an airtight container and store them in the refrigerator. They will keep well for up to 2 days.
    Freezing: If you'd like to extend the shelf life of your lasagna, you can freeze it. Assemble the lasagna first, then freeze it for up to 1 month.
    Reheating: If you've frozen your lasagna, let it thaw overnight in the refrigerator before reheating. Once thawed, you can reheat it in the oven at 350 F until it's heated through. Be sure to cover it with foil to prevent it from drying out.

    Nutrition

    Calories: 567kcal | Carbohydrates: 68.4g | Protein: 21.1g | Fat: 24.9g | Saturated Fat: 4.6g | Cholesterol: 23mg | Sodium: 217mg | Potassium: 739mg | Fiber: 5.8g | Sugar: 10.5g | Calcium: 89mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Reader Interactions

    Comments

    1. Natalia Bartkova, DDS says

      June 06, 2022 at 10:10 am

      5 stars
      delicious!

      Reply
    2. Josefina B. says

      March 30, 2021 at 6:59 am

      5 stars
      I adore lasagnas. But vegan? It's something new and interesting. I wouldn't mind trying it. I love all new. Vegan lasagna looks and sounds tempting. Thank you for this recipe.

      Reply
    3. Helen at the Lazy Gastronome says

      March 29, 2020 at 3:26 pm

      This looks and sounds amazing!! It's so much more moist than most of the vegan lasagnas I've seen. Pinned! I would be honored if you shared this at my What's for Dinner link up! Have a safe and healthy week.

      https://lazygastronome.com/whats-for-dinner-sunday-link-up-246/

      Reply
      • Iryna says

        March 30, 2020 at 12:04 pm

        Thank you so much Helen! I'll be sure to share your post.

        Reply
    4.80 from 10 votes (8 ratings without comment)

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