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.

• 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.

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.

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.

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.

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.

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.

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.

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.

Frequently Asked Questions

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.