LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Creamy Vegan Mushroom Lasagna
Ingredients
  • 8 ounces lasagna noodles (about 12 noodles)
  • subheading: For the Mushrooms:
  • ¼ cup olive oil
  • 1 cup finely chopped shallots (3 to 4 shallots)
  • 4 garlic cloves, minced
  • 1 ½ pounds assorted mushrooms, coarsely chopped (I used a mix of shiitake, oyster, cremini and white button)
  • ¾ cup dry white wine
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ teaspoon salt, plus more to taste
  • Black pepper, to taste
  • subheading: For the Bechamel Sauce:
  • ¼ cup olive oil
  • 1 tablespoon truffle oil (optional but highly recommended)
  • ⅓ cup all-purpose flour
  • 3 cups unflavored and unsweetend soy or almond milk
  • 1 teaspoon salt, or to taste
  • subheading: For the Vegan Ricotta:
  • 1 ½ cups raw cashews, soaked in water 4 to 8 hours, rinsed and drained
  • ¾ cup unflavored and unsweetened soy or almond milk
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 10.5 ounces firm or extra firm tofu, drained (¾ of a 14 ounce package)
  • ½ teaspoon salt, or more to taste
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer