Creamy Vegan Mushroom Lasagna

Name: Creamy Vegan Mushroom Lasagna
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tbsp balsamic vinegar; 2 tbsp soy sauce (, tamari for glutenfree, or use coconut aminos +wine for soyfree); 2 tsp herbs (( combination of thyme, oregano, rosemary)); 1/2 tsp each garlic powder (, onion powder (or use 1 tsp minced garlic)); 1 tbsp vegan Worcestershire (, or use red wine for soyfree); 2 tsp oil; 1/4 cup water; 3 portobello mushrooms ((about 10 oz)); 1 1/4 cup raw cashews (, soaked for an hour for creamier, see note for nutfree); 1.75 cups water; 1.5 tbsp flour ((rice flour for glutenfree)); 1 tsp salt; 1 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp ground mustard or miso (or both); 1/2 tsp black pepper; 1.5 tsp herbs ((1/2 tsp each of basil,thyme, ground sage)); 1 tbsp extra virgin olive oil; 2 tbsp nutritional yeast; 12 no boil lasagna noodles (***, glutenfree noodles for glutenfree); 4 oz baby spinach (, wilted on a skillet with 2 tbsp water if fresh, thawed if frozen); vegan parm (, breadcrumbs, vegan cheese for topping)

Instructions

Prep:15minCook:1h

Easy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms layered with creamy garlic sauce make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free

Updated at: Fri, 21 Aug 2026 02:49:22 GMT