Vegan Mushroom Lasagna

My husband loves mushrooms and my boy’s love pasta so when I saw this recipe, I knew I had to try this one.

Now I am no connoisseur of mushrooms, so I did the best I could picking out my mushrooms by reading descriptions on the labels.

This is a “short-cut” version of the original recipe which called for three different types of mushrooms (dried porcini, cremini, and exotic mushroom blend), white wine, olive oil, grated Parmigiano-Reggiano cheese and fresh ground black pepper – none of which I included in my adapted recipe.

It also called for a lot of preparation steps, many which I skipped.  If you have tried any of my other recipes, you will know that I favor recipes with minimal ingredients and minimal steps.  I just don’t like to read instructions and often miss key things (like the walnuts in my Vegan Banana Walnut Muffin recipe!).

So even though this recipe broke my rules and has a few extra steps and ingredients, it was definitely worth it.  I tried to break down the steps in an easy to follow format because I get overwhelmed when I see a long list of directions and I need mine condensed and easy to follow.

Because the fancy organic mushrooms were expensive ($17.99/lb), the only variety I bought were “organic whole baby bellas”.  I splurged and bought an organic pack of fresh thyme and was glad I did…it was ~so~ worth it!





So, here we are with my lazy version.  But let me tell you…it was unbelievably creamy and full of flavor.   I couldn’t believe that the coconut milk, flour and mushroom liquid I put into the baking dish and then into the oven came back out thick, and creamy and golden…just like a can of cream of mushroom sauce!  It was amazing!  And the thyme gave it such a warm, rustic smell.





Here’s a few tips and notes:

  • Original recipe called for “2% reduced-fat milk”.  I used SoDelicious Coconut Milk in a carton (not canned coconut milk).  I’m not sure what would happen if you used another non-dairy milk.
  • Original recipe called for “grated Parmigiano-Reggiano cheese”.  I used nutritional yeast “parmesan”.  I take the large nutritional yeast flakes and put them in a coffee grinder and grind them to a fine “parmesan” type consistency.  I sometimes add a little pink himalayan salt and even walnuts to make a vegan “parmesan cheese”.  If you wanted to make the dish vegetarian instead of vegan, you could just use regular parmesan cheese or the grated cheese the original recipe called for.

Vegan Mushroom Lasagna


For the mushroom filling

  • 2 tablespoons vegan butter (Earth Balance brand)
  • 4 shallots (diced)
  • 4 - 6 cloves garlic (diced)
  • 1 1/2 tablespoon fresh thyme (diced)
  • 1 teaspoon pink himalayan salt
  • 2 tablespoons fresh chives (chopped)
  • 3oz vegan cream cheese
  • 8oz organic cremini mushrooms

For the mushroom liquid

  • 1 cup boiling water
  • 1/4 cube organic cremini mushrooms

For the mushroom sauce

  • 1/4 cup organic coconut milk
  • 1/4 cup unbleached white flour
  • 1 cup organic coconut milk

For the topping

  • 1/4 - 1/2 cup nutritional yeast (ground finely)

Other ingredients

  • 1 box organic no-boil lasagna noodles


Step 1 Put the shallots, fresh thyme and garlic in a food processor and pulse until finely diced. Set aside.

Cut fresh mushrooms into thin slices. Set aside.

Take out 1/4 cup of sliced mushrooms and put into a small bowl with 1 cup of boiling water and set aside.

For the mushroom filling
Step 2 Melt butter and lightly saute the diced shallots, fresh thyme and garlic.

Add vegan cream cheese, chives and pink himalayan salt.

Stir until cream cheese is melted.

Add the remaining sliced mushrooms and stir in gently. Set aside.
For the mushroom liquid
Step 3 Strain the boiling water and put into a medium sized bowl.

Reserve the soaked mushrooms for garnish.
For the mushroom sauce
Step 4 Mix 1/4 cup of coconut milk and 1/4 cup of unbleached flour and whisk together.

Add the mushroom liquid (from step 3) and stir.

Add an additional 1 cup of coconut milk and stir.
Step 5 Spoon 1/2 cup of the mushroom sauce into an 8 x 8 glass baking dish.

Top with no-boil lasagna noodles.

Spread 1/2 the mushroom mixture on top of the noodles.

Repeat layers ending with remaining mushroom sauce.

Sprinkle nutritional yeast "parmesan" on top.

Bake at 375 degrees for approximately 30 - 40 minutes or until golden brown and bubbly.

Garnish with fresh thyme and soaked mushrooms.

Best served hot.



Recipe adapted from:

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