Vegan Mushroom & Bechamel Lasagna
Lasagna is one of the oldest types of pasta and its origins can be traced back to ancient Greece.
This is vegan and high protein recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vegan Mushroom & Bechamel Lasagna
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes. Season with salt and black pepper.
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In a separate saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the plant-based milk until smooth. Cook until the sauce thickens, about 5 minutes. Stir in the nutritional yeast.
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In a baking dish, spread a thin layer of the mushroom mixture. Top with a layer of lasagna noodles. Spread a layer of the bechamel sauce over the noodles, then add a layer of spinach. Repeat the layers until all the ingredients are used, finishing with a layer of bechamel sauce. Sprinkle vegan cheese on top.
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Bake for 25-30 minutes, or until the lasagna is hot and bubbly. Let it rest for 10 minutes before serving.
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Serve the vegan mushroom & bechamel lasagna hot and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
