Delicious Vegan Whole Wheat Lasagna with Mushrooms


by: Gourmandelle

This dish is one of my favorites so far. I didn't think it will be so good but trust me it's even better than the original meat lasagna. The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all. I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won't miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can't be found here. You definitely must try this! You'll love it !


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don't need to be boiled first)

500 g portobello mushrooms

1 carrot

2 big onions

1 red bell pepper

100 g textured soy protein, granulated

ground pepper, to taste

sea salt, to taste

2 tsp thyme

1 tbsp unrefined oil


400 g can peeled tomatoes

fresh or dry basil, to taste

Nutrition Facts
Delicious Vegan Whole Wheat Lasagna with Mushrooms

Servings Per Recipe: 12

Amount per Serving

Calories: 148

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 140.7 mg
  • Total Carbs: 22.5 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 3.8 g
  • Protein: 11.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Grind the carrot, mushrooms, onions and pepper using your food grinder.

2.  Put the mixture in a large bowl and add soy, thyme, sea salt and pepper.

3.  Heat oil in a large pan. Add mixture and sauté for 5 minutes.

4.  Preheat oven to 375° F.

5.  Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.

6.  Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles.

7.  Cover casserole with some aluminum foil. It will cook faster.

8.  Bake for about 40 minutes.

9.  Remove from oven and let sit for about 10 minutes.

10.  Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.

11.  Serve warm.

12.  Enjoy!

related recipes