Vegan Mushroom and Lentil Lasagne

Mushroom & Lentil Lasagne

  • Vegetarian
Made with a rich mushroom and lentil bolognese and a vegan bechamel this lasagne is comfort food at its best.
  • 60 Mins

    Cooking Time

  • medium


  • 15 Mins

    Prep Time

  • 4 People


  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 500 g Swiss brown mushrooms, diced
  • 2 cloves garlic, finely chopped
  • 700 g bottle tomato passata
  • 1/2 cup water
  • 1 teaspoon dried oregano leaves
  • 2 pots Continental Stock Pot Sensations Vegetable Stock Pot
  • 400 g can lentils, rinsed and drained
  • 8 dried instant lasagne sheets
  • 200 g vegan cheese, grated
  • salad, to serve

Vegan Bechamel Sauce

  • 3 tablespoons vegan margarine
  • 3 tablespoons plain flour
  • 2 cups unsweetened oat milk
  • salt and pepper, to taste

  1. Preheat oven to 180°C (160°C fan- forced). Heat 1 tablespoon oil in a large deep-frying pan over medium heat. Cook onion and carrot and for 6-8 minutes or until softened. Transfer to a bowl and set aside.

  2. Increase the heat to medium-high. Add remaining 2 tablespoons oil and allow the oil to get hot. Add mushrooms. Cook, stirring, for 8 minutes or until mushrooms are golden brown. Stir in garlic, cook for 30 seconds.

  3. Return onion mixture to pan. Stir in passata and oregano. Add water to the passata bottle, close bottle with lid. Shake slightly to remove any residual passata from bottle, then pour mixture into pan. Bring to a rapid simmer. Add stockpots and stir until dissolved. Stir in lentils. Reduce heat to medium. Cook for a further 10-12 minutes, stirring regularly, to allow flavours to infuse and sauce to thicken. Season to taste with pepper.

  4. Meanwhile, make the vegan béchamel sauce. Heat vegan margarine in a medium saucepan over medium heat until melted. Stir in flour and cook, stirring constantly, for 2 minutes. Remove from heat. Gradually whisk in oat milk until smooth. Return to heat. Bring to the boil, whisking constantly. Cook for a further 8 minutes, stirring, until sauce thickens. Remove from heat. Stir in ½ cup vegan cheese. Season with salt and pepper.

  5. Spread ½ cup of the mushroom sauce over base of a 3-Litre (12 cup) capacity ovenproof baking dish. Top with lasagne sheets, trimming to fit if necessary. Repeat layers with mushroom sauce, bechamel sauce and lasagne sheets, finishing with bechamel sauce. Sprinkle remaining vegan pizza cheese over the lasagne. Bake in preheated oven for 35 – 40 minutes or until golden and pasta is al dente

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1315.04 kcal
Protein (g) 45.27 g
Sugar (g) 17.73 g
Fat (g) 45.4 g
Fibre (g) 20.83 g

Featured recipes