Who doesn't love a good lasagne? They're a labor of love, but oh, boy, you can't go better for comfort-feeding a crowd. This vegan Mushroom and Lasagne with Kale is festive, delicious and the perfect dish for serving up to vegan guests for Thanksgiving, Christmas or any other festive event you can think of. It's the ultimate in slow cooking, but worth every minute.
I like to make this veggie lasagne for friend get-togethers over the Christmas period. It's cozy and something a bit different from the usual Christmas fare, which I do think everyone appreciates. It also pairs well with pretty much any festive side you can think of, such as my favorite Marinated Brussel Sprouts and Japanese Green Beans. I also love to make a zingy 'slaw to go with it like this Brussel Sprout Slaw, which is particularly nice for a lazy lunch.
🍄Key Ingredients
This vegan mushroom lasagne is a slow-cooked labour of love, so enjoy the process. I've broken down the ingredients into sections, so you know what goes with what.
Tomato Sauce Layer
- Tomato Passata- Smooth tomato passata is what I used, however you can use finely chopped tins of tomatoes instead.
- Garlic- fresh garlic is best, finely chopped.
- Olive Oil- to sauttee the garlic
- White Wine-just a little is needed. Omit if you want to make this alcohol free.
- Oregano- Dried oregano enhances the tomato passata beautifully.
- Flakey Sea Salt-To taste.
Mushroom Layer
- Wild Mushrooms- I used a mixed packed of fresh wild mushrooms. You can just make up the quantity with Chestnut mushrooms if you wish.
- Chestnut Mushrooms- Also called Cremini mushrooms. Fresh and bouncy ones are best.
- Garlic- Fresh garlic, a few cloves really enhance the mushroom flavour.
- Thyme- Choose fresh or dried.
- White Wine- just a little is needed. Omit if you want to make this alcohol free.
- Olive Oil- Good EVOO helps with the overall flavour.
- Flakey Sea Salt- a little salt helps draw the moisture out from the mushrooms.
Kale Layer
- Kale- choose curly kale or cavolo nero, it needs to be torn into little pieces and then gets flashed in a wok to create a lovely smokey flavour.
- Garlic- fresh is best.
- Flakey Sea Salt. To taste.
Vegan Bechamel Sauce
For a full low-down on how to make a really great bechamel sauce (white sauce), head to this post: Simple Vegan Bechamel Sauce. Essentially, you create a roux, so rather than melting butter, simply use a good quality organic rapeseed or olive oil. Add mustard, miso & nutritional yeast for cheesy flavour. I also like to add a few shreds of my favourite vegan 'smoked gouda' cheese, but this is entirely optional.
- Plain/AP Flour
- Olive Oil
- Oat Milk or other plant milk
- Miso Paste
- Dijon Mustard
- Nutritional Yeast
- Optional Vegan Cheese
Crunchy Topping
Everyone knows the crunchy top of the lasagne is the best bit. I like to go a bit extra and add panko crumbs for the ultimate crust.
- Panko Bread Crumbs- these get rubbed with a little oil for a crunchy golden finish.
- Olive Oil- just a little to help the panko become golden.
- Flakey Sea Salt- To taste.
- Nutritional Yeast- for a cheesy flavour
- Smoked Paprika (optional)- adds a little extra smokyness and colour.
- Vegan Cheese (optional) I use smoky vegan 'Applewood' or 'Smoked Gouda'
And of course- LASAGNE SHEETS! I use the dried sheets that don't need soaking. That would be one step too many for me.
👩🍳Instructions
I've broken down the lasagne layer components in these visual instructions. Make each in the order shown.
Tomato Sauce Layer
Finely chop the garlic, and gently sautee it in the olive oil.
Simmer the passata with the wine and oregano for at least 20 minutes to reduce. Season with salt to taste.
Mushroom Layer
Slice the mushrooms and sautee along with their seasonings in olive oil. They will release LOTS of water, so be patient and let it all cook out.
Once the mushrooms are cooked down, they will have reduced in size and be a lovely dark mushroom colour.
Kale Layer
Tear the kale into small bite sized pieces, then get a wok really hot.
Cook the kale in the wok, it will char a little as well as cook down. It only takes two or three minutes to cook. Add the garlic and salt last and cook a little.
Béchamel Sauce Layer
Make a roux with flour and olive oil, cook the flour so it doesn't taste floury. Add the plant milk bit by bit, whisking the whole time so you don't get lumps.
Add the miso, dijon mustard and nutritional yeast and whisk. Add in the vegan smoked cheese if desired. Whisk really well so it melts properly.
To assemble the lasagne
I like to layer my lasagne as follows: (obviously, you can change it up, but this is what I do!)
Sauce on the bottom of the pan. Then...
- Lasagne Sheets
- Sauce
- Mushrooms
- Bechamel
- Kale
- REPEAT
- Finish with Sauce and Bechamel
- Final Layer of Crunchy topping.
- Add a layer of tomato sauce to the baking pan you are using.
2. Layer of lasagne Sheets.
3. Spread another layer of sauce, over the lasagne sheets, then make an even layer of mushrooms over the top of the sauce.
4. Drizzle over Bechamel Sauce, then add kale. Repeat Lasagne sheet, Sauce, Mushroom, Bechamel, Kale
The final layer is
- Lasagne Sheets
- Sauce
- Bechamel.
- Then put the lasagne in the oven covered in foil for 20 minutes at 180C/350F.
Crunchy Topping
1.Make the crunchy topping by smushing olive oil, panko and seasonings together.
2.Take the lasagne out of the oven, remove the foil, then sprinkle over the crunchy toppings and cheese. Put the lasagne back in the oven for a further 15-20 minutes until golden and bubbly on top.
❗Make Ahead Tip
Make the lasagne up to 24 hours ahead of time! Cook to the point of the crunchy topping. Cover with foil and leave in the fridge or in a cool place then an hour before it is needed, add the crunchy topping and cook until it is heated through and bubbly on top. You can also put it on the bottom shelf of a crowded oven to heat through, then finish the topping off just before serving.
🥫Storage
To make ahead and freeze: Assemble the layers and cook through. Wrap tightly then freeze for up to three months. Cook from frozen on a low heat.
For leftovers: Portion up into single or two person portions, put into airtight containers and either freeze for up to three months, or pop into the fridge for 3-5 days and reheat to eat.
❓FAQ
Absolutely it is! I like to bake it to the point of adding the crunchy topping, then, add the topping and wrap my entire baking dish tightly with foil. Pop in a cooler if you're going to travel for more than 2 hours. When you get to your destination put it in the oven, foil and all to heat through. Then 10 mins before serving, take the foil off, and put it in the top part of the oven to crisp the top up.
Yes, of course. Just use your favourite recipe. I make this roux style because it's less expensive and I usually need to make dishes nut-free when I take them along to family events.
Make sure you keep whisking the bechamel sauce as you make it. Add more oat milk if it needs it. See my full post on how to make vegan bechamel sauce for a complete how-to and troubleshooting.
📖 Recipe
Vegan Mushroom Lasagne with Kale
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Tomato Sauce
- 800 g (3 ⅓ cups) passata or crushed tomatoes
- 75 ml (⅓ cups) white wine
- 5 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
For the Mushrooms
- 800 g (11 ¼ cups) chestnut mushrooms, sliced (8 cups)
- 3 cloves garlic, finely chopped
- 1 teaspoon thyme
- 75 ml (⅓ cups) white wine (⅓ cup)
- 1 tablespoon olive oil
- salt & pepper to taste
For the Kale
- 400 g (¾ lb) kale (torn into 3-4 cm pieces (6 cups) (use other greens if kale not available))
- 1 clove garlic, finely chopped
- pinch salt
For the Béchamel Sauce
- 2 tablespoon olive or rapeseed oil
- 4 tablespoon plain flour (add a little cornstarch incase the mixture doesn't thicken)
- 750 ml (3 ¼ cups) oat or soya milk (2 cups)
- 1 tablespoon mustard
- 1 tablespoon miso / white miso (white miso keeps white colour)
- 3 tablespoon nutritional yeast
- pinch salt
- 50 g (1 ¾ oz) vegan cheese (I like Applewood smoked or Follow your heart smoked gouda)
- 1 teaspoon smoked paprika (if you want a smokier flavour)
Crunchy Topping
- 50 g (¾ cups) panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 50 g (1 ¾ oz) vegan cheese (I like Applewood smoked or Follow your heart smoked gouda)
To Assemble the Lasagne
- 12-15 sheets lasagne (depending on your lasagne dish size)
Instructions
For the Tomato Sauce
- Gently sautee the garlic in the olive oil until softened
- Add all other ingredients and simmer for around 20 mins until the sauce is thickened
- Taste and add a little sugar or salt to balance the flavour as needed
For the mushrooms
- Add all the mushrooms, oil & garlic to a large pan
- Sautee until the mushrooms start to loose their water & brown a little
- Add the herbs, seasoning & wine. Sautee until the wine evaporates
For the Kale
- Add the cut up kale & garlic (or other greens) to a large pan or wok with NO oil
- Heat until the greens start to 'char' a little - this gives a lovely smokey flavour
- Put the lid on & heat for another few minutes until the greens wilt
For the Béchamel Sauce
- Gently heat the oil & flour in a large saucepan. Heat on low for a few minutes to ensure the flour is 'toasted' to remove any floury taste
- Gently add the oat or soy milk, little by little, whisking constantly
- After a few minutes the flour should be incorporated & the sauce will start to thicken.
- Add the miso, nutritional yeast, mustard & other flavourings. Taste & adjust with more flavours to taste
To assemble the lasagne
- Add some tomato sauce to the base & spread thinly
- Add a layer of lasagne sheets. Then layer sauce, mushrooms & kale & bechamel
- Repeat with another layer of lasagne sheets, sauce, mushrooms, kale & bechamel
- Add one more layer of lasagne sheets. Layer over the last of the sauce and dot becheamel over the top
- Cover with foil.
- Bake in a low oven (180°C / 350°F / Gas Mark 4) for around 25 minutes to cook through.
- Remove the lasagne from the oven and remove the foil, sprinkle on the breadcrumbs and add vegan parmesan/vegan melty cheese to the top then cook for a further 15-20 minutes.
- When serving be sure to 'rest' the lasagne for 10 minutes as it will be SUPER hot inside!
Notes
Nutrition
