Mushroom lasagne


This is a great dish to serve people who think that vegans subsist on beansprouts and raw tofu. I challenge anyone, vegan or omnivore, not to find this a most delicious and satisfying dish. And of course, it does not contain any bits of dead animal.

Mushroom lasagne

The filling is made with mushrooms and veggie mince (“burger crumbles” on the other side of the pond, I believe).

A note on the lasagne noodles… I’m not sure if they’re the same size/shape over yonder as over here. You want enough for four layers of noodles in a lasagne pan that’s 24cm (9-1/2″) square. If your pan in a different size, then I guess you should either make friends with your calculator, or just wing it.

I use Redwood’s Cheezly (super-melting type) for the cheese that goes on top, and a stronger-tasting one, like Sheese’s Strong Cheddar or Blue for the cheese that gets layered inside.

A green salad makes a nice accompaniment.

British American
For the sauce
1-1/2 teaspoons olive oil 1-1/2 teaspoons
2 cloves garlic, minced 2
700g passata (tomato sauce) 2-2/3 cups
1 tablespoon fresh minced basil leaves 1 tablespoon
salt and pepper to taste
For the filling
1 tablespoon olive oil 1 tablespoon
120g chopped onion (1 medium) 3/4 cup
200g thinly sliced mushrooms 3 cups
2 cloves garlic, minced 2
120g veggie mince 1 cup
2 tablespoons water 2 tablespoons
1 teaspoon vegan Worcestershire sauce 1 teaspoon
1/2 teaspoon oregano, or to taste 1/2 teaspoon
  salt & pepper, to taste  
8 lasagne noodles, cooked 8
180g vegan cheese, “melty” or hard type (for filling) 6 ounces
95g vegan cheese, “melty” type (for topping) 3-1/2 ounces
1 tablespoon olive oil, for drizzling over top (optional) 1 tablespoon

1. First make sauce. In a heavy pan, saute 2 cloves garlic in 1-1/2 teaspoons olive oil for 30-60 seconds, until fragrant but not browned. Add passata (tomato sauce), fresh basil & seasoning and simmer for 5-10 minutes. Set aside.

2. For filling, heat 1 tablespoon olive oil in a heavy pan. Add onion and saute for five minutes, until softened. Add mushrooms and continue to saute for an additional five minutes. Add garlic and saute for two minutes.

3. Add veggie mince (crumbles) along with water and Worcestershire sauce. Heat gently. Add oregano and salt & pepper to taste.

4. Meanwhile, cook lasagne noodles in boiling salted water, for 2 minutes less than package directs. Drain, rinse in cold water, and lay out in a single layer on a clean tea towel.

5. Preheat oven to 200C (400F).

6. Reserve 250ml (1 cup) of the sauce. Mix remainder with mince/mushroom filling. Grease a 24cm (9-1/2″) square, 6cm (2-1/2″) deep dish with olive oil. Spread 100ml (3/8 cup) reserved sauce in bottom of dish.

7. Layer two lasagne noodles, one third of the filling and 60g (2 ounces) of the cheese you are using for the filling. Repeat this twice.

8. Top with remaining two noodles, 150ml (5/8 cup) reserved sauce and all of the melty cheese for the topping. Drizzle one tablespoon olive oil over top, if using. Cover dish with foil.

9. Bake for 45-60 minutes, until hot and bubbling and cheese is melted.

Makes 4 to 6 servings, depending on how much self-control you have.


  1. That looks so good! I never made lasagna after going vegan. Now I know I really should!

  2. Your lasagna is beautiful. Thank you for sharing the picture and the recipe.

  3. YUM!That looks scrummy!
    I LOVE Lasgne. It’s the one thing Mr treehugger makes better than me (only one – lol!)

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