Mushrooms, lasagna, and creamy stroganoff sauce — you can’t go wrong with that! Especially when it’s not only vegan, but gluten free as well!

I’ve been dreaming of this lasagna for a very long time. The restaurant I worked at many years ago, which I’ve talked about before, would sometimes serve a mushroom stroganoff lasagna as a special. It was very very yummy. However, at the time, I not only ate dairy, but gluten as well. Nowadays, my diet is much different.

I knew I could mimic the stroganoff part for this, but noodles were a problem. There’s so much gluten free pasta nowadays, but I used to never see lasagna. In the past when I’ve done a gluten free lasagna, I’ve used either zucchini or eggplant as the “noodles.”

I just didn’t think that would work for this one. OK, I take that back. Both eggplant and zucchini go very well with mushrooms, but I wanted to recreate what I’d had in the past, and I just didn’t think the veggies would suffice.

All that being said, I was incredibly happy when scoping out the pasta aisle one day and discovering gluten free green lentil lasagna noodles! How cool is that?! Not only are they gluten free, but also pack 11 grams of protein per serving!

So I found the pasta, now it was time to make the lasagna, right?! For some reason it still took what seemed like forever before I finally gave this a go. Though when I did… daaaang! I was not disappointed! Neither was my son, because if there are left overs, he’s all over it!

The first thing you want to do is make your ricotta. I do this first so it can soak up more flavor while preparing everything else. I make my ricotta out of tofu. This recipe is very similar to the ricotta for my other lasagna on the blog. You simply throw all the ingredients in your food processor and mix until smooth. Now you can stick it in the refrigerator until it’s time to be used.

After the ricotta, I start on my sauce. To make the sauce, I start by sautéing my minced mushrooms and onions in a little oil. You want to use either Baby Bella mushrooms or portobellos for the sauce. Once the onions are translucent, I add the garlic and sauté one more minute.

Next, I added my broth and brought it to a boil. Once boiling, I turned down the heat and added the salt, pepper, and Worcestershire sauce (to ensure vegan and, of course, gluten free if necessary — try Wizard’s Sauces Brand). After that, I sifted in some corn starch and stirred in a little white truffle oil. Truffle oil is expensive, but you only use a tiny bit, and trust me, it’s all about the truffle oil! Yum!

Finally, you can stir in the vegan sour cream, and your sauce is both delicious and finished!

Once my sauce was done, I sautéed up the rest of the mushrooms in a little olive oil. For these I used a mix of shiitakes, white mushrooms, and more Baby Bellas. I sprinkled them with a little salt and pepper and kept them on medium heat, stirring occasionally, until they were soft. To make everything go quicker, you can totally start these while your sauce is cooking.

The noodles I use don’t require boiling, so I was ready to start assembling my lasagna. However, if you’re using other lasagna noodles, they may require a parboil, just follow the package instructions.

I use an 8 x 7 baking dish. I know this is an unusual size, but it just happens to be one I picked up at some point. The lasagna, however, doesn’t quite fill the pan, nor is that necessary, and you’re free to use an 8 x 8 or even a 9 x 9 inch pan. This recipe is for a small, four-piece lasagna, which is perfect for my family. However, if you’re cooking for a bigger crowd, you can double this and make a standard sized lasagna using a 9 x 13 baking dish.

To assemble, the first step is to spread sauce on the bottom of the baking dish. Now I lay down two noodles side-by-side, both spread first with the ricotta, ricotta side up. Next, add a layer of the sautéed mushrooms and spoon on sauce over those. Finally, you can sprinkle your mozzarella. I use Fresh VeganMozz by Miyoko’s Kitchen. It has very good flavor, and is made from cashews and less processed than other vegan cheeses. It is very soft, though, so I always freeze it first before grating or chopping into small pieces to sprinkle.

Once my cheese layer is complete, I do another layer of everything (except for the original sauce base), I do noodles, ricotta, mushrooms, sauce, and cheese. On top of the cheese I place one more layer of noodles, but this time without any ricotta, and finally I sprinkle the top with the last of the vegan mozzarella.

Before baking, I cover the baking dish with aluminum foil, but be careful not to let it touch the top. You don’t want that wonderful cheese being pulled off when removing the foil. I let the lasagna bake a 400 degrees Fahrenheit for 35 to 40 minutes.

The package for these noodles suggests 40 minutes, but the first time I made this it was perfect after 35. My last time making it I pulled it out at 35 and the noodles were still slightly al dente, so just check your noodles for your desired doneness. If using another brand noodle, you may need to follow the given cooking instructions for them instead. If using noodles which you’ve first boiled, you may not need to cook this as long. If the noodles are done and the sides are bubbling, you’re good! Before serving, let cool for 5 to 10 minutes.

Oh my goodness, I’m so excited for you to try this. I’m not kidding when I say this has got to be one of my tastiest creations! I hope you love it as we do. Let me know by leaving a comment below, and I’d love for you to snap a pic of yours and tag me on Instagram, @veggiesattiffanis

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Vegan Mushroom Stroganoff Lasagna

Mushrooms, lasagna, and creamy stroganoff sauce — you can't go wrong with that! Especially when it's not only vegan, but gluten free as well!

Course Main Course

Servings 4 pieces

Ingredients

For the ricotta...

• 1/3 block extra firm tofu, drained and pressed
• 1 Tbsp olive oil
• 3 Tbsp vegan cream cheese (I use Daiya)
• 1 tsp lemon juice
• 1 tsp nutritional yeast
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1/2 Tbsp fresh chives
• 4 leaves fresh basil
• 1 Tbsp vegan Parmesan cheese (optional) , I use the shredded kind, either by Follow Your Heart or Violife

For the sauce...

• olive oil, for cooking
• 6 oz baby bella or portobello mushrooms, minced or chopped small
• 1 cup yellow onion, minced
• 1 1/2 tsp garlic, minced (about 3 cloves)
• 2 cups beef flavored vegetable broth (I use Edward & Sons, Not-Beef Cubes ... or you can make your own)
• 3/4 tsp sea salt
• 3/4 tsp black pepper
• 2 tsp vegan Worcestershire sauce (Wizard’s Sauces Brand makes one that is gluten free, or Annie's Naturals makes one that is vegan but does contain gluten)
• 2 Tbsp corn starch
• 3/4 cup vegan sour cream (I use Tofutti)
• 1/2 tsp white truffle oil

Everything else...

• 6 Explore Cuisine Organic Green Lentil Lasagna noodles, or lasagna noodles of choice (gf if necessary)
• 1 lb mushrooms, sliced (I use a mix of baby bella, shiitake, and white mushrooms)
• 1 cup vegan mozzarella, grated (I suggest using Fresh VeganMozz by Miyoko's Kitchen. Freeze beforehand to allow grating)

Instructions

• Place all ricotta ingredients in your food processor and mix until smooth. Transfer to refrigerator.
• If using noodles other than Explore Cuisine Organic Green Lentil Lasagna, read instructions on box. If noodles need to be par boiled, do so now. If using Explore Cuisine Organic Green Lentil Lasagna noodles they do NOT get cooked prior to baking. 
• Start your sauce. In a large skillet, sauté minced baby bellas and onion over medium heat in a little olive oil, stirring occasionally. 
• Once onions are translucent, add the garlic and sauté one minute longer.
• Add the broth, turn up heat, and bring to a boil. 
• Once boiling, turn down heat and stir in salt, pepper, and Worcestershire sauce. 
  
• Sift in cornstarch while whisking your sauce.
• Stir in truffle oil and vegan sour cream. Once sauce is heated through, remove of heat. 
• Sauté sliced mushrooms in a little olive oil with salt and pepper to taste. Once soft, remove from heat.
• Preheat oven to 400°F. If you're using a different brand noodles, check box for cooking temperature, as it may be different. 
• Cover the bottom of a small baking dish (8x7, 8x8, or 9x9) with a layer of sauce.
• Spread ricotta onto two noodles and lay them down side-by-side, ricotta-side-up, over the sauce (if using a different brand of noodles, you may need to cut them to fit into the pan). Add layers of mushrooms, sauce, and mozzarella. Repeat these layers again, starting with ricotta covered noodles. 
• Top your lasagna with two more noodles, without ricotta. Spread these with sauce and top them with the remaining mozzarella. 
• Cover lasagna pan with aluminum foil, being careful not to let the foil touch the cheese on top. Bake in oven 35-40 minutes. If using par boiled noodles, your lasagna may cook for less time (I'd check it after 20 minutes). Lasagna is done when sides are bubbly and noodles are cooked through. Let sit 5-10 minutes before cutting and serving.