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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.