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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Vegan lasagna with wild mushroom sauce
from: Erin O'Brien - Woodbury, CT, U.S.A

This recipe is a lot of work and time.
It is great for a special occasion.
Revised to vegan from The Great Good Food Cookbook
Serves: 8

Mushroom sauce 

  • 1 ounce dried mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1/2 cup fresh Italian parsley
  • 2 tsp. fresh rosemary finely chopped
  • 1 can (28 ounces) Italian plum tomatoes with basil
  • salt and freshly ground pepper
  • 2 cups firm tofu
  • 1/4 cup soy/rice milk
  • 1 1/2 cup vegan cheese freshly grated (parmesan flavour)
  • fresh ground nutmeg to taste
  • salt and freshly ground pepper
  • 6 cups lightly stemmed and thoroughly drained green vegetables:
    chopped broccoli, thinly sliced artichoke hearts, sliced zucchini, chopped green beans, asparagus, scallions, julienned roasted green pepper
  • 1/2 cup fresh Italian parsley
  • 10 lasagne noodles (preferably whole wheat)
Mushroom sauce:
1. In small bowl combine the mushrooms and 1 cup boiling water set aside for 30 min.
Remove the mushrooms, and reserve the water.
Trim the stems from the mushrooms and slice the caps.

2. In large skillet heat the oil over medium heat.
Add the onion and sauté until transparent, about 5 min.
Stir in the parsley, rosemary, and tomatoes; crush the tomatoes with the back of a fork.
Add the soaked mushrooms and reserved soaking liquid.
Simmer for 20 min, uncovered set aside.

Lasagna filling:
1. In food processor, combine the parsley, basil and spinach leaves.
Process until finely minced.
Add tofu, cheese replacer, and soy/rice milk.
Season with nutmeg, salt and pepper to taste

2. Drain the prepared vegetables and combine them in large bowl.
Add the chopped parsley and set aside.

3. Pat the lasagne noodles dry and preheat oven to 350.
Lightly spray or wipe a 9x13 baking dish with canolia oil.
Coat the dish with a thin layer of the mushroom sauce.
Place a layer of noodles over the sauce.

4. Combine the filling and the sauce when assembling the lasagna.
Evenly distribute 1/2 of the vegetables over the noodles.
Repeat, layering with noodles, sauce plus remaining vegetables.
Sprinkle with remaining cheese substitute.

5. Cover the dish with foil and bake for 30 min.
Remove the foil and bake for 5 min more or until lasagna is heated thouroughly and sauce is starting to bubble.
Do not overcook. Let lasagne stand for 5 min before serving.