Lasagne with vegan sausage and mushrooms
This lasagne with vegan sausage and mushrooms is the ultimate comfort food. As a lasagna lover, I have experimented with different recipes and this one with mushrooms and sausage has a wonderful autumnal flavour. Thanks to the vegan béchamel which is super easy to prepare, your lasagna will be creamy. If, on the other hand, you are more in a classic and simple mood, I recommend you try my classic vegan lasagne I have few certainties in life, but lasagne is one of them!
Why you'll love this smoked tofu recipe
This recipe for vegan lasagne with sausage and mushrooms is special because it offers a version of everyone's favourite comfort food, but without using meat or dairy products. The vegan sausage and brown champignons mushrooms combine perfectly with the béchamel sauce and grated vegan cheese, making this dish tasty and creamy. What's more, it is easy to prepare and you can customise it to your taste with your favourite vegetables.
Here are all the ingredients you'll need
- 250g brown mushrooms
- 250g vegan sausage or vegan minced meat
- 500ml vegan béchamel
- 200g eggless lasagne sheets
- Grated vegan cheese
- Olive oil to taste
Preparation (step-by-step)
1. Cook the vegan sausage
In a non-stick pan with oil, brown an onion, chopped vegan sausage and mushrooms. Add salt and pepper to taste.
2. Turn on the oven
Turn on the oven at 200°C (400°F) static function
3. Oil the dish
Sprinkle the bottom of a 25×15 cm baking dish with olive oil to prevent the lasagna from sticking. Also put 1 tablespoon of béchamel sauce on the bottom of the dish.
4. Compose the lasagna
Then start making your lasagne in layers in this order: lasagne sheets, béchamel sauce, mushrooms and sausage, grated vegan cheese, a drizzle of oil. Then start again with the next layer until you reach the end.
5. Compose the last layer
On the surface of your lasagna put béchamel sauce, sausage and mushrooms, vegan cheese and olive oil in smaller quantities than on the layers.
6. Add water
Put at least 200/300 ml of water in the corners of the baking dish to prevent it from drying out in the oven.
7. Bake
Bake for 45 minutes-1 hour. Let the lasagna with vegan sausage and mushrooms rest for 5-10 minutes once removed from the oven and then serve!
Storage tip
You can keep the lasagne in the fridge for up to four days. Reheat them in the oven or microwave before serving, or in a frying pan with a dash of vegetable milk and the lid on for maximum creaminess.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Lasagne with vegan sausage and mushrooms
Ingredients
- 250 g brown mushrooms
- 250 g vegan sausage (or vegan mince)
- 500 ml vegan béchamel
- 200 g eggless lasagne sheets
- as needed Grated vegan cheese
- as needed Olive oil
Instructions
- In a non-stick pan with oil, brown an onion, a chopped veg sausage and mushrooms. Add salt and pepper to taste.
- Turn on the oven at 200°C (400°F) static function
- Sprinkle the bottom of an oven dish (25×15 cm) with olive oil to prevent the lasagna from sticking.
- Also put 1 tablespoon of béchamel sauce on the bottom of the dish.
- Then start making your lasagne in layers in this order: Lasagne sheets - Béchamel sauce - mushrooms and sausage - grated veg cheese - a drizzle of oil. Then start again with the next layer until you reach the end.
- On the surface of your lasagna put béchamel sauce, sausage and mushrooms, veg cheese and olive oil in smaller quantities than the layers.
- Put at least 200/300ml of water in the corners to prevent it from drying out in the oven.
- Bake for 45min/1h. Leave to rest for 5-10min once removed from the oven and serve!
I so hope you enjoyed the recipe! See you soon
