This vegan mushroom lasagna is creamy, rich, flavorful, comforting and incredibly satisfying. It’s one of the best vegan lasagnas I’ve tried — and it’s gluten-free too!
Thank you Sacla’ for sponsoring this recipe!
Finding a truly satisfying vegan lasagna can be a challenge, but this mushroom version delivers on texture and flavor. Sliced mushrooms replace the meat, creating a hearty, umami-packed base, while Sacla’s free-from béchamel gives the dish a silky, indulgent finish.
The recipe works well with or without vegan cheese or nutritional yeast — both options are delicious. I tested it on a meat‑eating friend who loved it and came back for seconds, so it’s a great family-friendly meal that appeals to all diets.
More Gluten-free Vegan Dinners
Creamy Mushroom Risotto
Spicy Bean Stew with Sweet Potato & Kale
One-Pot Ratatouille Spaghetti
📖 Recipe
Vegan Mushroom Lasagna (Gluten-free)
6
10 minutes
35 minutes
45 minutes
A delicious, comforting vegan mushroom lasagna that’s naturally gluten-free and perfect for family meals or dinner parties.
Ingredients
Mushroom bolognese
- 1 tbsp olive oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 small carrot, grated
- 400 g / 14 oz button mushrooms, thinly sliced
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 2 tbsp mixed Italian dried herbs (basil, oregano, thyme)
- 1 x 400 g / 14 oz tin chopped tomatoes
- 240 ml / 1 cup vegetable stock
- 1 tbsp cornflour mixed with 2 tbsp cold water
For the lasagna
- 12 gluten-free lasagna sheets
- 1 tin Sacla’ free-from Besciamella white sauce
- Optional: grated vegan cheese
Instructions
Make the mushroom bolognese
- Heat the olive oil in a large pan. Add the diced onion, minced garlic, grated carrot, and a pinch of salt and pepper. Sauté until softened, a few minutes.
- Add the sliced mushrooms and the tomato puree. Stir to combine and let the mushrooms begin to release their moisture.
- Pour in the balsamic vinegar, dried herbs, chopped tomatoes and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Stir in the cornflour mixture and simmer for about 10 minutes, or until the sauce has reduced and thickened. Taste and adjust seasoning if needed.
Assemble and bake the lasagna
- Preheat the oven to 200°C / 350°F.
- Pre-cook the gluten-free lasagna sheets according to the packet instructions so they are pliable for layering.
- Spoon a small amount of the bolognese onto the bottom of your baking dish to prevent sticking and to start the layering.
- Place a layer of lasagna sheets over the sauce.
- Spoon a little béchamel over the sheets (about 2 tablespoons per layer) and spread evenly.
- Top with more mushroom bolognese, then add another layer of sheets, béchamel and bolognese. Repeat until you reach the top of the dish.
- Finish with the remaining bolognese and smooth the rest of the béchamel across the surface. Sprinkle grated vegan cheese on top if using.
- Bake in the preheated oven for 20 minutes, until the top is set and the edges are bubbling. Allow to rest for a few minutes before slicing and serving.
Did you make this recipe?
Please leave a comment, rate and share!