Vegan Mushroom & Bechamel Lasagna
85 mins (prep 40, cooking 45)
20 ingredients
6-8 servings
This is a decadent lasagna for special occasions. After trying to make it low fat, I finally figured out I needed a rich bechamel sauce I love in order to make a lasagna I love. I began by adapting Ina Garten's buttery bechamel sauce to a vegan one, and then tinkered with the rest until I had a creamy lasagna with lots of fresh mushroom flavor. Hope you like it.

Categories:  mushroom , pasta,-rice-and-grains , italian , seasonal , lasagna , food-processor~blender , equipment , <-4-hours , pasta , time-to-make , european , winter , small-appliance , main-dish , fall , number-of-servings , vegetarian , vegetable ,
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Serving Size (146.8 g)
Servings 6
Amount per Serving
Calories 610.62 Calories from Fat 371.25
% Daily Value *
Total Fat 41.25g 380.8%
Saturated Fat 7.51g 225.44%
Trans Fat 0.04g %
Cholesterol 0.42mg 0.83%
Sodium 2468.02mg 617.01%
Total Carbohydrate 53.11g 106.21%
Dietary Fiber 6.48 g 155.48%
Sugars 6.62 g %
Protein 11.81g 141.77%
Vitamin A 1151.47IU% Vitamin C 3.02mg%
Calcium 72.66mg% Iron 3.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unsweetened, medium onion, small shallots, large, fresh oyster mushrooms, sherry wine