The Best Mushroom Sausage Lasagna
 
Prep time
Cook time
Total time
 
This easy to make, casserole mushroom sausage lasagna is so delicious and meaty for the vegans who loves a savory, comfort food. In Edgyveg style, we are creating a mushroom sausage lasagna.
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
Instructions
  1. Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high.
  2. Add mushrooms and season with salt. Cook, stirring occasionally until the mushrooms release their liquid about 5 mins.
  3. Add garlic, cover and cook for another 5 minutes, stirring occasionally.
  4. Add crumbled sausage, and cook stirring occasionally for 5-8 minutes or until sausages are beginning to brown.
  5. Deglaze the pan with white wine or vegetable broth, and cook until you don't smell the alcohol anymore.
  6. Add most of the parsley and stir to combine. Cover and set aside.
  7. In a medium pot, melt ¼ cup plant-based butter over medium heat.
  8. Whisk in flour and cook, whisking constantly for 2 minutes to cook out the raw flour flavour.
  9. Slowly whisk in 1 cup soy milk until well combined. Add onion powder, salt, and nutmeg. Then slowly add the remaining soy milk, whisking constantly until the sauce is free of lumps.
  10. Increase heat to medium-high and continue whisking sauce until it thickens, about 5 mins. Add plant-based parmesan cheese and whisk until melted and combined.
  11. Taste & season with salt and pepper.
  12. To assemble:
  13. Preheat your oven to 350F.
  14. Spoon about ½ cup-1 cup of bechamel onto the bottom of a casserole dish.
  15. Cover with lasagna sheets, then add some of the sausage and mushroom mixture, sprinkle with some mozzarella-style cheese and then 1 cup of bechamel.
  16. Repeat layers, until you get to the last layer which is bechamel topped with sausage and mushrooms.
  17. Cover loosely with aluminum foil and bake for 30 minutes.
  18. Remove foil, and bake for `an additional 15 minutes or until golden and bubbling.
  19. Remove from oven and garnish with additional chopped parsley.
  20. Let stand for 10 minutes to settle before slicing.
Notes
NOTE: If you want a thicker bechamel, whisk together 1 tbsp cornstarch with 1 tbsp water and add to the boiling bechamel, whisking constantly until thickened.
Nutrition Information
Serving size: 4
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/01/25/vegan-sausage-lasagna/