Directions:
- Preheat over to 220 C / 425°F.
- For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
- For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
- For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
- For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas.
- For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed.
- Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles.
- Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles.
- Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
- Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles.
- Spoon all remaining bechamel on top and top with remaining 'parmesan'.
- Cover tightly with tin foil and bake for 40 minutes.
- Remove foil and broil for 5 minutes or until top begins to brown slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.53 Kcal (2083 kJ) | ||
| Calories from fat | 290.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.29g | 50% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 2% | |
| Sodium | 1544.21mg | 64% | |
| Potassium | 871.25mg | 19% | |
| Total Carbs | 41.78g | 14% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 9.44g | 38% | |
| Protein | 17.09g | 34% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 272mg | 27% | |
| Amount Per 100 g | |||
| Calories | 127.5 Kcal (534 kJ) | ||
| Calories from fat | 74.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 50% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 2% | |
| Sodium | 395.72mg | 64% | |
| Potassium | 223.27mg | 19% | |
| Total Carbs | 10.71g | 14% | |
| Sugars | 1.78g | 28% | |
| Dietary Fiber | 2.42g | 38% | |
| Protein | 4.38g | 34% | |
| Vitamin C | 1.2mg | 8% | |
| Iron | 0.6mg | 13% | |
| Calcium | 69.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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