Lasagna stuffed mushrooms



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 5-6 giant portabello mushrooms 
  • 1/2 cup diced red onion 
  • 1/4 cup diced leeks 
  • 1 1/2 cups cooked brown lentils 
  • 1/4 cup diced yellow/red pepper 
  • 1/2 cup diced carrots 
  • 1 cup crushed tomatoes 
  • 1/4 cup sun-dried tomatoes 
  • 1 tbsp soy sauce 
  • salt and pepper to taste 
  • 1 tsp garlic flakes or crushed garlic 
  • 1 tsp ground oregano 
  • toasted pine nuts 
  • fresh basil 
  • oil to fry 


Bechamel sauce 

  • 2 1/2 cups soy or coconut milk 
  • 1/2 cup butter beans or chickpeas, drained and washed 
  • 1/4 cup nutritional yeast 
  • 1 heaped tbsp cornstarch 
  • 1 tbsp melted vegan butter or margarine 
  • salt to taste 


  1. Preheat the oven to 180 degrees Celsius. 
  2. Brush the mushrooms with a kitchen towel and remove the stem, place into a square baking tray drizzle with some oil, salt, and pepper, and bake for 15-20 minutes. 
  3. Meanwhile make the filling, add the onion, leeks, and red pepper to a pan with some olive oil and fry until fragrant, add in the lentils, carrots, tomatoes, pesto, and the rest of the garlic, salt, and pepper. 
  4. Place the sauce ingredients into a high-speed blender and blend until smooth, pour into a saucepan to thicken, and season accordingly. 
  5. Once the mushrooms have baked, drain the excess water and fill with the lasagna filling and dollops of the sauce on top, add the feta and bake for another 10 minutes. 
  6. Serve with toasted pine nuts and fresh basil.