White Mushroom Lasagna

Indulge in the creamy, savory goodness of this dairy-free White Mushroom Lasagna, layered with tender mushrooms, silky white sauce, and a deliciously cheesy touch, courtesy of Panacheeza, best dairy-free parmesan. This plant-based take on a classic lasagna is perfect for cozy dinners, offering all the comfort of a traditional creamy lasagna without the dairy. Panacheeza brings a unique, nutty flavor that perfectly complements the earthy mushrooms, creating a harmonious, luscious blend that’s satisfying and entirely dairy-free. Whether you’re vegan, lactose-intolerant, or just looking for a healthier twist, this lasagna promises to be a new favorite!

Serves 12

Ingredients 

1 (16-ounce) box lasagna noodles
3 tablespoons extra-virgin olive oil
1 pound mushrooms, sliced
1 ½ teaspoon kosher salt
2 large shallots, finely diced
4 garlic cloves, grated
6 tablespoons unsalted dairy-free butter
4 tablespoons flour
4 cups dairy-free milk
¼ teaspoon nutmeg
¼ teaspoon freshly cracked black pepper, plus more for serving
4 ounces dairy-free sour cream
1 cup Panacheeza, plus more for serving
3 cups grated dairy-free mozzarella
15 ounces dairy-free ricotta 
Fresh parsley, for serving

Directions 

1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil.
2. Place a large pot of salted water over high heat and bring to a boil. Add the lasagna and cook until al dente according to the package instructions. Drain.
3. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is glistening, add the mushrooms and ½ teaspoon of the salt. Cook, undisturbed, until beginning to brown, 3-4 minutes. Continue cooking, stirring often, until mushrooms are golden brown, 4-5 more minutes. Transfer to a plate.
4. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the butter. Once melted, sprinkle in the flour and cook, stirring often, until the flour is absorbed, about 2 minutes. Slowly whisk in the milk until fully incorporated. Stir in the nutmeg and pepper and cook until the sauce has thickened, about 4 more minutes. Stir in the sour cream and Panacheeza until fully combined.
5. Spread ¼ cup of the sauce out in a 9x13-inch baking dish. Add an even layer of lasagna (see Note), then top with ⅓ of the remaining sauce. Add ⅓ of the ricotta and spread out in an even layer. Sprinkle with 1 cup of the grated mozzarella. Top with ⅓ of the mushrooms. Repeat with the remaining lasagna, sauce, ricotta, mozzarella, and mushrooms.
6. Cover the baking dish loosely with aluminum foil and place on the prepared sheet. Bake for 30 minutes, then remove the foil and bake, uncovered, for another 15 minutes, or until bubbling and lightly browned.
7. Remove the lasagna from the oven and let cool for at least 5 minutes before serving. Top with pepper, Panacheeza and parsley.