A warming, comforting recipe, ideal for cosy autumn evenings. The dried porcini mushrooms and miso give it delicious depth, while the plant-based take on a cheese sauce makes it perfectly indulgent and creamy. Try mixing the fresh mushrooms up, using a mix of seasonal mushrooms whenever you can, it makes it even more delicious.
Ella’s Tips
Once assembled, the lasagne can be frozen for up to 3 months. Allow to thaw completely and come to room temperature before baking as usual.
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