Vegan Spicy Mushroom Stoganoff Lasagne

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  1. Pan fry diced shallot, garlic and chilli and cook until caramelized. Then add sliced mushrooms portobello, shiitake and chestnut. 
  2. Season with salt and pepper, then add smoked paprika. Pour in veg stock and plant based cream. 
  3. Leave to simmer for 5-7 mins. Finish with a squeeze of lemon and fresh parsley. 
  4. To make a bechamel, make a roux with vegan butter and flour then slowly add almond milk while whisking. Add salt and pepper, nutmeg and a bay leaf. 
  5. Add vegan cheese and stir until combined. 
  6. Layer your lasagne and bake for 35 mins at 180 degree until golden and bubbling. 
  7. Garnish with fresh parsley and serve!