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Vegan Mushroom Lasagna

I’m in love with this plant-based, creamy and earthy vegan mushroom lasagna! Instead of making a complicated vegan ricotta filling, I simply boil and puree cauliflower to make a savory sauce for this white lasagna and I add fresh thyme and rosemary to my sauteed mushroom mix. Granted, these aren’t traditional flavors, but this is definitely a heartwarming dinner that satisfies. If you can’t do without a little marinara sauce, simply add a few spoonfuls in between layers. This can get a little messy, but the flavors are delicious and totally worth it!

Vegan Mushroom Lasagna

Serves 6

Ingredients:
3 T. olive oil
1 small white onion, finely chopped
5 garlic cloves, crushed
8 oz crimini or baby bello mushrooms, sliced thin
8 oz maitake mushroom
1 T. fresh chopped rosemary
1 T. fresh chopped thyme
2 cups cauliflower florets
1/3 cup nutritional yeast
1/8 tsp. ground nutmeg
1 tsp. tamari or coconut aminos
16 oz baby spinach
10 ounces whole wheat or gluten-free lasagna (your choice)
sea salt
black pepper
2 cups So Delicious shredded vegan mozzarella “cheese”

Directions:

Preheat the oven to 350ºF.

In a medium stockpot, bring 5 cups of water to boil. When water is at a rolling boil, add a pinch of salt and 2 cloves of garlic along with the two cups of cauliflower florets. Boil until cauliflower is fork tender, but not too soft (approx. 6 minutes). Drain liquid and carefully add the cooked cauliflower to a blender. Add the tamari or coconut aminos, nutritional yeast, and ground nutmeg. Season with sea salt and cracked pepper. Puree until smooth and set aside.

In a large skillet, heat 3 T. olive oil over medium heat. When the pan is hot add the onions with a generous pinch of sea salt. Saute for 2-3 minutes, stirring frequently. Then add 3 cloves crushed garlic, mushrooms, rosemary and thyme and continue to cook, stirring consistently until the mushrooms and onions are softened and liquid is released from mushrooms. This will take about 9-10 minutes. The add in the baby spinach to softened. Toss well and turn off heat.

Prepare the lasagna noodles according to the package instructions. I cook my noodles last so they don’t get too sticky and keep separated until ready to build my lasagna.

Spread a third of the cauliflower sauce on the bottom of an 9×10-inch baking dish. Add a layer of lasagna noodles, then a layer of the mushroom and spinach, then a layer of So Delicious shredded mozzarella cheese, then another layer of sauce, then layer of noodles. And repeat the ingredient layering two more times. Cover the lasagna with foil and place in the pre-heated over to bake to 30 minutes.

Remove from oven and let this rest for 5-10 minutes before cutting into it.

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