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    You are at:Home»Dairy-Free Recipes»Mushroom & Sage Vegan Lasagna: A Comforting Gluten-Free Meal

    Mushroom & Sage Vegan Lasagna: A Comforting Gluten-Free Meal

    12
    By Alisa Fleming on October 2, 2017 Dairy-Free Recipes, Entrees

    This summer, we shared Heather Crosby’s Bourbon Salted Pecan Nice Cream Recipe from her latest cookbook, YumUniverse Pantry to Plate. But Heather has more delicious samples up her culinary sleeve, including this comforting Mushroom & Sage Vegan Lasagna.

    Mushroom and Sage Vegan Lasagna Recipe - Dairy-free, Gluten-free and Plant-based

    Like all of the recipes in YumUniverse Pantry to Plate, this Mushroom & Sage Vegan Lasagna is dairy-free, gluten-free, and plant-based. Heather does occasionally call for honey in a few of her formulas, but it can easily be swapped for a strictly vegan option.

    This Mushroom & Sage Vegan Lasagna recipe comes from the Cheesy Comfort Food micro-chapter, which steps you through crafting your own cheese sauces.

    YumUniverse Pantry to Plate Cookbook - Sample Mushroom and Sage Vegan Lasagna Recipe

    Those chapter opening guides help you to improvise meals with ingredients you have on hand. Then there are a few full recipes in each chapter to show you how to put it all together. Aside from the Mushroom & Sage Vegan Lasagna, the two other full recipes in that chapter include Sriracha Mac and Loaded Nachos.

    I’ve shared a few other details about YumUniverse Pantry to Plate in this post, but you really just have to see this beautiful, innovative cookbook for yourself! Of course, in the end, it really is about the food. So try this Mushroom & Sage Vegan Lasagna recipe first. I can guarantee you’ll be back for more.

    Mushroom and Sage Vegan Lasagna Recipe - Dairy-free, Gluten-free and Plant-based

    Special Diet Notes: Mushroom & Sage Vegan Lasagna

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    5.0 from 2 reviews
    Mushroom & Sage Vegan Lasagna
     
    Print
    Prep time
    30 mins
    Cook time
    50 mins
    Total time
    1 hour 20 mins
     
    Folks of all dietary inclinations love this comforting recipe.
    Author: Heather Crosby
    Serves: 8 servings
    Ingredients
    • ½ cup (70 g) raw, unsalted almonds
    • ¼ cup (25 g) raw, unsalted pecans
    • 1 tablespoon + 2 teaspoons unrefined coconut oil
    • 1¼ teaspoons sea salt, plus more to taste
    • Fresh-cracked black pepper
    • Pinch of fresh-ground nutmeg
    • 3 large leaves kale, chopped into small pieces
    • One 9-ounce (255 g) package gluten-free lasagna noodles
    • 2½ cups (340 g) cashews, soaked 4 to 6 hours, drained, and rinsed
    • 1½ cups (360 ml) water
    • ½ cup (65 g) pine nuts, toasted
    • 3 teaspoons fresh lemon juice
    • 5 to 6 sage leaves
    • 1½ pounds (680 g) cremini mushrooms, sliced
    • 2 large shallots, sliced or diced (about 1 cup/80 g)
    • 1 tablespoon Sucanat or coconut palm sugar
    • 2 to 3 tablespoons dry white wine (optional)
    • 2 24-ounce (680 g) jars pasta sauce
    Instructions
    1. Preheat the oven to 375°F (190°C).
    2. In a food processor, pulse together the almonds, pecans, 1 teaspoon of the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until dusty. Add the kale and pulse 3 times.
    3. Prepare the noodles according to the box instructions—layer them in rows on sheets of parchment to keep the noodles from sticking to each other.
    4. Make a cashew cream sauce by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil, 1 teaspoon of the salt, and the sage until smooth.
    5. Place the remaining 2 teaspoons oil, mushrooms, shallots, Sucanat, and a pinch of salt in a skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they caramelize and brown. Add the wine (if using), stir for 2 more minutes or until it cooks off, and remove from the heat.
    6. Add 3 spoonfuls of tomato sauce into a lasagna pan; spread it around and top with noodles side by side. Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles. Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh pepper, then top with another layer of noodles. Repeat these steps, seasoning each layer with a pinch of salt and pepper, until all the noodles, sauces, and mushrooms are used.
    7. Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes.
    8. Remove the parchment and bake 20 more minutes until bubbling.
    Notes
    Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment.
    3.5.3226

    More Sample Recipes from the YumUniverse Series

    Bourbon Salted Pecan Nice Cream (vegan, gluten-free & soy-free)

    Bourbon Salted Pecan Nice Cream

    Seed-Powered Acorn Squash Fries (vegan, gluten-free & soy-free)

    Seed-Powered Acorn Squash Fries

    Super-Veggie Pot Pies (vegan, gluten-free & soy-free)

    Individual Super-Veggie Pot Pies

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    12 Comments

    1. Brandy Holmes on November 12, 2018 12:20 am

      I’m making this recipe tomorrow and I’m super excited! I’m using the Barilla GF pasta that doesn’t require boiling. Although, I’m a little conflicted because he mentions I should bake it 425 for 50 minutes. Do you think It would mess with the recipe If I fudge temp/time?

      Reply
      • Alisa Fleming on November 12, 2018 7:30 am

        Brandy, I would bake according to the pasta directions so that the noodles cook through properly. It could affect the results just a bit, but I’m not completely sure without testing. I hope it works out well for you!

        Reply
    2. Christine on October 26, 2017 7:34 am

      Love that this is comfort food, but still vegan and veggie based! Looks so delicious. Always a big fan of mushroom and sage!

      Reply
    3. Kristina @ Love & Zest on October 26, 2017 6:54 am

      I love trying new lasagna recipes! I clearly need to try this one out!

      Reply
    4. Deryn on October 25, 2017 7:02 pm

      Woah this looks epic. I’ve never actually made vegan lasagna, can’t wait to try!

      Reply
    5. Sarah on October 25, 2017 4:45 pm

      This looks so good and screams comfort food and Sunday night dinners like I grew up with. I hope to give this a try soon as my oldest loves lasagna!

      Reply
    6. Whitney E. RD on October 25, 2017 3:03 pm

      I’ve been craving lasagna lately! Definitely going to give this plant-based version a go!

      Reply
    7. Jessica @ Small Bites by Jessica on October 25, 2017 2:54 pm

      How creative! Lasagna is such a great comfort food!

      Reply
    8. Rachel on October 25, 2017 12:58 pm

      I would so love this lasagna. Too bad my kids are the worlds pickiest eaters!

      Reply
    9. Sonali- The Foodie Physician on October 25, 2017 11:28 am

      This vegan lasagna sounds delicious! I think I need to check out this cookbook for more tasty recipes!

      Reply
      • Alisa Fleming on October 26, 2017 7:16 am

        Yes, you probably do! I think you would like it Sonali.

        Reply
    10. Susie @ Suzlyfe on October 25, 2017 1:30 am

      I’ve had vegan lasagna before and I liked it more than regular–this sounds delicious and perfect for fall with the mushrooms and sage!

      Reply

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