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.
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.
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.
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.
- 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
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes.
- Remove the parchment and bake 20 more minutes until bubbling.