Vegan Mushroom Lasagna

This Gluten-Free Vegan Creamy Mushroom Lasagna recipe is an easy and healthy recipe made with clean, real food ingredients. It's a savory and rustic plant-based version of the traditional comfort food that everyone will love!

Gluten-Free Vegan Creamy Mushroom Lasagna

Here's why this recipe works - my top 3 reasons:

1. A healthy plant-based version of traditional mushroom lasagna
2. Can be prepared in under 15 minutes
3. Made with clean, real food ingredients

Healthy Plant-Based Version Of Traditional Mushroom Lasagna

This Gluten-Free Vegan Creamy Mushroom Lasagna is a savory comfort meal with a combination of creamy vegan mushroom sauce and gluten-free pasta.

It's a favorite in my home because my husband loves mushrooms and my boys love pasta, so it makes everyone happy 🙂

Traditionally, lasagna recipes include cheese and even though this is a vegan recipe, it doesn't even use vegan cheese.

It doesn't need it and you won't miss it at all!

This lasagna gets its creaminess from the vegan mushroom sauce which is layered between the lasagna noodles and the savory mushroom mixture.

It's then topped with a golden gluten-free breadcrumb type topping to add a crunchy texture to it.

Can Be Prepared In Under 15 Minutes

Don't be fooled by the ingredient list and recipe instructions for this dish!

It's really simple to make in only 3 quick and easy steps.

For example:

1. Mushroom Mixture - prepping the veggies for this part takes about 5 minutes
2. Mushroom Sauce - making the sauce takes about 5 minutes
3. Topping - mixing the ingredients for the topping takes about 5 minutes

You can prepare this meal in about 15 minutes and the rest of the time is inactive baking time so there's no hands-on needed!

Made With Clean, Real Food Ingredients

This recipe is 100% vegan and 100% gluten-free - just make sure you use gluten-free no-boil lasagna noodles!

It's also a great recipe for new vegans who are transitioning into animal-free products or who are trying to eventually steer away from processed vegan ingredients.

I don't normally purchase processed vegan ingredients except on a rare occasion and don't recommend them because they are processed and not "real food".

But, in my opinion, it's better to eat a lightly processed vegan ingredient as a new vegan than continue to consume animal products.

If it helps someone become vegan or helps them to remain vegan, to me that's a better option 🙂

In this recipe, I used vegan cream cheese (Kite Hill) which is dairy-free and made with almond milk. 

The rest of the ingredients are clean and unprocessed.

This healthier recipe is vegan, gluten-free, dairy-free, soy-free and egg-free.

How To Make This Recipe: Step-by-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below:

The recipe may look a little complicated, but don't worry - but with only three quick + easy steps, it really isn't!

Step 1: Prep The Veggies For the Mushroom Mixture

Firstly, prep your veggies + herbs which only takes a few minutes and then saute them. Fresh herbs will give you the best flavor but you can also use dried herbs.

Step 2: Prepare The Mushroom Sauce

Secondly, prepare the mushroom sauce by heating up the coconut milk, tapioca flour (thickener) and nutritional yeast.

Step 3: Prepare The Topping

Thirdly, add the ingredients for the gluten-free bread crumb topping to a small bowl and stirring everything together. 

Step 4: Bake The Lasagna

Lastly, layer everything in your baking dish and bake it. 

Since I used "no-boil" lasagna, the inactive baking time is about 50 minutes but you can enjoy the warm, rustic aroma in your kitchen while you're waiting!

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Gluten-Free Vegan Creamy Mushroom Lasagna

Yield: 4 side servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

This Creamy Gluten-Free Vegan Mushroom Lasagna recipe is an easy and healthy version of the traditional comfort food that everyone will love! { Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free }

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Ingredients

• organic gluten-free no boil lasagna

For the mushroom mixture

• 3 cups organic baby bella mushrooms (diced)
• 9 tablespoons vegan cream cheese
• 2 tablespoons 100% pure avocado oil
• 3 tablespoons organic shallots (diced)
• 2 tablespoons organic fresh chives (chopped)
• 1 tablespoon organic fresh thyme (chopped)
• 4 cloves organic garlic (freshly crushed)
• ½ teaspoon Himalayan pink salt
• ½ teaspoon organic ground black pepper

For the mushroom sauce

• 1 can organic full-fat coconut milk (13.5 ounce can)
• 3 tablespoons organic tapioca flour
• 2 tablespoons nutritional yeast

For the topping

• ¼ cup nutritional yeast
• ¼ cup almond flour
• ⅛ teaspoon Himalayan pink salt
• ⅛ teaspoon organic ground black pepper
• ⅛ teaspoon organic ground garlic powder

Instructions

Preheat oven to 375 degrees.

Prepare the mushroom mixture:

1. Prepare the veggies + herbs (dice the mushrooms and shallots + chop the chives and thyme)
2. Add all the ingredients for the mushroom mixture (except the vegan cream cheese) to a skillet and sauté' for 3-4 minutes on medium-high heat, until the mushrooms and shallots are soft.
3. Add the vegan cream cheese and stir until it is melted and everything is well combined.
4. Remove from heat and set aside.

Prepare the mushroom sauce:

1. Add the entire can of full-fat coconut milk to a small saucepan and heat on medium-heat.
2. Once the coconut milk is warmed, add the tapioca flour, one tablespoon at a time, and whisk it until it is dissolved.
3. Add the nutritional yeast and whisk it until it is well combined.
4. Remove from heat and set aside.

Prepare the topping:

1. Add all the ingredients for the topping to a small bowl and stir until well combined.
2. Set aside.

Assembly:

Using an 8 x 8 baking dish, assemble the ingredients in this order:

1. ½ cup mushroom sauce
2. a layer of lasagna noodles
3. ½ cup mushroom sauce
4. a layer of lasagna noodles
5. ½ of the mushroom mixture
6. a layer of lasagna noodles
7. ½ cup mushroom sauce
8. a layer of lasagna noodles
9. remaining ½ of the mushroom mixture
10. a layer of lasagna noodles
11. remainder of the mushroom sauce
12. bread crumb topping

Make sure the top layer of lasagna noodles is completely covered with the remainder of mushroom sauce or the noodles without sauce will be hard.

Bake at 375 degrees for 50 minutes, or until the lasagna noodles are soft.

Optional: Garnish with extra sliced mushrooms, fresh thyme or fresh chives.

Enjoy!

Notes

Copyright Notice: The recipe and photographs for "Gluten-Free Vegan Creamy Mushroom Lasagna" by Karielyn Tillman of The Healthy Family and Home website are copyrighted material and are protected under the Digital Millenium Copyright Act (DCMA). They cannot be used legally without my written permission. 

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 52gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 42mgSodium: 692mgCarbohydrates: 32gFiber: 9gSugar: 7gProtein: 26g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Want More Healthy Gluten-Free Vegan Dinner Recipes?

Check out these: 

• Squash and Asparagus Casserole
• Spicy Roasted Butternut Squash Pasta
• Gluten-Free Vegan Basil and Artichoke Shirataki Fettuccine Pasta
• or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂