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:
- A healthy plant-based version of traditional mushroom lasagna
- Can be prepared in under 15 minutes
- 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:
- Mushroom Mixture - prepping the veggies for this part takes about 5 minutes
- Mushroom Sauce - making the sauce takes about 5 minutes
- 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.
"Feel good about what you eat..."
- Karielyn Tillman
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!
Gluten-Free Vegan Creamy Mushroom Lasagna
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 can organic full-fat coconut milk (13.5 ounce)
- 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:
- Prepare the veggies + herbs (dice the mushrooms and shallots + chop the chives and thyme)
- 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.
- Add the vegan cream cheese and stir until it is melted and everything is well combined.
- Remove from heat and set aside.
Prepare the mushroom sauce:
- Add the entire can of full-fat coconut milk to a small saucepan and heat on medium-heat.
- Once the coconut milk is warmed, add the tapioca flour, one tablespoon at a time, and whisk it until it is dissolved.
- Add the nutritional yeast and whisk it until it is well combined.
- Remove from heat and set aside.
Prepare the topping:
- Add all the ingredients for the topping to a small bowl and stir until well combined.
- Set aside.
Assembly:
Using an 8 x 8 baking dish, assemble the ingredients in this order:
- ½ cup mushroom sauce
- a layer of lasagna noodles
- ½ cup mushroom sauce
- a layer of lasagna noodles
- ½ of the mushroom mixture
- a layer of lasagna noodles
- ½ cup mushroom sauce
- a layer of lasagna noodles
- remaining ½ of the mushroom mixture
- a layer of lasagna noodles
- remainder of the mushroom sauce
- 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!
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
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 Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
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