Mushroom Alfredo Lasagna
Everyone likes lasagna, but they LOVE mushroom alfredo lasagna. Every bite is full of creamy alfredo sauce, meaty mushrooms and juicy spinach. Dairy free, gluten free and soy free, we’re totally obsessed!
We recently perfected the Vegan Alfredo Sauce so we’ve been experimenting with all of our favorite sauce based recipes! This lasagna is so amazing and makes incredible left overs the next day. We like to load our Mushroom Alfredo Lasagna with lots of green vegetables, broccoli and spinach being our favorite. But this recipe works great with all sorts of veggies, in the past we’ve used lots of peppers and even cauliflower.
We think the key to this recipe is all in the veggies. Don’t shy aware from flavoring your vegetables while pre-cooking them. This recipe gives you lots of leeway and the Vegan Alfredo Sauce is very forgiving if you do make a few mistakes. We love to spice our mushrooms really well before adding it all into the sauce and loading it into the lasagna. When we cook our mushrooms we pan fry them with onions, garlic and a ton of spices.
We make our lasagna to fit a celiac friendly diet, but it works perfectly with regular lasagna noodles. If using gluten free noodles, we like the Catelli Gluten Free no cook noodles. We just soak them in warm water for 20 minutes prior to adding to the pan and they come out the perfect texture.
Find Our Vegan Alfredo Sauce Here