Mushroom Alfredo Lasagna

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. 

vegan

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

alfredo mushroom lasagna

Print Recipe
Mushroom Alfredo Lasagna
This Vegan Mushroom Alfredo Lasagna is delicious, easy and nutritious. We're so obsessed with this creamy alfredo sauce and mouthfuls of meaty mushrooms and hearty broccoli pieces.
vegan white lasagna, mushroom alfredo lasagna
Course Main Dish
Cuisine Italian, Vegan
Keyword vegan
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Keyword vegan
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
Ingredients
vegan white lasagna, mushroom alfredo lasagna
Instructions
  1. Preheat oven to 350 Degrees
  2. Heat medium skillet with teaspoon of oil add onion, mushrooms, garlic, spinach and spices pan fry until mushrooms soften and are a golden brown color set aside
  3. Steam broccoli until soft if you don't have the tools to steam the broccoli, add a little water to a pot with the broccoli and cover with lid to steam. You want the broccoli to be a bright green color and softened. rinse with cold water and cut the broccoli into small pieces, this makes it a better texture.
  4. Set a small amount of sauce to the side for the top Combine the vegetables and remaining Alfredo Sauce in a large pot and mix well
  5. Add sauce mixture to bottom of pan and cover with a layer of noodles, repeat process 3 more times. until at the top of the cooking dish. Add reserved sauce, cheese shreds and nutritional yeast to top of lasagna
  6. Cover with tin foil and cook at 350 After 30 minutes, remove covering and allow to finish for 15 minutes uncovered to create a cheesy crust on the top.
  7. Let rest 5-10 minutes before cutting and serving
  8. Enjoy your delicious Vegan Mushroom Alfredo Lasagna! 🙂


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