Gluten-Free Creamy Mushroom Lasagna


Yield: 8 servings

This is a favorite recipe from my book, One Part Plant. We’re using cashew cream to give it a rich creaminess, instead of cheese.

Ingredients

  • 3 garlic cloves, minced
  • 16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
  • 1 Tbsp tamari or coconut aminos or gluten-free soy sauce
  • 1 tsp dried thyme
  • ¾ cup raw cashews, soaked for a few hours (overnight is best), drained
  • 1 cup veggie broth + a little more to sauté garlic and mushrooms
  • 2 big handfuls spinach
  • 10 ounces gluten-free lasagna noodles (I love Tinkyada’s brown rice pasta)
  • 4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
  • Nutritional yeast (optional)

Preparation

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, heat a splash of veggie broth over medium heat. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari (or coconut aminos or gluten-free soy sauce), and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
  3. Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
  4. Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don’t sit for too long and start sticking together. Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
  5. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving

Jessica Murnane is the creator of the One Part Plant movement and author of One Part Plant Cookbook (she’s working to get everyone on this planet to start eating one plant-based meal each day), host of the One Part Podcast (she loves asking cool people the deep questions), and wellness advocate (she has a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies and works to raise awareness for endometriosis and women’s health issues). Jessica has contributed to and appeared in countless magazines and websites, including Mind Body Green, The Coveteur, Food 52, and PopSugar, and has spoken at SXSW, Apple and Taste Talks. She lives in Charleston, South Carolina with her husband, son, and lots of palm trees.
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