Delicious Plant-Based Lasagna Brought to You by Nature

Lasagna lovers unite! 

You can now rest easy. Why? Because I have created and easy and tasty vegan/gluten free lasagna recipe that will make your toes curl! Excited? Me too, so let’s get started!

Grab A LOT of mushrooms. Any mushrooms you like. I chose a combination of oyster mushrooms and white mushrooms. Wash and chop the mushrooms very finely.

Now take a sweet onion and a clove of garlic. Chop half of the onion finely (you don’t need the whole onion) and do the same with the garlic clove.

Grab a cast iron skillet and put on high heat. Add 1 tbsp of olive oil to the pan. Then toss the mushrooms, garlic and onion in. Stir them frequently. Add 1 tsp of lemon pepper and an additional seasoning of your choice.

Cook until the mushrooms are very dark and sticking to the pan. The longer you cook it, the more it will mimic a meaty taste and texture. Once cooked, turn the stove off and leave mushrooms on the side for the next step.

Time to get some use out of that old blender you have lying around!

Grab 2 vegan cheese blocks (I’m using Violife) and cut them into smaller chunks. Toss them in your blender. Add oat milk, olive oil, lemon pepper, fresh basil and nutritional yeast.  

Blend the ingredients until you get a ricotta-like texture; chunky or medium-smooth. Don’t worry too much about the colour. It will blend in nicely once the lasagna is complete. 

Now we are going to layer the lasagna! Get a baking dish and spoon a few tbsp of pasta sauce at the bottom of the dish. Place a few strips of pasta neatly on top of the sauce. Spoon some of the “ricotta” on top of the pasta. Then spoon some of the mushroom “meat” on top of the ricotta.

Your first layer is complete! Do this 2-3 more times or until you get to the top of the dish. 


Now that we have reached the top of the dish, we are going to change the order a little: for the top row, instead of putting the sauce before the pasta, you will add the pasta first then the sauce after. Now add the last of the “ricotta” on top of the pasta sauce and smooth it out until everything looks neat and flat. 

*Side note: if your dish is too small to hold the lasagna  pasta whole, you can break them so they will fit. This will not impact the results. 

Time for the fun part! Add a pack of your favourite vegan cheese to the top of the lasagna and spread it out evenly until it looks like a work of art! Put a sheet of foil over it.

Preheat the oven to 400°F and put the lasagna in. Let it cook for 1 hour. 

And Voila! This is the result! You get a really nice combination of flavours: cheesy, creamy, meaty and tomato-y. A perfect meal for romantic dates, Sunday dinners, self-care days and fussy kids who won’t eat anything that doesn’t look like a burger and fries! 

Have you tried this recipe? Tell me what you think in the comments below!



340g Gluten free pasta lasagna 

3-4 cups chopped mushrooms

1 clove garlic

2 whole feta style blocks

1 cup sweet onion (or half of 1 onion)

1 tsp lemon pepper

1 tsp seasoning of your choice

8-10 fresh basil leaves

3 cups marinara sauce

1/2 cup nutritional yeast

2 tbsp olive oil

227g mozzarella shreds (approximately 1 pack)

1/4 cup unsweetened plant milk 



Calories: 788

Total Fat: 49g

Sat. Fat: 31.6g

Cholesterol: 0mg

Sodium: 1,501.2mg

Carbohydrates: 79.3g

Fibre: 5.8g

Sugar: 7.7g

Protein: 12.8g

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