Mushroom Lasagna


10 min

50 min

4 servings

Comforting and flavorful, this lasagna will have you coming back for seconds.



πŸ₯¦ Β½ medium head cauliflower, cooked fork tender

πŸ§€ 2 tbsp nutritional yeast

🌾 2 tbsp tapioca starch

πŸ₯› Β½ cup almond milk


πŸ›’οΈ 2 tbsp olive oil

πŸ§… 1 large onion, sliced

πŸ§„ 6 cloves garlic, chopped

πŸ„ 8 white or baby bella mushrooms, sliced

πŸ§‚ 1 tsp turmeric

πŸ§‚ 1 tsp smoked paprika

🍝 10 lasagna noodles

πŸ₯« 1 jar of pasta sauce, 25 oz

🌿 1 tsp oregano


🌿 ½ cup fresh parsley, chopped

πŸ§‚ salt and pepper to your taste



❄️ Freezer Friendly

🫘 Soy-Free

πŸ₯˜ Meal Prep Friendly

πŸ₯œ Nut-Free

Make Now





Make Now

Not only is this lasagna delicious, but its star ingredient is mushroom which is a superfood!

Step 1:

To make the cheese sauce:Β In a high speed blender, add the cooked cauliflower, tapioca starch, nutritional yeast, almond milk, and salt to taste. Blend until creamy, set aside.


Step 2:

In a large skillet or pot, heat the oil, then add the onions and cook, occasionally stirring, until softened, about 4 minutes. Then add the garlic and cook until fragrant, about 2 minutes. Add the turmeric smoked powder, oregano, and turmeric powder, and cook for another 2 minutes, then add the mushrooms and cook for about 5 minutes until it releases water. Add the pasta sauce and close the skillet or pot lid and let simmer for 20 minutes. Meanwhile, cook the lasagna noodles by bringing about 3 quarts of water to a boil, add salt to taste, one tbsp of oil (to help the noodles from sticking), and the lasagna noodles. Boil for about 10 minutes, stirring occasionally. Drain pasta in a colander, rinse with cool water.



Step 3:

Preheat oven to 380 degrees F (190 C). To assemble the lasagna, add a thin layer of marinara sauce to your baking dish and spread. Then add a layer of the cooked pasta noodles. Top with mushroom mixture, cheese sauce mixture, cashew parmesan, and parsley all spread into an even layer.


Step 4:

Bake for 30-40 minutes.


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