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Vegan Mushroom Lasagna

Updated: Feb 23

Mushrooms work wonderfully together, so I love to use a few different species when I cook up this cozy meal of Vegan Mushroom Lasagna. With an abundance of benefits, mushrooms are packed with Potassium, Fiber, Folate, & Vitamin B, making them great for your gut & overall health. Give mushrooms a chance with this hearty, healthy white lasagna recipe!


  • 1/2 diced white onion

  • 3 cloves minced garlic

  • 4 shredded russet potatoes

  • 4 cups chopped mushrooms

  • 3 tbsp olive oil

  • 2 tbsp red wine vinegar

  • rosemary

  • basil

  • oregano

  • garlic powder

  • pink Himalayan sea salt

  • cracked pepper

  • 1/2 cup red wine

  • 2 thinly sliced Roma tomatoes

  • 8oz. Kite Hill Vegan Ricotta

  • 1/2 cup cashews

  • 2 tbsp nutritional yeast

  • optional: fresh basil to garnish

The Process

*marinade overnight*

  • In a large mixing bowl, stir together white onion, garlic, shredded potatoes, mushrooms, red wine vinegar, & olive oil.

  • Once the veggies are well mixed, stir in the herbs & seasonings then let the mixture sit in the fridge overnight to marinade.

  • When you're ready to bake the lasagna, preheat the oven to 375 degrees, & boil your pasta (refer to cooking instructions on the pasta box). I like Jovial's gluten free lasagna the best!

  • While the oven preheats, take your marinated veggie mixture & saute over medium-high heat on the stove top until veggies soften.

  • Add red wine to pan & let mixture simmer on medium heat for 5 minutes

  • Lightly grease your baking pan with olive oil & begin to layer your noodles onto the bottom of the pan.

  • Spread some of your vegan ricotta onto the noddles then begin to add your sauteed veggie mixture on top of the noodles with ricotta.

  • Next, continue to layer: noodles, ricotta, veggie mixture, noodles.

  • Once you're done layering your lasagna, you should end up with noodles on top.

  • Next, I top the lasagna with thinly sliced Roma tomatoes, plus more herbs & seasonings.

  • If you want to get real creative with your topping, add my easy vegan parm crumble before baking: in a food processor (or mortar & pestle), mix together 2tbsp nutritional yeast & half cup cashews.

  • Top the lasagna with your vegan parm crumble & bake on 375 degrees for 25 minutes covered in foil.

  • Remove foil & bake an additional 25 minutes.

  • Top with fresh basil, let cool & enjoy!

If you love this gluten free & vegan pasta recipe, then you will fall in love with my Vegan Red Pepper Creme Sauce - check it out!

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