I know this is a pretty huge claim but let me tell y’all, Jessica Murnane nails the damn thing in her cookbook One Part Plant. Naturally its plant based so its essentially vegan and with the addition of gluten free noodles its safe for those with the common allergies and autoimmune conditions.
I managed to make this lasagna zero waste, thus I gave myself a huge pat on the back for it. The Tinkyada lasagna noodles come packaged in cardboard with no plastic or filler. I was ecstatic to find these at my local Whole Foods and while I have tried other brands of gluten free lasagna noodles in the past, I didn't like them. To the point this was my first attempt in say 3 years to make lasagna. Yes that long. I purchased the veggies in reusable cotton bags and we happen to have fresh thyme growing outside. I still dream of the day gluten free pastas are available in bulk form. I’m giving you some side eye Whole Foods & Sprouts
Back to this lasagna, the mushroom cream sauce is so dang decadent and flavorful you wont miss dairy one bit. I actually prefer this to the non-vegan counterpart. If its sad that I licked the spoon while stirring the sauce together then I don't want to be right. I also added some cracked black pepper for an extra kick. Bursting with veggies and if you add nutritional yeast you get the boost of protein and B vitamins.
This recipe is simple. Not fussy. I think it took me about 15 minutes to prep if you leave the cashews soaking and then blend them while cooking the mushrooms and noodles. I baked mine in a smaller dish than the one Jessica lists but the recipe instructions below is hers.
There are even more delicious and easy recipes in Jessica’s cookbook One Part Plant. If you happen to be a lover of podcasts like me I highly recommend hers of the same name. I know its about food, culture, encouragement, but I actually find her conversations therapeutic and healing.
Be sure to follow me on Instagram cause I’ll definitely be posting more creations from her book on my feed.
Creamy Mushroom Lasagna from One Part PlantCookbook
(Serves 8), the * denotes my recommendation/what I did
• Olive, grape seed, or coconut oil, or veggie broth for sautéing
• 3 cloves garlic, minced
• 16 ounces mushrooms, chopped (I recommend Portobello but use you favorites*)
• 1 tablespoon tamari or coconut aminos
• 1 teaspoon dried thyme (I also added oregano & basil*)
• 3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
• 1 cup veggie broth (I also added 1 tsp miso & nutritional yeast)
• 2 big handfuls spinach (and/or kale!*)
• 10 ounces gluten-free lasagna noodles (I use Tinkyada's brown rice version)
• 4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
• Nutritional yeast (this stuff is amazing, I added 1 tbsp. on top*)
1 Preheat oven to 350F.
2 In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, 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.
5 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.
6 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.