Sausage Mushroom Lasagna – Vegan
Sausage mushroom lasagna is the ultimate in luscious, very delicious comfort food. It’s also vegan and healthier than typical lasagna- without losing anything in flavor.
That’s because food that comforts should do just that… comfort. You won’t feel heavily uncomfortable after this meal. That should be the norm.
Ok, let’s make Sausage Mushroom Lasagna!
Hopefully in time for dinner, because I can’t wait for you to taste it.
A good place to start is with the lasagna noodles. You need to read the ingredients carefully, because some brands contain egg and even dairy.
I prefer to use ready to bake noodles, no boil, which saves time, extra steps, and cleanup.
Flat noodles are great too, because it’s easier to spread the ingredients evenly over top.
Depending on your dish size (I use an 11 cup Pyrex for my sausage mushroom lasagna), you may need to cut your noodles to fit your baking dish. I use kitchen shears.
Kite Hill Vegan Ricotta is what I usually use in my lasagna. Depending on how dry or “liquidy” your ricotta is, you may have to add more milk. You want it creamy and spreadable- not runny.
Here are some ricotta options for you:
Store bought:
Kite Hill Almond Milk Ricotta Alternative
This ricotta is made by Tofutti, and it’s nut free: Better Than Ricotta Cheese
Free the Goat Plain Vegan Ricotta may only be available online
Homemade:
This one is nut free, and the recipe is by Delicious Everyday
Veganista has a ricotta recipe that is both soy and nut free
And this last one is also soy free. It’s by Minimalist Baker
You can use mild, medium, or very spicy sausage. I love all three, and sometimes I’ll mix half and half.
Vegan ground meat is another option, but the sausage lends an extra rich and savory flavor to your lasagna.
I prefer using Impossible Savory or Spicy Sausage, but you can use whatever is available or like best.
Some store bought vegan sausage options are rated in this article by The Kitchn.
The Herbeevore blog has a homemade recipe for vegan sausage. I haven’t tried this yet, but it looks good.
For the mushrooms, portobello makes a really nice meaty addition. Just use what you like though, there isn’t a specific type you have to have for this sausage mushroom lasagna.
In the photo above, this is the cheese mix I used:
Very thinly sliced Miyoko’s smoked (or regular) mozzarella. Then I scattered, about a heaping 1/4 cup, of Follow Your Heart shredded mozzarella over that.
You can see how very yummy it looks (and tastes too), after baking, on my Pumpkin Lasagna.
For my most recent sausage mushroom lasagna, I tried something different for the cheese topping. It’s called Miyoko’s Pizza Mozzarella, and it’s pretty amazing!
Saves a lot of extra steps, melts wonderfully, and tastes great. The very first photo, and the one below are with the pourable Pizza Mozzarella.
You can find a helpful list of different vegan dairy and egg substitutes in This Post.
There are quite a few steps involved, but they aren’t complicated. And the finished main dish for your meal is well worth it.
Also, you’ll have leftovers.
Wait, leftovers?!
Yep, and believe me you’ll be joyful- because this sausage mushroom lasagna isn’t just any leftover. It’s pretty dramatic. lol
The first mouthful, the first day, will have your taste-buds happily humming. As the flavors strengthen and deepen overnight though, the next forkful will have you singing opera.
Speaking of which, it’s lunchtime and guess what I’m having? Time for an aria, which at least my neighbor’s dog appreciates. haha
And also time for you to make your own music + good food memories for those you cherish. Enjoy!
Preheat oven to 350˚F. Coat an 11 cup baking dish or 9 x 9 x 3" baking dish with non-stick spray. Place on a rimmed cookie sheet covered with foil or parchment paper to catch any liquid overflow; set aside. Sausage & Mushroom Filling: Heat some olive oil, in a large skillet, over medium heat. Cook onions for 7 minutes, stirring occasionally. Add sausage, using a spatula, and chop it finer into the onions. Mix in the mushrooms, and cook until meat is browned. Add garlic, Italian seasoning, salt, and pepper, and cook for 30 seconds longer or until fragrant. I remove the meat mixture to a mesh strainer, placed over a bowl, to remove the excess liquid. It's not required, but I prefer to do it. Ricotta Filling: Stir ricotta ingredients together in a medium bowl; set aside. Coat the bottom of the prepared dish with sauce (just enough to coat the bottom). Layer 2 lasagna noodles* on top. Evenly spread with 1/3 ricotta mix. Top with 1/3 of the mushroom mix, and a little sauce to barely cover. Layer on 2 noodles. and repeat the steps above. Top with 2 more noodles. Repeat the steps. Add the remaining 2 noodles, and the last of the sauce. Cover with mozzarella to suit. Sprinkle with the Italian Seasoning. Cover lasagna tightly with aluminum foil. Place on a rimmed baking sheet and bake and bake covered for 45-50 minutes. Uncover and bake for an additional 18-25 minutes, depends on how firm or tender you prefer your pasta. Remove lasagna to a cooling rack, lightly covered with foil, and let rest for 20 minutes. This is very important for any lasagna, because it needs time to set and firm up a bit.. *You can add more milk, 1 tablespoon at a time, to make the ricotta filling creamy and spreadable. It depends on how dry or wet your ricotta is.Sausage Mushroom Vegan Lasagna
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P.S. Hey Dadda… wanted to thank you for being such a wonderful dad, and truly one of the loveliest and most amazing souls I’ve ever known. I miss you so much every day.
This sausage mushroom lasagna recipe was made for you- just the way you liked it. I love you always 💕
