“Sausage”, Onion, Spinach, Mushroom Breakfast Lasagna

If you think you’ve had your best lasagna… think again my friend, think again. I’m calling it breakfast lasagna, but you can certainly have it any time of the day. Layers of vegan sausage, onion, mushrooms, tofu, and spinach slathered with vegan hollandaise sauce… I told you this might be the best lasagna you’ve ever had!

I’m pretty sure lasagna is one of those dishes that everyone loves. I am so grateful for gluten-free lasagna noodles, or I would be one very sad lady. And although the traditional lasagna is the bomb, I wanted to create a different version, and one that could be enjoyed for breakfast!

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If you haven’t been introduced to Beyond Meat yet (ugh.. how rude!), let me do the pleasure. They create plant-based meats that are so freakin’ delicious, they have really changed the game in vegan cuisine at least for someone like me who used to eat meat and misses the dishes that contain it. I used their sweet Italian “sausage” in this recipe, and although I am sure this breakfast lasagna would be great without it, I highly urge you to try it.

This recipe does take a bit longer than my normal 30-minute meal, but I promise it’s worth the extra minutes. The prep work is fairly simple, so that’ll save you some time. And feel free to make this the night before and simply warm the next morning for your weekend brunching! I’d love to hear your thoughts in the comments below, and I always love seeing your recreations on Instagram and Facebook!

“Sausage”, Onion, Spinach, Mushroom Breakfast Lasagna

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• Author: Gina Fontana
• Total Time: 50 minutes

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Ingredients

Units USM Scale 1x2x3x

• gluten-free, oven ready lasagna noodles
• 1/2 block extra firm tofu
• ~2 tbsp olive oil
• 2 large handfuls spinach
• 1 onion, diced
• 8 oz sliced mushrooms, (I used baby portabella)
• 14 oz vegan sausage, (I used Beyond Meat sweet Italian plant-based sausage)
• 2 tbsp nutritional yeast
• 1/4 tsp turmeric
• 1/2 cup vegan parmesan cheese (plus more for topping), (I used Violife)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• salt + pepper
• vegan hollandaise sauce, (see recipe below)
• vegan mozzarella , (for topping)

Vegan Hollandaise Sauce

• 6 tbsp vegan butter
• 6 tbsp gluten-free all purpose flour
• 1 cup non-dairy cream/half&half, (I used Ripple Foods)
• 2 cup unsweetened almond milk
• 4 tbsp nutritional yeast
• 4 tbsp lemon juice
• 2 tbsp vegan mayo, (I used Just Mayo)
• 4 tsp dijon mustard
• salt, (to taste)

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Instructions

1. Preheat your oven to 450 degrees
2. In a large skillet, heat your olive oil over medium heat. Add your sausage (casing removed) and cook as you would ground meat
3. Push the sausage to one side of the skillet, then add your diced onion and saute for a few minutes, then add the mushrooms, saute for an additional few minutes. Mix in with the sausage
4. Add the tofu, turmeric, nutritional yeast, onion powder, garlic powder, salt and pepper and saute for about 5-7 more minutes then set aside
5. Make your hollandaise sauce next. In a medium saucepan, melt the butter over medium heat, then whisk in the flour until the butter is absorbed by the flour
6. Turn your heat up to high, then add the creamer and almond milk and whisk to dissolve the flour (you’re making a roux)
7. Add the mayo, dijon, nutritional yeast, lemon juice, and salt. Whisk continuously until it starts to come to a slow boil, then reduce the heat to low and let it thicken for a few minutes, whisking occassionally
8. When your hollandaise sauce has thickened, add some to the bottom of a greased baking dish (enough to cover the bottom
9. Start layering your lasagna in this order: lasagna noodles, sausage mixture, spinach, hollandaise sauce, cheese. Repeat until you get to the top of the baking dish, ending with the sausage mixture
10. Top with hollandaise sauce shredded parmesan and mozzarella cheese
11. **NOTE: save some hollandaise sauce for serving
12. Cover with foil and bake 30-45 minutes until the noodles are soft (when a knife is inserted)

Notes

** Recipe inspired by Hot For Food

** If you can’t find non-dairy creamer or half & half, you can substitute coconut milk or more almond milk

• Prep Time: 15 minutes
• Additional Time: 0 hours
• Cook Time: 35 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 people