Name: "Sausage", Onion, Spinach, Mushroom Breakfast Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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); 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)

Ingredients

Units Scale

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

Preheat your oven to 450 degrees
In a large skillet, heat your olive oil over medium heat. Add your sausage (casing removed) and cook as you would ground meat
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
Add the tofu, turmeric, nutritional yeast, onion powder, garlic powder, salt and pepper and saute for about 5-7 more minutes then set aside
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
Turn your heat up to high, then add the creamer and almond milk and whisk to dissolve the flour (you’re making a roux)
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
When your hollandaise sauce has thickened, add some to the bottom of a greased baking dish (enough to cover the bottom
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
Top with hollandaise sauce shredded parmesan and mozzarella cheese
**NOTE: save some hollandaise sauce for serving
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