Mouth-watering Mushroom and Sage Lasagna (Vegan, Gluten-Free)

Mushroom Sage Lasagna
Mushroom Sage Lasagna

Photo Credit: Heather Crosby

The majority of cookbooks do not capture the improvisational, casual cooking that most people do every day. In fact, most cooking done in homes doesn’t even involve recipes: we throw together dishes that we know and love while adding in our signature twists, and break out the cookbooks when we can get to the store.

Our friend Heather Crosby has a new recipe book out that celebrates the freestyle, stress-free type of cooking we pull off with regularity by proposing healthy “choose-your-own-adventure” templates for cooking. Her book is called YumUniverse Pantry To Plate: Improvise Meals You Love – from What You Have and it’s a one-of-a-kind plant-based, gluten-free recipe playbook that opens up a world of possibilities for home cooking.

One recipe that really stood out to us was the plant-based lasagna. Lasagna is one of those foods that just about everyone grew up eating and still loves today. Because of that, it fills a certain need when we’re craving something comforting that reminds us of mom’s home-cooking. Better still, Heather’s recipe is 100% plant-based and gluten free.

Check out the recipe below and let us know what you think!

Created by the talented Heather Crosby, our Mushroom & Sage Lasagna recipe is perfect for anyone who doesn’t feel like running out to the grocery store for a long list of ingredients or for those who enjoy a more spontaneous, freestyle approach to cooking.

Mushroom & Sage Lasagna

Makes: 8+ servings

People of all dietary preferences love this recipe! This would make a great dish for a potluck or for when catering for family and friends, even if they’re not plant-based. Per Heather’s style, substitutions with what you have available in the kitchen right now are welcome. Have fun experimenting and see what you can come up with!

Mushroom & Spinach Lasagna would be great served with a simply dressed side salad and a loaf of gluten-free bread. To add to the base recipe, feel free to include extra veggies in the lasagna, such as artichokes, sun-dried tomatoes, red bell peppers or squash.

Mushroom & Sage Lasagna (Vegan, Gluten-Free)


  • ½ cup (70 g) raw, unsalted almonds
  • ¼ cup (25 g) raw, unsalted pecans
  • 1 tablespoon plus 2 teaspoons unrefined coconut oil
  • 1¼ teaspoons sea salt, plus more to taste
  • Fresh-cracked black pepper
  • Pinch of fresh-ground nutmeg
  • 3 large leaves kale, chopped into small pieces
  • One 9-ounce (255 g) package gluten-free lasagna noodles
  • 2½ cups (340 g) cashews, soaked 4 to 6 hours, drained, and rinsed
  • 1½ cups (360 ml) water
  • ½ cup (65 g) pine nuts, toasted
  • 3 teaspoons fresh lemon juice
  • 5 to 6 sage leaves
  • 1½ pounds (680 g) cremini mushrooms, sliced
  • 2 large shallots, sliced or diced (about 1 cup/80 g)
  • 1 tablespoon Sucanat or coconut palm sugar
  • 2 to 3 tablespoons dry white wine (optional)
  • 1 batch Maudie’s Tomato Sauce, or two 24-ounce (680 g) jars pasta sauce


  1. Preheat the oven to 375°F (190°C). In a food processor, pulse together the almonds, pecans, 1 teaspoon of the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until dusty. Add the kale and pulse 3 times.
  2. Prepare the noodles according to the box instructions—layer them in rows on sheets of parchment to keep the noodles from sticking to each other.
  3. Make a cashew cream sauce by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil, 1 teaspoon of the salt, and the sage until smooth; set aside.
  4. Place the remaining 2 teaspoons oil, the mushrooms, shallots, Sucanat, and a pinch of salt in a skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they caramelize and brown. Add the wine (if using), stir for 2 more minutes or until it cooks off, and remove from the heat.
  5. Add 3 spoonfuls of tomato sauce into a lasagna pan; spread it around and top with noodles side by side. Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles. Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh pepper, then top with another layer of noodles. Repeat these steps, seasoning each layer with a pinch of salt and pepper, until all the noodles, sauces, and mushrooms are used. Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes. Remove the parchment and bake 20 more minutes until bubbling.

Enter To Win A Free Copy of Pantry to Plate

Pantry to Plate

Learn more about Pantry to Plate

Heather has been gracious enough to provide a copy of Pantry to Plate to our community, and you can enter to win!

We’ll choose a winner by random drawing on August 31st, 2017.

Here’s how to enter:

  1. Sign up for the email list using the form below. If you are already subscribed, you do NOT have to subscribe again.
  2. Leave a comment below letting us know the following: What is one small change you make to start improving your health? What’s the biggest barrier that prevents you from following through?

*Note: Giveaway is only open to residents of the US and Canada

* indicates required

Did you dig this article? Sign up for updates!


We will never sell your information or spam you, ever.

Matt Jager is a wellness activist, yogi and co-founder of True Wellth. His life mission is to transform the healthcare and food system in this country, so that every single person has access to the tools and support they need to look and feel their best, control their health, own their happiness and revolutionize their well-being.
  • Dominique Roark

    The small change I can/want to make toward a healthier me is to incorporate a BIG salad into everyday, or at minimum a salad. I would love to have my lunch in the office every day be a salad!!! The barrier is always making the time for prepping so that when i am short on time I can just grab and go!

    • Love love love this idea. I think it’s such a great and practical step. Is there a way you could simplify prep or ensure that you do it in advance? I used to buy different greens and wash and prep them, but now I give myself permission to buy pre-made salad mixes, because I’ll actually eat them!

  • nicole40

    My biggest issue is snacking. I don’t know what I need to do to change it. More willpower? More nighttime chores? There is no real barrier to change aside from the ability to do it!

    • Hi Nicole,
      I’m generally not a fan of the willpower approach because it can work to keep us on track for a while, but unless we build habits that are self-sustaining the willpower runs out eventually and we all fall off track. Is there a time when you usually snack or certain foods that you turn to?

      • nicole40

        I’ll go through 4 or 5 different snacks. Always in the evening after the kids are in bed (when I’m alone!). Sweet, salty, whatever. Nuts, chocolate, cookies, rice cakes with cheeze, popcorn….
        By the way, you always publish great advice. Love your newsletters.

        • Thanks for the update, Nicole. I used to do the same (night-time snacking) and for me, eating at that hour was more about trying to unwind and de-stress. Usually, I wasn’t even very hungry. Have you found the same to be true?

          • nicole40

            Yes, this snacking is COMPLETELY unrelated to hunger. Isn’t it always 😉

          • I guess I’m not the only one! It’s good to just notice that and see what you can do with it. Is there another way you can mitigate the stress outside of eating? That’s one thing I think that we’re all working on, for sure.

    • Hi Nicole! Great news, you’ve been selected as the winner of the book giveaway! Please send your mailing address to and we’ll send you a copy. Thanks for your contribution!

  • Pam Clark

    I would like to eat more salads regularly and/or homemade vegetable soup. My biggest barrier is frequently eating out.

    • Hey Pam, that’s a tough one for me too. What happens when you make the choice to eat out versus eating at home? Just the convenience of it? Too tired to think about cooking after work?

  • Sue Kleinschmidt

    I need to get back to eating more salads. I haven’t found any dressings I’m happy with yet.

    • Joann Luing

      same here 🙂

    • Hi Sue, what kind of dressings do you tend to like? Oh She Glows has a caeser dressing that has become a staple of ours and one we often serves when we have guests because everyone seems to love it.

  • Tamar Lundeen

    I eat a lot more veggies than I used to. My problem area is being in a non-safe food environment. ie-as a caregiver I cook for the person I care for and she has no food restrictions and loves it when I experiment, especially with baking. The other area that is not safe is eating at a friends house or at gatherings.

    • Hi Tamar! Have you tried preparing your own food in advance for situations like that? I know it takes a little extra time, but with tools like the Chipotle Method, getting in and out of the kitchen quickly should be pretty doable.

  • Jacqui P

    I stay away from animal products as much as possible. However, my barrier is vegan “junk” food. I have trouble staying away from processed stuff because it’s easy.

    • I hear you Jacqui, it can be hard to strike the right balance between healthy eating and convenience. I’ve been on both sides, spending my life in kitchen preparing all my meals from scratch, versus eating lots of processed foods. The Chipotle Method is an attempt to get the best of both worlds. What kinds of processed foods are the hardest to replace?

      • Jacqui P

        I tend to be a grazer/snacker. Crunchy chips and dark chocolate are 2 of my worst habits. However, since I am the only vegan in the home I tend to go for frozen meals or canned soups because of the time factor.

        • Keep us in the loop, Jacqui. I know finding balance can be tough. Keep at it and let us know how it goes!

  • Roberta

    We have been increasing the amount of vegetables in our meals.

    • Awesome Roberta, great practical approach and relevant for everybody. Thanks for sharing.

  • Karen Elizabeth King

    I stopped eating meat and chicken. The biggest barrier to this for me is eating out. There are few vegetarian restaurants in my area. So I’m pretty much left with salads but even they are often laden with chicken or meat and lots of cheese.

    • Eating out can be tough! I totally get it. Have you tried using online resources like Happy Cow for finding more plant-based options in your area?

      • Karen Elizabeth King

        I haven’t heard of Happy Cow. I’ll give it a try. Thanks for the tip.

  • Alice Walker

    Already eating a plant-based diet, I added ground flax seed to my morning oatmeal to get those Omega 3 fatty acids. My biggest barrier is family social situations where processed, sugary foods are always on the table and well meaning family members want me to try them saying, “Just one bite isn’t going to hurt.”

    • Thanks for chiming in, Alice! Eating together with family and friends (when they’re not plant-based or health-conscious) can be a real challenge. I’m totally with you. I’ve found that a polite “no thank you”, said with a smile, can go a long way….but I also understand that some friends and family feel the need to be persistent. Sadly, I think this typically means that they feel threatened by our dietary choices in some way, and so it’s always best just to approach them with understanding and compassion. What do you think?