Hearty portobello mushroom lasagna is packed with nutrients, layers of flavor, and vibrant color. This gluten-free, vegan lasagna is satisfying comfort food—you may want to make a double batch.
Hearty Portobello Mushroom Lasagna
There are meals you anticipate so much you find yourself eating early just to enjoy them. This lasagna is one of those dishes.
I make this at least twice a month. It’s full of flavor and nourishing ingredients—kale, tomatoes, and hearty portobello mushrooms—so it’s comfort food that won’t leave you feeling sluggish.
You can enjoy leftovers for lunch or brunch the next day; it reheats beautifully.
Second Breakfast.
Did you make this mushroom lasagna?
Follow spabettie on Instagram and tag your photos with #spabettie. We love seeing your remakes—thank you!
Mushroom Lasagna
Packed with nutrients, layers of flavor, and vibrant color, this lasagna is a satisfying comfort food.
45 minutes
40 minutes
10 minutes
1 hour 35 minutes
Ingredients
- 2 large baking potatoes
- Sea salt and black pepper
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 3 large portobello mushrooms, stems removed
- 5–6 leaves kale, stems and ribs removed
- 6 no-boil gluten-free lasagna noodles
- 3 cups marinara sauce
Instructions
- Preheat oven to 350 °F.
- Scrub the potatoes and cut each into 3–4 uniform pieces. Place in a large pot of water, bring to a boil, and cook until tender, about 25–30 minutes. Drain and return to the pot.
- Partially mash the potatoes so small bite-sized pieces remain. Season with salt and pepper and set aside.
- Chop or tear the kale into bite-size pieces. In a large saucepan over medium heat, sauté the onion and garlic briefly in a splash of water until softened. Add the kale and cook a few minutes until bright and slightly crisp. Transfer to a plate and set aside.
- Slice mushrooms lengthwise into 1-inch strips, then cut into bite-size pieces. Add mushrooms and a little water to the saucepan and cook without stirring for a couple minutes so they begin to sear. Stir or flip to sear the other sides, then remove from heat.
- To assemble: pour marinara into an 8×8-inch baking dish to completely cover the bottom. Arrange two no-boil lasagna noodles over the sauce. Spoon half the potatoes over the noodles, then half the mushrooms, followed by the kale-onion mixture. Add more sauce and another two noodles. Repeat with remaining potatoes, mushrooms, kale, sauce, and the final two noodles. Cover the top noodles fully with sauce.
- Cover the pan with foil and bake at 350 °F for 35–40 minutes, until the noodles are cooked through.
- Remove from the oven and let rest 5–10 minutes before cutting to allow the layers to set.
Notes
Dairy-, egg-, soy-, oil-, and gluten-free. Vegan recipe.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 251
Total Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 0mg
Sodium: 467mg
Carbohydrates: 31g
Fiber: 8g
Sugar: 7g
Protein: 10g
Nutrition calculations vary by calculator and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes. She turned her culinary training into a collection of colorful, plant-based dishes.
spabettie / Kristina Sloggett participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.