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

truewellth.org

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

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

Directions at truewellth.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer