Gluten Free Mushroom Lasagna

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10 Minutes Prep
45 Minutes Total

Gluten Free Mushroom lasagna made with almond flour lasagna sheets, mushrooms, and dairy-are cheese! Perfect for Sunday dinners that roll into weekday meal prep.

Ingredient List
  • 10 oz ricotta, we used dairy-free Small check mark in a circle icon
  • 1/4 cup nutritional yeast Small check mark in a circle icon
  • 25.5 oz Muir Glen Organic Pasta Sauce, Portobello Mushroom Small check mark in a circle icon
  • 1 cup baby Bella mushrooms, chopped Small check mark in a circle icon
  • 14 oz mozzarella cheese, we used dairy-free Small check mark in a circle icon
  • 1 package lasagna sheets, we used almond flour sheets Small check mark in a circle icon
  • aluminum foil Small check mark in a circle icon
Preparation
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the ricotta with nutritional yeast.
  3. Get out your 4 quart baking dish, then start to layer in the ingredients.
  4. First, add a layer of mushrooms and sauce. Then add in a layer of your lasagna noodles. Top the noodles with mozzarella and a thin layer of the ricotta mixture. (Check package instructions on lasagna to make sure you don't need to pre-bake yours.)
  5. Top with more mushrooms, sauce, nutritional yeast, noodles, and mozzarella. Continue until you're out of ingredients. End with a handful of mushrooms and more cheese on top.
  6. Cover with foil and transfer to the oven to bake for 15 minutes.
  7. Remove from the oven, take off the foil, and increase the heat to 400 degrees. Bake for an additional 20 minutes.
  8. When the cheese is melted and golden, your lasagna is done! Remove from the oven, let cool, and enjoy!