"Sausage," Spinach Breakfast Casserole

“Sausage,” Spinach & Mushroom Casserole

This casserole is perfect for breakfast if you’re having overnight guests. For a non-vegetarian meal, you can swap the vegan sausage for regular sausage.

5 from 1 vote
"Sausage," Spinach Breakfast Casserole
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“Sausage,” Spinach & Mushroom Casserole

Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: Breakfast, Main Course
Servings: 6 servings
Calories: 615kcal
Author: Gina Fontana


  • 2 tablespoons olive oil
  • 14 ounces vegan sausage (I used Beyond Meat)
  • 1 medium onion , diced
  • 8 ounces sliced mushrooms
  • 7 ounces extra-firm tofu
  • ¼ teaspoon ground turmeric
  • 2 tablespoons nutritional yeast flakes
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste
  • 1 (10-ounce) package gluten-free, oven-ready lasagna noodles
  • 2 handfuls spinach
  • ½ cup vegan shredded Parmesan cheese, plus more for topping
  • Vegan shredded mozzarella cheese , for topping

For the vegan hollandaise sauce:

  • 6 tablespoons vegan butter
  • 6 tablespoons gluten-free all-purpose flour
  • 1 cup non-dairy cream/half-and-half (I used Ripple Foods)
  • 2 cup unsweetened almond milk
  • 2 tablespoons vegan mayonnaise
  • 4 teaspoons Dijon mustard
  • 4 tablespoons nutritional yeast flakes
  • 4 tablespoons lemon juice
  • Kosher or fine sea salt , to taste


  • Preheat the oven to 450°F. Grease a 2-quart baking dish with gluten-free nonstick cooking spray.
  • In a large skillet, heat the olive oil over medium heat. Add sausage (casing removed) and cook per package directions. Push the sausage to one side of the skillet, then add onions and sauté for a few minutes. Add the mushrooms and sauté for an additional few minutes. Mix in with the sausage. Add tofu, turmeric, nutritional yeast, onion powder, garlic powder, salt, and pepper and sauté for about 5-7 minutes, then set aside.
  • Make the hollandaise sauce. In a medium saucepan, melt the butter over medium heat, then whisk in the flour until the butter is absorbed by the flour. Turn heat to high, then add the creamer and almond milk and whisk to dissolve the flour, creating a roux. Add mayonnaise, mustard, 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 thicken for a few minutes, whisking occasionally.
  • Set aside some hollandaise sauce for serving. Pour enough sauce into the prepared baking dish to cover the bottom. Layer the lasagna in this order: lasagna noodles, spinach, sausage mixture, hollandaise sauce, and Parmesan cheese. Repeat until you get to the top of the baking dish, ending with the hollandaise sauce. Top with additional Parmesan cheese and a handful of mozzarella.
  • Cover with foil and bake 30-45 minutes, until the noodles are soft when a knife is inserted.


Nutrition Facts
“Sausage,” Spinach & Mushroom Casserole
Amount Per Serving
Calories 615 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g25%
Cholesterol 5mg2%
Sodium 954mg40%
Potassium 706mg20%
Carbohydrates 62g21%
Fiber 6g24%
Sugar 8g9%
Protein 32g64%
Vitamin A 1550IU31%
Vitamin C 8.8mg11%
Calcium 233mg23%
Iron 15.7mg87%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Casserole Gina Fontana Magazine Mushrooms Sausage Spinach
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