“Sausage,” Spinach & Mushroom Casserole
Servings: 6 servings
Calories: 615kcal
Ingredients
- 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
Instructions
- 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
Calories: 615kcal | Carbohydrates: 62g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 954mg | Potassium: 706mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1550IU | Vitamin C: 8.8mg | Calcium: 233mg | Iron: 15.7mg