Mushroom Broccoli Lasagna with Sweet Potato Cream Sauce




1 package mushrooms (sliced white or baby bella)
2 cups broccoli
2 oz. extra virgin olive oil
1 large sweet potato
2  cloves of garlic
3-4 cups or marinara sauce (preferably homemade)
2-3 cups vegan soy or nut cheese
1/2 cup nutritional yeast
1 1/2 - 2 cups of cashews
1/2 lemon, juiced 
1 package lasagna noodles
Salt and Pepper
Small handful of Hemp Hearts



(Sweet Potato and Cashew Ricotta)

Start by making the cashew cheese. First peel and cut the potatoes into small, quarter-sized chunks. Steam the sweet potatoes until you can poke a fork through with ease. As these steam, you can add the cashews to the boiling water underneath (this can also be made overnight). When cashews and sweet potatoes are ready, simply remove from heat and strain cashews into a separate bowl. Be sure to save the water just in case.

Next, add the cashews to a high-speed blender with fresh squeezed lemon juice, half of the nutritional yeast, salt, pepper, and 1 of the garlic cloves.

  • PRO TIP: Roast the garlic cloves prior to blending for a next-level flavor.

Pulse and slowly add a little olive oil and a variable amount of the remaining cashew water to make it creamy and "ricotta cheese" looking. Add a little more olive oil and the cashew water if you like it even creamier. When the cheese is ready, set in refrigerator to cool.

(Lasagna Construction)

Start by boiling lasagna noodles in a large pot until soft but but not fully cooked or what we might call "al dente". Be sure to add a little salt and olive oil prior to boiling the water to limit the noodles sticking to each other and optimizing cooking. It's recommended you only cook 5-6 noodles at time but seriously we do like 1 or two at a time. It may seem time-consuming but it’s worth it, especially if you’re using gluten-free noodles. As you slave through the noodle cooking, you can use the downtime to starting by mincing and sautéing the other garlic clove. Add the mushrooms and broccoli with salt and pepper as the garlic browns. 

When noodles and the “innards” are ready, begin layering the lasagna. Preheat oven to 420. Next, in a large, rectangle baking pan start by adding a layer of marinara sauce. Not a puddle of it, but don't go light either. Follow this up by layering each ingredient in this order: (as the lasagna is coming closer to you!) If that makes sense.

Noodles (cover the entire area)
Sauce Again
Veggies (Mushrooms and Broccoli)
Cashew Cheese (Blobs and loosely spread)
Vegan/Soy Cheese (not too heavy)
Sprinkle of Nutritional Yeast

And repeat until the pan is full and/or you've run out of noodles. Be sure to end the sequence with vegan cheese, nutritional yeast, and a sprinkling of sea salt. 

Bake for about 35-40 minutes depending on the noodles. Be sure to check the cooking instructions on the box as it can be quite variable when you start dealing with gluten-free brands. 

When ready, remove from the oven and rest about 10 minutes. Cut, scoop, and enjoy! 

A nutrient-dense hearty Italian favorite, sacrifice free ya'll. We would also recommend you serve this with a side a of garlic bread (even if it's lazy stove-top Texas Toast style).