Mushroom & Turkey Lasagna Recipe
Mushroom & Turkey Lasagna Recipe arrives dramatically, replacing actual turkey with plants, because compromise tastes better with melted cheese tonight.
You layer mushrooms, vegan turkey crumbles, noodles, and sauce, creating comfort food that feels oddly responsible and satisfying.
Mushroom & Turkey Lasagna Recipe
This Mushroom & Turkey Lasagna Recipe features mushrooms, plant-based turkey crumbles, tomato sauce, and creamy dairy-free layers baked together.
Ingredients
Method
- Preheat oven to 375°F.
- Cook noodles according to package instructions; drain.
- Heat olive oil in skillet over medium heat.
- Cook onion and mushrooms for 5 minutes.
- Add garlic and vegan turkey crumbles; cook 4 minutes.
- Stir crushed tomatoes, tomato paste, seasoning, salt, and pepper into skillet.
- Simmer mixture for 8 minutes.
- Blend tofu, nutritional yeast, lemon juice, and plant milk until creamy.
- Spread ½ cup sauce into baking dish.
- Place noodle layer evenly.
- Spread cream mixture across noodles.
- Add mushroom-turkey sauce layer.
- Repeat layering twice.
- Sprinkle dairy-free mozzarella on top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 10 minutes before serving.
Notes
Nutritional values (per serving)
Calories: 340Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 39g
Fiber: 7g
Protein: 23g
Vitamins and minerals (per serving)
Iron: 22%Calcium: 20%
Vitamin A: 18%
Potassium: 15%
Magnesium: 12%
Additional notes / tips
- Brown mushrooms well for deeper flavor.
- Add smoked paprika for savory richness.
- Let baked lasagna rest before slicing.
- Sprinkle fresh basil before serving.
- Use whole-grain noodles for extra texture.
