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Easy Mushroom & Kale Lasagna (V + GF)


I think just about everyone loves it.

So here is a recipe I created that is super satisfying and as easy as homemade lasagna can get! In only an hour!

gluten free vegan mushroom and kale lasagna on a plate

How good does this look?

organic green lentil lasagne

This is the oven-ready pasta I recommend. Super clean, GF, and organic!

fresh lacinato kale

I used Lacinato kale, however, I'm sure regular would be fine too. I like the darkest greens I can find. Usually the produce darker in color = more nutrients.

mushrooms being sauteed in a pan

Easy Mushroom & Kale Lasagna (V + GF)

Servings: 5-6

Time: 1 hour


1 pkg. Explore Cuisine Green Lentil Lasagne (Oven Ready)

1 bunch Lacinato kale

1 medium onion

6 cloves garlic

4 cups sliced mushrooms

2 tsp. Italian seasoning

2 tsp. white wine vinegar

2 TB neutral oil

salt & pepper to taste

1 (24 oz) jar of marinara

1 (8 oz.) pkg. of vegan mozzarella cheeze (I used Follow Your Heart!)

Chopped fresh basil, to serve


Preheat oven to 400 F. Get baking pan out and a large skillet.

Preheat skillet with the oil on medium.

Chop the onion and mince the garlic.

Add to your skillet and saute for four minutes.

Meanwhile, chop up the kale to bite-sized pieces.

Add your sliced mushrooms to the onion/garlic.

Keep stirring occasionally until they cook down for about another 4 minutes.

Next, add the chopped kale, italian seasoning, and white wine vinegar.

Saute for another 2 minutes.

Add salt and pepper to taste.

Turn off burner and set to the side.

Next, you will be assembling the lasagna.

In your baking pan, make layers with the marinara, filling, cheeze and lasagna noodles by starting and ending with the sauce.

To start,

On the bottom of the baking dish, spread about 1 cup of marinara sauce.

2nd layer: noodles

3rd: some marinara to cover noodles

4th: about 1.5 cups of filling

5th: sprinkle of cheeze

Just keep following this cycle until you've used all of your noodles.

Make sure you end with the sauce and sprinkle of cheese!

Bake for about 35 to 40 minutes, keeping an eye on it in case it starts getting dark on the top.

If it does, just cover it with some tinfoil!

When the lasagna is thoroughly cooked, take out of oven and let sit for about 5-10 minutes. Sprinkle with fresh basil and enjoy!

Keeps for about 3 days covered & in fridge.


You can use whatever type of lasagna you want, but I've found this brand is easiest and quick. Make sure the package says oven-ready, otherwise you may have to boil the noodles before layering & baking.

gluten free vegan mushroom and kale lasagna on a plate


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