ORDER NOW
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products I love, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox!
Enter your email and I'll send the free ebook right over!
Read our privacy policy for how we collect and use your information.
Last Updated on January 20, 2020
If you think you’ve had your best lasagna… think again my friend, think again. I’m calling it breakfast lasagna, but you can certainly have it any time of the day. Layers of vegan sausage, onion, mushrooms, tofu, and spinach slathered with vegan hollandaise sauce… I told you this might be the best lasagna you’ve ever had!
I’m pretty sure lasagna is one of those dishes that everyone loves. I am so grateful for gluten-free lasagna noodles, or I would be one very sad lady. And although the traditional lasagna is the bomb, I wanted to create a different version, and one that could be enjoyed for breakfast!
[yikes-mailchimp form=”1″]
If you haven’t been introduced to Beyond Meat yet (ugh.. how rude!), let me do the pleasure. They create plant-based meats that are so freakin’ delicious, they have really changed the game in vegan cuisine at least for someone like me who used to eat meat and misses the dishes that contain it. I used their sweet Italian “sausage” in this recipe, and although I am sure this breakfast lasagna would be great without it, I highly urge you to try it.
This recipe does take a bit longer than my normal 30-minute meal, but I promise it’s worth the extra minutes. The prep work is fairly simple, so that’ll save you some time. And feel free to make this the night before and simply warm the next morning for your weekend brunching! I’d love to hear your thoughts in the comments below, and I always love seeing your recreations on Instagram and Facebook!
** Recipe inspired by Hot For Food
** If you can't find non-dairy creamer or half & half, you can substitute coconut milk or more almond milk
This post may contain affiliate links. As an Amazon Associate and an affiliate for other programs, I earn a commission from qualifying purchases. Read the disclosure policy for more information.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31
[…] “Sausage”, Onion, Spinach, Mushroom Breakfast Lasagna: https://healthylittlevittles.com/sausage-onion-spinach-mushroom-breakfast-lasagna/ […]
I’ve never made a breakfast lasagna but after seeing this one I need to.
It’s a real treat! Hope you like it as much as my family and I do!