• Clara Blanchette

Paleo + Vegetarian Mushroom Lasagna


I hope you're licking your lips, 'cause it's lasagna time!

yesterday, we tried this recipe. took plenty of pictures because we were sure it would be a success to later on be on my blog. but the night of the supper, I started writing this post, convinced that you guys would adore this chic meal idea. (if you've recognized, I try more and more to publish supper ideas. comment if you like the concept of more meals) so I hope that I'm right and that you will be as happy as me after having eaten this recipe. share it, like it and

comment if you think that this recipe deserves a shoutout.

Basically, this lasagna is gluten-free and dairy-free, it contains my favorite paleo cream; the Belsoy one, and Paris mushrooms, the best. I know some people haaate mushrooms but I sincerely think they're amazing! so, sorry to the peeps who don't really have a great relationship with mushrooms, wait for next week's post, I promise, there won't be any mushrooms in that one! ;)

BTW, we used gluten-free corn pasta because we can tolerate corn, but if you really can't, a magical alternative is zucchini slices. I know it sounds less appealing, but don't worry, I've tried it once and it's really good!

this recipe is from Couteau & Tire-bouchons, and a changed some ingredients for dairy-free and gluten-free alternatives. hope you like it!

Mushroom cream:

- 300 g Paris mushrooms

- 1 egg

- 100 ml Belsoy dairy-free cream

- 30 g Parmesan (if you can tolerate some)

- salt and pepper, nutmeg

in a blender, (I used my Vitamix), blend all ingredients and season until you find your right taste.

for the lasagna mushroom "stuffing"

- 400 g diverse mushrooms

- scallions

- 2 garlic cloves

- parsley

- salt and pepper

chop mushrooms, and cook them in saucepan with a bit of olive oil. Then, add the chopped garlic and scallions, a little chopped parlsey and salt and pepper to taste. mix with mushroom cream.


- 1 2/3 cup almond milk

- 2/3 Belsoy cream

- 1/3 cup gluten-free flour

- 1/3 cup coconut oil or grass-fed butter or palm shortening

- 1 cup parmesan if you can tolerate

melt butter in saucepan and add flour. cook for 2 minutes at medium heat. add milk and cream while beating for a smooth texture. add parmesan and melt, then season.


-grilled nuts

- lasagna pasta


start by greasing your pan and preheating your oven to 190F. then, cover the bottom with your lasagna pasta, and add a slight layer of béchamel, following, the mushroom cream with the mushroom filling. top with nuts and repeat with the pasta, béchamel, cream, mushroom and nuts. place in oven for 30-35 minutes.

you can top with additional grilled mushrooms and nuts,

comment if you like it!!

also, comment what posts you would like to see next. xxx