Brunch Lasagna

A colorful and hearty brunch lasagna recipe that is anything but boring.

Photos by:  Abirami Gunasekaran @Veg2nonveg_kitchen

  • 15 min

  • 25 min

  • 40 min

    Total time
  • 6

  • Easy

  • 13


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Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice recipe


  • 1 lb Hungry Planet Italian Sausage™Buy Now
  • 10 oz lasagna noodles
  • 2 tbsp safflower oil
  • ¼ cup all-purpose flour
  • 1 tsp arrowroot powder
  • 2 cups vegetable stock*
  • 1 tbsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ cup soy milk*
  • * Please use whatever products you have in your kitchen; vegan ingredients are just what we have in ours.


  • Step 1.

    Preheat oven to 350°F. Boil lasagna noodles, oil slightly and set aside.

  • Step 2.

    Crumble 1 lb Hungry Planet Italian Sausage™ into pieces no larger than the end of your index finger and brown in a large skillet over medium-high heat with 2 tbsp safflower oil.

  • Step 3.

    In a medium sized saucepan, make gravy with ¼ cup flour, 1 tsp arrowroot powder, 2 cups vegetable stock, 1 tbsp poultry seasoning, ½ tsp salt, ½ tsp pepper, 1 tsp onion powder, and 1 tsp dried parsley. Whisk this mixture over medium heat until it begins to thicken. Whisk in ½ cup of soy milk or other milk alternative. Continue to stir until the sauce coats a spoon.

  • Step 4.

    Add cooked sausage to the gravy skillet. Cook over low heat until combined, about 3- 4 minutes. Taste for salt and pepper.

  • Step 5.

    Layer noodles and gravy into 9 x 13 pan, beginning and ending with gravy. Garnish with herbs and diced bell peppers. Cover with aluminum foil and bake for 20-25 minutes or until thoroughly heated and bubbly. Allow to cool for 5 minutes before serving.

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