Adj, Adv, Archaic /ˈverelē/

truly; certainly.





Updated 23/03/30


Skillet Cashew Alfredo Mushroom Lasagna

Can I get a yes and yes for one pot plant rich delicious meals!!! 🙋🏼‍♀️

This mushroom skillet lasagna made with our super duper flavour-packed and nutritious cashew Alfredo will elevate your plant-rich dinner! When you set this beauty pot on the table everyone will be reaching!!!

Wishing you a healthy meal time filled with nourishment and gratitude!

By Karlene Karst


5 tbsp extra-virgin olive oil, divided

12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini) – trimmed and torn into 1″ pieces

1 1/2 tsp kosher salt

2 tbsp thyme leaves

1 large shallot, finely chopped

2 cloves of garlic

2 pouches of Verily Kitchen Cashew Alfredo

1 cup of water

Freshly ground pepper

1 lemon

8 oz. regular lasagna noodles, broken in half

4 oz. mozzarella, thinly sliced

Finely grated Parmesan Cheese (for serving)


  1. Heat 3 tablespoons of olive oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high heat. Add mushrooms and cook, undisturbed, until starting to golden brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown for 5 to 7 minutes. Transfer to a bowl; mix in thyme.
  2. Reduce heat to medium-low. Heat remaining 2 tablespoons of olive oil in skillet. Add shallot and garlic and cook, stirring until starting to soften, about 1 minute.
  3. Add 2 pouches of Cashew Alfredo sauce, 1 cup of water, then finely grate zest of 1/4 lemon into pan. Increase to medium heat and cook until gently bubbling.
  4. Add 1/3 of noodles pushing down into sauce to submerge, followed by 1/3 of mushrooms.
  5. Repeat with half of the remaining mushrooms and noodles. Top with another layer of noodles. Set remaining mushrooms aside.
  6. Cover with a lid and cook for 15 minutes. Uncover; gently lift and separate the noodles occasionally with tongs or a spatula to let sauce flow around. Let the sauce thicken and the noodles cook through for about 6 to 8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  7. Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots for about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan cheese and season with pepper. Let it sit for 5 to 10 minutes. Cut lemon into wedges and serve with lasagna.

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