As a food blogger, you learn over the years what foods are your arch-enemy when it comes to photography. I would say that lasagna is mine! However, this vegan spinach and mushroom lasagna was so tasty, I couldn’t pass sharing it here! It had been entirely too long since I last made lasagna so I was craving it the other week. I’ve tried this recipe a few times now and I originally tried to create a one pot lasagna. It worked pretty well, but photographing it was a nightmare. So, I ditched the one pot method and switched to your regular baked lasagna. Not only was a it a little easier to photograph, I actually liked the flavor of the baked one better too! I think having the extra time to bake vs. making it on the stove top gives the flavors a bit more time to develop.
A super simple tofu ricotta adds protein to this dish and a cashew cream acts as a béchamel. To make the prep for this lasagna go faster and save myself some dishes, I used no-boil lasagna noodles. This also makes just an 8″x8″ pan which I prefer since most lasagna recipes make way too much for just Will and I! This recipe makes about 6 servings. To serve this lasagna, I usually end up pairing it with a side salad like above.
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This vegan spinach and mushroom lasagna is so tasty, you won’t miss the mean and cheese of a traditional lasagna.
Ingredients
Filling and Assembly:
- 1 tablespoon olive oil
- 3 cups chopped cremini mushrooms (~8 oz.)
- 1/2 yellow onion, chopped
- 2 cloves garlic minced
- 1/4 cup red wine
- 1 teaspoon oregano
- Dash of red chili flakes
- 5 ounce bag baby spinach
- 25 ounce jar marinara sauce
- 9 no-boil lasagna noodles
For the Vegan Ricotta:
- 14 ounce package of firm tofu, drained
- 1/4 cup nutritional yeast
- 3-4 basil leaves, chopped
- 3 tablespoons chopped parsley leaves
For the Cashew Cream:
- 1 cup raw unsalted cashews, soaked overnight or 15 min in very hot water
- 3/4 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 teaspoon soy salt
- 1 clove garlic
- 1/4th teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large non-stick skillet, heat the olive oil for 1 minute. Stir in the mushrooms and onion. Cook for 3-5 minutes or until onion is tender and translucent. Stir in the garlic, red wife, oregano, and red chili flakes. Cook another 1-2 minutes until some of the wine has cooked off. Stir in the spinach and cook another 2-3 minutes until wilted. Set aside.
- To make the vegan ricotta, add all the ingredients to a small mixing bowl. Break tofu apart with a fork until crumbled andreas, basil, and parsley are well mixed. Set aside.
- To make the cashew cream, puree all the ingredients together in a single serving smoothie cup or high powered blender until smooth.
- To assemble the lasagna, spread 1/4 cup of the marinara sauce in an even layer onto the bottom of an 8″x8″ baking dish. Top with 3 lasagna noodles then 1/2 of the mushroom spinach mixture, then 1/2 the tofu ricotta, then 1/3 of the cashew cream, and 1/3 of the marinara. Top with 3 more lasagna noodles, the other 1/2 of the mushrooms, the last 1/2 of the tofu ricotta, another 1/3 of the cashew cream and another 1/3 of the marinara. Top with 3 more lasagna noodles. Spread the last of the cashew cream and marinara over the top noodles. Sprinkle with additional nutritional yeast and chopped parsley if desired.
- Cover with aluminum foil and bake for 35 minutes. Take foil off and cook for another 10 minutes.
- Allow to cool for 10-15 minutes before cutting.
That vegan ricotta sounds so delish! I am excited about “officially” meeting you at Blog Brulee!! 🙂
Thanks Tawnie! So excited to “officially” meet you too!!
I agree with you that (my) lasagna never looks that great in a photograph. Yours still makes one hungry!