Print
Vegan Spinach and Mushroom Lasagna

Vegan Spinach and Mushroom Lasagna

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Entree, Main Dish
  • Method: stove-top, baked
  • Cuisine: Vegan, Italian

Description

This vegan spinach and mushroom lasagna is so tasty, you won’t miss the meat and cheese of a traditional lasagna.


Ingredients

Filling and Assembly:

  • 1 tablespoon olive oil
  • 3 cups chopped cremini mushrooms (~8 oz. pkg)
  • 1 cup chopped yellow onion (~1/2 onion)
  • 2 cloves garlic, minced
  • 1/4 cup red wine
  • 1 teaspoon dried 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
  • 2 teaspoons dried basil
  • 3 teaspoons dried parsley

For the Cashew Cream:

  • 1 1/2 cups raw unsalted cashews, soaked overnight or 15 min in very hot water
  • 3/4 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon soy sauce

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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 wine, 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.
  3. To make the vegan ricotta, add all the ingredients to a small mixing bowl. Break tofu apart with a fork until it resembles ricotta. Stir in the yeast, basil, and parsley. Set aside.
  4. To make the cashew cream, puree all the ingredients together in a blender. 
  5. To assemble the lasagna, spread 1/4 cup of the marinara sauce in an even layer onto the bottom of an 8″x 8″ 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.
  6. Cover with aluminum foil and bake for 35 minutes. Take foil off and cook for another 10 minutes.
  7. Allow to cool for 10-15 minutes before cutting.