Description
Vegan Mushroom and Spinach Lasagna is a comforting, plant-based dish that combines layers of tender noodles, flavorful mushrooms, and vibrant spinach, all enveloped in a creamy vegan ricotta. This easy-to-make recipe is perfect for family gatherings or cozy weeknight dinners. Packed with nutrients and bursting with flavor, it’s sure to impress both vegans and non-vegans alike.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup silken tofu
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Chop onions and garlic.
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until soft (about 3 minutes). Add mushrooms; cook until golden brown.
- Stir in fresh spinach until wilted (about 2 minutes). Remove from heat.
- In a bowl, blend silken tofu with crushed tomatoes, nutritional yeast, Italian seasoning, salt, and pepper until smooth.
- In a baking dish, layer noodles, half of the mushroom-spinach mixture, and half of the tofu-tomato sauce. Repeat layers and finish with remaining sauce.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 230
- Sugar: 5g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg