Vegan Spinach and Mushroom Lasagna
This vegan lasagna recipe is a little complicated but well worth it. This is my go-to dish when I have guests over and they can’t believe this is vegan. This recipe uses our Tofu Ricotta and Marinara Sauce recipes.
Vegan Spinach and Mushroom Lasagna
Servings 8 people
Ingredients
- 2 batches Tofu Ricotta
- 2 batches Marinara
- 1 medium tomato ; sliced
- 1 pound lasagna noodles no cook noodles work great
- 8 oz vegan mozzarella
Mushroom Filling
- 16 ounces crimini mushrooms
- 1 teaspoon olive oil
- 6 cups spinach
- salt
Instructions
- Remove any tough stems and slice mushrooms. Heat oil in a large saute pan over high heat. Add mushrooms and cook for about 5 minutes until browned. Fold in spinach, add pinch of salt and cook until spinach is wilted; about 3 minutes. Turn off heat.
- Heat oven to 375.
- Cook noodles according to the directions. Ladle 1 cup of sauce into bottom of 11x7 pan. Cover bottom with noodles. Spread 1/3 of ricotta, followed by 1/3 mushrooms, then another cup of sauce. Sprinkle a 1/4 of the mozzarella, then layer noodles. Repeat layers ending with noodles the last of the sauce and remaining ricotta. Layer tomatoes then top with remaining mozzarella.
- Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake 25-30 minutes, or until edges of the noodles brown.
- Let sit for 15 minutes before serving.
Notes
It is easiest to evenly distribute your tofu ricotta if you use a zip seal bag as a make-shift piping bag. I like the distribution best with a dime sized hole in the corner.
