Vegan Spinach Mushroom Lasagna
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this spinach mushroom lasagna at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness.
This lasagna is also cat friendly, as I caught Archie sitting on the counter nibbling on it after I turned my back. I guess that cliché about orange cats and lasagna is true! I wouldn’t advise that you serve this to your feline companions, though.
Spinach Mushroom Lasagna
Spinach Mushroom Lasagna comes together quickly, and it will impress just about any dinner guest. It's even better the next day, so make sure you make enough for leftovers!
For the Ricotta
- 1 package 14 ounces firm tofu, drained and pressed
- 1/2 cup raw cashews
- 1/4 cup lemon juice
- 1/2 cup nutritional yeast
- 2 tablespoons vegetable stock
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- 6 ounces baby spinach
For the Lasagna
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 pound mushrooms, chopped
- 1 28-ounce can tomato sauce
- 1 10-ounce package no-cook lasagne noodles
- 1 cup shredded vegan mozzarella cheese, optional
Make the Ricotta
Preheat the oven to 350°F.
Blend the tofu, cashews, lemon juice, nutritional yeast, vegetable stock, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add more vegetable stock a teaspoon at a time if the mixture is too thick. Add the spinach and pulse until it’s mixed in.
Make the Lasagna
Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt, and cook until they’re soft.
Spoon one-quarter of the tomato sauce over the bottom of a casserole dish. Layer one-third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with one-third of the noodles. Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles, and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the vegan cheese over the top. Bake for another 15 minutes.
Serve hot. This tastes even better reheated the next day!
From What's for Dinner by Dianne Wenz. Reprinted with permission.
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