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Lasagna With Spinach and Mushrooms

Lasagna With Spinach and Mushrooms
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A hearty, dairy-free vegan lasagna layered with savory mushrooms, fresh spinach, and rich plant-based cheeses. This wholesome, allergen-friendly dish is perfect for family dinners and special occasions.

Ingredients

Scale

12 lasagna noodles
3 tablespoons olive oil
4 cloves garlic, minced
1 large onion, chopped
2 cups shiitake, cremini or button mushrooms, sliced
5 cups fresh spinach
2 cups dairy-free ricotta cheese
2 cups vegan mozzarella cheese, shredded
1 tablespoon nutritional yeast
4 cups marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley for garnish

Instructions

  1. 1. Cook lasagna noodles to al dente. Drain, rinse with cold water, and set aside on an oiled baking sheet.
  2. 2. In a large skillet, heat olive oil. Saute onion for 3-4 min, add garlic for 1 min.
  3. 3. Add mushrooms, dried basil, oregano, salt, and pepper. Cook for 7-8 min until browned.
  4. 4. Add spinach and cook for 2-3 min until wilted. Remove from heat.
  5. 5. In a bowl, mix dairy-free ricotta with nutritional yeast.
  6. 6. Preheat oven to 375°F (190°C). Spread 1 cup marinara in a 9×13 dish.
  7. 7. Layer: 3 noodles, 1/2 ricotta mix, 1/2 veg filling, 1/3 mozzarella. Repeat.
  8. 8. Top final layer with last 3 noodles, remaining sauce, and remaining mozzarella.
  9. 9. Cover with foil and bake for 30 min. Uncover and bake 10-15 min more until bubbly. Rest for 15 min before serving.

Notes

  • For gluten-free, use certified GF noodles.
  • Let lasagna rest after baking for clean slices.
  • Homemade cashew ricotta is a great alternative to store-bought.
  • Can be assembled and refrigerated 24 hours ahead of baking.

Nutrition

Find it online: https://cleanvegankitchen.com/lasagna-with-spinach-and-mushrooms/