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vegan lasagna

Vegan Lasagna With Spinach and Mushrooms

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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 12 lasagna  noodles 
  • 3 tablespoons  olive oil
  • 4 cloves garlic,
  • 1 large  onion
  • 2 cups  shiitake, cremini or button mushrooms, sliced
  • 5 cups  fresh spinach
  • 2 cups  dairy-free ricotta cheese
  • 2 cups  vegan mozzarella cheese
  • 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

Method
 

  1. Start by boiling the lasagna noodles according to the package instructions. To avoid overcooking them, aim for “al dente.” Once cooked, drain the noodles and rinse them under cold water to stop further cooking. Set them aside on a baking sheet to prevent sticking.
  2. While the noodles are boiling, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent. Then, stir in the minced garlic and cook for another minute.
  3. Next, toss in the sliced mushrooms. Cook them for 7–8 minutes, stirring occasionally, until they release their moisture and begin to brown. Add salt, pepper, dried basil, and oregano to season the mushrooms.
  4. Once the mushrooms are well-cooked, add the fresh spinach to the skillet. Stir the spinach for 2–3 minutes until wilted. Once it’s done, remove the skillet from the heat and set the mixture aside
  5. In a bowl, mix the dairy-free ricotta with 1 tablespoon of nutritional yeast. This will enhance the cheesy flavor of your vegan lasagna. You can also add a pinch of garlic powder or fresh herbs to the mixture for extra taste.

Assemble the Lasagna

  1. Start by preheating your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce across the bottom. Lay down your first layer of lasagna noodles, making sure they don’t overlap too much.
  2. On top of the noodles, spread a layer of the sautéed mushroom and spinach mixture. Follow this by adding a few dollops of the vegan ricotta mixture, spreading it evenly over the veggies. Then, sprinkle a handful of shredded vegan mozzarella.
  3. Repeat this process until you’ve used all your ingredients, usually about three layers deep. The top layer should consist of noodles, a final spread of marinara sauce, and a generous sprinkle of vegan mozzarella.

Bake the Lasagna

  1. Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes covered, allowing the lasagna to heat through without drying out. After 25 minutes, remove the foil and bake for an additional 10–15 minutes, until the top layer of vegan mozzarella melts and becomes slightly golden.
  2. Once done, remove the lasagna from the oven and let it rest for about 10 minutes. This resting time helps the layers set, making it easier to slice and serve.

Notes

  1. Use Fresh Ingredients: Fresh spinach, mushrooms, and high-quality marinara sauce elevate the flavors of this mushroom lasagna.
  2. Don’t Overcook the Noodles: To avoid mushy lasagna, cook the pasta noodles to “al dente” before assembling.
  3. Customize the Veggies: While spinach and mushrooms are a classic combo, feel free to add other veggies like zucchini, bell peppers, or even roasted eggplant for more variety.
  4. Make it Gluten-Free: Simply swap the regular lasagna noodles for gluten-free lasagna sheets if needed.