Vegan Creamy Spinach Mushroom Lasagna
This vegan creamy spinach mushroom lasagna is utterly delicious. If you love flavorful, comforting pasta dishes, then every bite of this dish will make you excited for the next.
Ingredients
Creamy Spinach Mushroom Filling
- ¼ cup Olive Oil
- 1 medium Yellow Onion diced
- ¼ cup Garlic minced
- 4 oz Mushrooms diced
- 7 oz Spinach chopped
- 14 oz Firm Tofu pressed
- 1 cup Cashews
- 1 cup Plant-Based Milk
- 1 tbsp Nutritional Yeast
- 1 tbsp Lemon Juice
- 1 tsp Italian Seasoning
- 1 tsp Salt or to taste
- ½ tsp Black Pepper or to taste
Assembling and Baking
- 12 Lasagna Noodles
- 4 oz Vegan White Cheese
- a drizzle Olive Oil
Instructions
Creamy Spinach Mushroom Filling
- Heat a pan over medium heat. Add olive oil and onion and sauté for 5 to 7 minutes, or until softened. Add garlic and sauté for 2 additional minutes.
- Add mushrooms and slowly start adding spinach. Mix together and sauté for 5 minutes, then remove from heat.
- In a medium mixing bowl, crumble tofu and then set aside.
- In a food processor, add cashews, milk, nutritional yeast, lemon juice, Italian seasoning, salt and pepper and blend until smooth. Transfer blended ingredients to the mixing bowl with the crumbled tofu. Add cooked spinach and mushrooms and mix well.
Assembling and Baking
- Boil noodles according to their package.
- Preheat the oven to 350 F. In the meantime, in an 8-inch deep baking pan, start layering the spinach mushroom cheese filling followed by a layer of lasagna pasta noodles, then spread white cheese evenly. Repeat this layer, leaving some of the spinach mushroom cheese filling for the final topping.
- Cover with foil paper and bake for 30 minutes. Take the foil off, drizzle olive oil and bake for another 15 minutes. Remove from the oven and allow the pan to cool down for 5 to 7 minutes.
- Serve hot.