Prepare to embark on a culinary journey that will transform your perception of vegan cuisine forever! This Spinach Mushroom White Lasagna is not just a meal; it's a creamy, flavor-packed experience that proves plant-based dishes can be just as decadent and satisfying as traditional recipes. Imagine layers of tender lasagna noodles, rich vegan ricotta, earthy mushrooms, and vibrant spinach, all melding together in a mouthwatering symphony that will have even die-hard meat-lovers asking for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups fresh spinach
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegan ricotta
- 2 cups marinara sauce
- 1 cup nutritional yeast
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Cook lasagna noodles according to package instructions in salted water until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a large skillet, sauté chopped onions and minced garlic in olive oil over medium heat until translucent and fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-6 minutes.
- Stir in fresh spinach and cook until wilted, then season with salt, pepper, and dried oregano. Remove from heat and set aside.
- In a mixing bowl, combine vegan ricotta, nutritional yeast, and additional salt and pepper to create a creamy filling.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place a layer of lasagna noodles, followed by a spread of vegan ricotta mixture, then the mushroom-spinach mixture.
- Repeat layering process, ensuring each layer is evenly distributed, ending with a final layer of noodles topped with marinara sauce.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until the top is lightly golden and edges are bubbly.
- Let the lasagna rest for 10-15 minutes before serving to allow it to set and cool slightly.
- Garnish with fresh herbs like basil or parsley, and serve hot.
Tips
- For the creamiest vegan ricotta, let your mixture sit for 10-15 minutes before layering to allow flavors to meld.
- Use fresh, high-quality nutritional yeast for the most authentic cheesy flavor.
- Don't skip letting the lasagna rest after baking - this helps the layers set and makes cutting easier.
- If the top starts browning too quickly, cover with foil to prevent burning.
- For extra flavor, consider adding a sprinkle of vegan parmesan or nutritional yeast on top before the final bake.
- Ensure your mushrooms are well-sautéed to develop a deep, rich flavor that adds complexity to the dish.
- Use fresh herbs like basil or parsley as a final garnish to add a burst of freshness and color.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
