Description
This Vegan Spinach Lasagna is a delicious and wholesome plant-based twist on the classic Italian dish. Featuring layers of whole wheat lasagna noodles, sautéed spinach and vegetables, creamy vegan ricotta-style cheese, and rich marinara sauce, it’s a perfect comforting meal for vegans and non-vegans alike. The addition of nutritional yeast adds a savory, cheesy flavor, making the dish irresistibly satisfying.
Ingredients
Scale
Noodles
- 9 lasagna noodles (whole wheat or gluten-free)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, thinly sliced
Cheese & Sauce
- 2 cups ricotta-style vegan cheese (store-bought or homemade)
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup nutritional yeast (optional, for added flavor)
Seasonings & Oils
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and set aside to cool.
- Sauté Onion: In a large skillet over medium heat, heat olive oil. Add diced onion and sauté for about 5 minutes until translucent.
- Add Garlic and Mushrooms: Add minced garlic and sliced mushrooms to the skillet and cook for an additional 5 minutes until mushrooms soften.
- Cook Spinach and Zucchini: Stir in chopped spinach and zucchini, cooking for 3-4 minutes until spinach wilts and zucchini becomes tender. Season with oregano, basil, salt, and pepper. Then remove from heat.
- Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer Ingredients: Place three lasagna noodles in a single layer over the sauce. Spread half of the vegan ricotta cheese over the noodles, then half of the sautéed vegetable mixture, and then a layer of marinara sauce.
- Repeat Layering: Add another three noodles, the remaining vegan ricotta cheese, the rest of the sautéed vegetables, and another layer of marinara sauce.
- Top Layers: Finish with the final three noodles and cover with the remaining marinara sauce. If desired, sprinkle nutritional yeast evenly over the top for a cheesy flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the lasagna is heated through and the top has a slight golden color.
- Rest and Serve: Remove from oven and let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.
Notes
- For a gluten-free option, use gluten-free lasagna noodles.
- You can make your own vegan ricotta using tofu or cashews blended with lemon juice and nutritional yeast.
- Nutritional yeast is optional but adds a cheesy flavor that complements the dish well.
- Letting the lasagna rest after baking helps it set and makes it easier to slice.
- Feel free to add other vegetables like bell peppers or eggplant for added flavor and nutrition.
