Description
A delicious vegan lasagna made with layers of noodles, marinara sauce, sautéed mushrooms, spinach, and vegan ricotta.
Ingredients
Scale
- 9 lasagna noodles (vegan-friendly)
- 2 cups fresh baby spinach (rinsed)
- 2 cups cremini mushrooms (finely chopped)
- 1 cup vegan ricotta cheese
- 3 cups marinara sauce
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried oregano
- Olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
- In a large pan over medium heat, sauté chopped mushrooms with garlic powder and oregano until golden brown, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- In the greased baking dish, spread a layer of marinara sauce, followed by noodles, half of the mushroom-spinach mixture, dollops of vegan ricotta, and a sprinkle of nutritional yeast. Repeat layers until ingredients are used up.
- Top with noodles, marinara sauce, and more nutritional yeast. Cover with foil.
- Bake for 30 minutes covered; remove foil and bake an additional 15-20 minutes until bubbly.
Notes
- This lasagna is made without dairy and is completely vegan-friendly.
- Feel free to add your favorite vegetables to the layers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg