VEGAN SPINACH AND MUSHROOM LASAGNA
We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
- Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
- Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Denise Kotze
[email protected]This lasagna was a bit too bland for my taste. I would add more spices next time.
Gregory Homan
[email protected]I'm not a vegan, but I'm always looking for healthy and delicious recipes. This lasagna fit the bill perfectly.
Corey Vincent
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
rosy akter
[email protected]I made this lasagna for my vegan friend and she loved it.
Samantha Minnear
[email protected]I highly recommend this lasagna.
Adnan Ovi
[email protected]This recipe is a keeper!
Void Ps4
[email protected]Delicious!
Aman Jr
[email protected]This lasagna was easy to make and it turned out great. I'll definitely be making it again.
Noor Zareenxwazir
[email protected]I was skeptical about how a vegan lasagna would taste, but I was pleasantly surprised. It was very flavorful and satisfying.
shibpada sarker
[email protected]I'm not vegan, but I'm always looking for new and interesting recipes. This lasagna was a great way to try something different and it was really good.
Malachi Windham
[email protected]I made this lasagna for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Waqif Afridi
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The lasagna was delicious and everyone loved it.
vayo cheyech
[email protected]I've made this lasagna twice now and it's become a new favorite. It's easy to make and always turns out perfect.
Kamau Mûturi
[email protected]This vegan lasagna was a hit with my family! The spinach and mushrooms were a delicious combination, and the cashew cheese was a great substitute for traditional cheese.