Vegan Lasagna

Vegan Lasagna
Photo Credit: Celine Anderson

This past weekend I had to make dinner for a group of my friends, but with every last one of them being eat eaters, I was a little nervous. My motto when cooking for anyone is always go with Italian and my go to meal is always lasagna. And although I usually made a pretty awesome spinach lasagna, it was loaded with tons of ricotta and mozzarella. This time around I used a vegan ricotta and Daiya, but I was still a little worried. But seeing the way they gobbled it up, I think they enjoyed it.

Vegan Lasagna Before

Vegan Lasagna After

What do you think? Do I have another crowd favorite on my hands?

What You’ll Need:

1 box no boil lasagna noodles

1  16 oz. pkg. frozen spinach

1/2 medium onion, diced

4 cloves of garlic, minced

2 cups baby portabella mushrooms, sliced

1 block firm tofu

3 tbs. nutritional yeast

3 tbs. italian seasoning

1 jar of tomato sauce

1 pkg. Daiya mozzerlla shreds

8 oz. vegan cream cheese

Salt and Pepper

The filling:

1. A large mixing bowl mash tofu with a fork
2. Add nutritional yeast, 2 tbs. Italian seasoning, salt and pepper
3. In a microwave safe bowl defrost spinach in the microwave for 5 minutes.
4. Once spinach is defrosted, using a dish towel squeeze ALL the liquid out
5. Set dry spinach in bowl with ricotta mixture
6. Heat olive oil in a large pan, add onions and sauté on medium heat for about 5 minutes.
7.  Add mushrooms, garlic and a pinch of salt.
8. Cook until mushrooms have caramelized, then add to spinach ricotta mixture.
9. Mix in cream cheese, salt, pepper, and 1 tbs. Italian seasoning.

Assembly:

1. In a lasagna dish, place a thin layer of sauce on the bottom.
2. Place a layer of noodles (feel free to break noodles to make sure they fit evenly.)
3. Spread spinach mushroom mixture on noodles
4. Cover with a thin layer of sauce
5. Sprinkle a handful of cheese
6. Repeat process three more times
7. Enjoy!