Best Vegan Spinach And Mushroom Lasagna Recipes

VEGAN SPINACH AND MUSHROOM LASAGNA

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.

MUSHROOM AND SPINACH LASAGNA (VEGAN)

Steps:

• Using your food processor, process the cashew nuts, nutritional yeast, maple syrup, and water until totally smooth (use a sieve if you are unsure, and return to the processor again if needs be).
• Meanwhile, heat up some olive oil, and fry your scallions and garlic for a minute or two, stirring all the time.
• Then throw in your mushrooms, and allow to cook for a further few minutes until well cooked, and a little wilted from the heat.
• Next, pour in your cashew cream, add the chilli powder, salt and mustard, mix and allow to simmer for around 10 minutes.
• Add in your grated cheese, and if needs be, add a very little amount of water every now and then if the sauce over-thickens.
• Pre-heat your oven to 400ºF (200ºC), and grease an oven-proof dish (mine measured 9½" x 6½" x 2")
• Then place three sheets of the lasagna across the base of the dish, and pour in half the sauce. Then add half of the spinach, distributing as evenly as possible.
• Repeat the above process, but also use 90 percent of the cream sauce. You will then be left with one sheet of lasagna - break it up and add it here and there, and then pour the little remaining sauce over it.
• Add more cheese on top if you wish, and then add half the parsley, followed by a cup of vegan milk poured around the 4 edges of your dish.
• Finally, drizzle some olive oil on top and place in your pre-heated oven until golden on top (around 30-40 minutes).
• Remove from oven, and sprinkle on some more freshly chopped parsley before serving. Bon Appétit !