Easy Vegan Spinach and Mushroom Lasagna

Name: Easy Vegan Spinach and Mushroom Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon basil; 0 teaspoons cayenne pepper; 227 grams fresh mushrooms, sliced; 283 grams frozen chopped spinach, thawed and drained; 1 teaspoon chopped garlic; 1 teaspoons garlic powder; 9 lasagna noodles (regular lasagna noodles, uncooked); 2 Tbsps nutritional yeast (adds a cheesy taste); 2 teaspoons oregano; 1 teaspoons rosemary, crushed; 1 teaspoon salt (optional); 1 kilograms spaghetti sauce (or your favorite pasta sauce); 454 grams tofu (firm, reduced-fat recommended–not silken!); 2 Tbsps water

Easy Vegan Spinach and Mushroom Lasagna might be just the Mediterranean recipe you are searching for. One serving contains 194 calories, 12g of protein, and 2g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 9. If you have garlic powder, water, oregano, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Remove from heat and add the spaghetti sauce.

Ingredients you will need

Pasta Sauce

Place the tofu and thawed spinach in the food processor and process briefly.

Ingredients you will need

Spinach

Tofu

Equipment you will use

Food Processor

Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.) Preheat the oven to 375 degrees.

Ingredients you will need

Potato

Tofu

Equipment you will use

Food Processor

Potato Masher

Oven

Spread half of the sauce in the bottom of a 9×12-inch pan.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them.

Ingredients you will need

Pasta

Sauce

Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes.

Ingredients you will need

Pasta

Sauce

Tofu

Equipment you will use

Oven

Aluminum Foil

Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Ingredients you will need

Black Olives