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This vegan lasagna delicious and satisfying, and even tempts non-vegans, so it's perfect for sharing at any time of year.

Lasagna With Spinach and Mushrooms [Vegan]

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Calories

163

Serves

12

Cooking Time

60

Ingredients You Need for Lasagna With Spinach and Mushrooms [Vegan]

For the Mushroom Tomato Sauce:

  • 2 med brown onions , processed
  • 2 cloves garlic, minced
  • 8 med sun-dried tomato halves
  • 2 large tomatoes, fresh
  • 1/2 teaspoon instant stock mix or 1 stock cube
  • 12 med mushrooms , processed
  • 5 med tomatoes, fresh
  • 1/4 teaspoon black pepper
  • 2 teaspoon Italian or mixed herbs

For the Spinach Tofu Sauce:

  • 5 cups baby spinach, tightly packed
  • 17 ounces firm tofu
  • 1/6 cup savory nutritional yeast flakes
  • 5 teaspoons tamari or soy sauce

To Assemble:

  • 9 sheets gluten-free lasagne, enough for three layers
  • 1 handful vegan cheese, grated (optional)

How to Prepare Lasagna With Spinach and Mushrooms [Vegan]

For the Mushroom Tomato Sauce:

  1. Process onions until finely chopped (or finely chop by hand).
  2. Fry onions and garlic in water, set aside.
  3. Process mushrooms, add to onions and garlic.
  4. Blend sundried tomatoes, tomatoes and stock paste.
  5. Process blended tomato mix, tomatoes, black pepper and herbs.
  6. Mix into onion, garlic and mushroom mix.

For the Spinach Tofu Sauce:

  1. Process spinach, tofu, yeast and tamari until smooth.

To Assemble:

  1. Layer as follows:
    • 1/2 tomato sauce
    • 3 lasagne sheets
    • 1/2 tofu sauce
    • 3 lasagne sheets
    • 1/2 tofu sauce
    • 3 lasagne sheets
    • 1/2 tomato sauce
  2. Cover and cook at 375ºF for 30 minutes.
  3. Uncover and cook for another 30 minutes.
  4. Leave for 15 minutes too cool and firm up a little.
  5. (Optional) Sprinkle/layer cheese on top.
  6. Cut up and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Serving: 225g; Calories: 163kcal; Carbohydrates: 26.4g; Protein: 9.1g; Fat: 2.9g; Saturated Fat: 0.4g; Polyunsaturated Fat: 1.5g; Monounsaturated Fat: 0.7g; Sodium: 667mg; Potassium: 679mg; Fiber: 2.9g; Sugar: 5.3g; Vitamin A: 2950IU; Vitamin C: 28.1mg; Calcium: 110mg; Iron: 2.9mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Nikki Stokes

See My Recipes

I'm Nikki, and I'm the creator of EatingVibrantly.com. I strongly believe in the power of nutrient-dense, plant-based whole foods to create amazing health and vitality. I love creating delicious, simple, and fun dishes that taste amazing and disappear rapidly off the plate. So there are no rules, absolutes, or judgments in my recipes. Instead, you'll find delicious, nutritious dishes with a strong emphasis on raw, vegan, and whole foods.

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