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Spinach and Mushroom Alfredo Lasagna
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Spinach and Mushroom Alfredo Lasagna [Vegan]

A comforting lasagna, with spinach, mushrooms, brought together with a simple, creamy alfredo sauce. Topped with fresh tomatoes, this dish is comforting, but not heavy, leaving plenty of room for dessert.

Ingredients You Need for Spinach and Mushroom Alfredo Lasagna [Vegan]

For the Lasagna:

4 cups mushrooms, sliced
1/2 onion, diced
3 gloves of garlic, crushed
1/2 teaspoon thyme
2 9-ounce boxes frozen spinach
1 box oven-ready lasagna sheets
fresh tomatoes and basil, for topping (optional)

For the Alfredo Sauce:

4 tablespoons olive oil (or vegan butter)
4 tablespoons flour
4-5 cups unsweetened almond milk
2 teaspoons garlic powder
2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup nutritional yeast

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How to Prepare Spinach and Mushroom Alfredo Lasagna [Vegan]

Preheat oven to 375 °F. In a small pot, add spinach and 1/2 cup water. Top with a lid and cook until soft. Drain well, squeeze out any moisture. Wait for it to cool.
In a pan with olive oil, add the mushrooms, salt, pepper, and thyme. Cook until mushrooms begin to brown and all moisture is out.
In a large pot, heat the oil/butter. Whisk in flour until it makes a paste. Slowly add in your almond milk about a 1/2 cup at a time, whisking until there are no lumps. Add the rest of the sauce ingredients and bring to a simmer. Allow sauce to thicken.
In an 8×8 pan, first add a layer of the sauce. Then pasta, spinach, mushrooms, sauce, and pasta again until you run out. Top last with pasta sheets and sauce.
Cover the dish and place it in the oven for 20-25 minutes, then allow it to cook, uncovered, for another 5 minutes
Remove from oven and let cool for 10 minutes before serving. Top with fresh tomatoes and basil.

Nutritional Information

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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