Creamy Vegan Spinach and Mushroom Lasagna
This delectable Creamy Vegan Spinach and Mushroom Lasagna is a showstopper that's sure to impress both vegans and non-vegans alike. Made with a wholesome blend of firm tofu, vegan cream cheese, and generous amounts of spinach, this lasagna boasts a rich and creamy 'ricotta' layer that beautifully contrasts with the savory 'meat' layer made of Morningstar soy crumbles and mushrooms. The use of aromatic herbs like basil and parsley elevates the dish, creating a captivating flavor profile that tantalizes the taste buds. Ideal for gatherings, this easy-to-prepare lasagna can be made ahead of time, allowing the flavors to meld overnight for an even richer experience. Serve it warm, topped with a sprinkle of vegan parmesan for an authentic Italian touch!
N/A
Servings
300
Calories
14
Ingredients
Ingredients
firm tofu
1 (10 1/2 ounce package, well-drained)
vegan cream cheese
8 (ounces)
frozen chopped spinach
1 (10 ounce box, thawed and well-drained)
large white onion
1 (chopped)
garlic cloves
4 (chopped)
basil
2 (teaspoons, dried or fresh)
parsley
2 (teaspoons, dried or fresh)
ground pepper
to taste
salt
to taste
lasagna noodles
9 (cooked)
tomato sauce
20 (ounces)
frozen morningstar soy crumbles
12 (ounces)
mushrooms
2 (cups, chopped)
vegan parmesan cheese
to taste (optional for topping)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a 9x13 inch baking dish by spraying it with non-stick spray.
2
In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onions and garlic, sautéing them until they become translucent and fragrant, about 3-4 minutes.
3
Add the chopped mushrooms along with the dried basil and parsley. Continue to sauté the mixture for another 5-7 minutes until the mushrooms are soft and release their moisture.
4
In a mixing bowl, combine the sautéed mushroom mixture with well-drained firm tofu and vegan cream cheese. Use a fork or potato masher to blend them until smooth and creamy.
5
In the same skillet, add the well-drained spinach and heat it briefly to remove any excess moisture, about 2 minutes. Then, incorporate the spinach into the tofu-cream mixture, seasoning with salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes, or overnight for best results.
6
In another pan, heat the Morningstar soy crumbles along with about ½ to 1 cup of the tomato sauce until warmed through.
7
Cook the lasagna noodles according to package instructions (approximately 12 minutes), adding a splash of oil to salted boiling water to prevent sticking.
8
Assemble the lasagna in layers: Start with three cooked lasagna noodles at the bottom, followed by half of the remaining tomato sauce and half of the spinach 'cheese' mixture. Place another layer of noodles, then add the entire 'meat' mixture, followed by the second half of the 'cheese' mixture. Finally, top with the last three noodles and the remaining tomato sauce. Sprinkle with vegan parmesan cheese if using.
9
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
10
Once done, let the lasagna sit for at least 5 minutes before slicing and serving to help it hold its shape.
Nutrition Information
12.5g
Fat
32.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source in this vegan lasagna?
The main protein sources are a 10.5-ounce package of firm tofu and 12 ounces of Morningstar soy crumbles.
Is this lasagna recipe dairy-free?
Yes, this recipe is 100% vegan and dairy-free, using tofu and vegan cream cheese instead of traditional dairy.
How many calories are in a serving of this lasagna?
Each serving of this lasagna contains approximately 300 calories.
What temperature should I preheat my oven to?
You should preheat your oven to 400°F (200°C).
What size baking dish is recommended for this recipe?
A 9x13 inch baking dish is recommended for this lasagna.
How long should I boil the lasagna noodles?
The noodles should be cooked for approximately 12 minutes according to package instructions.
How do I prevent the lasagna noodles from sticking together?
Add a splash of oil to the salted boiling water while the noodles are cooking.
Can I make this lasagna ahead of time?
Yes, you can prepare the spinach-cheese mixture overnight for the best flavor meld.
How long does the spinach-cheese mixture need to refrigerate?
It should be refrigerated for at least 30 minutes, though overnight is preferred.
What herbs are used to flavor this dish?
The recipe uses 2 teaspoons each of basil and parsley, which can be either dried or fresh.
How much fat is in one serving?
There are 12.5 grams of fat per serving.
How many carbohydrates are in a serving?
One serving contains 32.5 grams of carbohydrates.
How much protein is in one serving?
Each serving provides 15 grams of protein.
How many garlic cloves are needed?
The recipe calls for 4 chopped garlic cloves.
What type of onion should I use?
One large white onion, chopped, is used for this recipe.
How much vegan cream cheese is required?
You will need 8 ounces of vegan cream cheese.
How do I prepare the tofu for the filling?
The firm tofu should be well-drained and then blended with vegan cream cheese using a fork or potato masher.
How much spinach is used in the filling?
The recipe uses one 10-ounce box of frozen chopped spinach that has been thawed and well-drained.
How many mushrooms are included in the recipe?
The recipe calls for 2 cups of chopped mushrooms.
How long should I sauté the mushrooms?
Sauté the mushrooms for 5-7 minutes until they are soft and release their moisture.
What is the first step of assembly?
Start with three cooked lasagna noodles at the bottom, followed by half of the remaining tomato sauce and half of the spinach-cheese mixture.
How do I prepare the 'meat' layer?
Heat 12 ounces of Morningstar soy crumbles with 1/2 to 1 cup of tomato sauce until warmed through.
How long does the lasagna bake covered?
Bake the lasagna covered with aluminum foil for 30 minutes.
How long does it bake uncovered?
After the initial 30 minutes, remove the foil and bake for an additional 10 minutes.
Should the lasagna rest after baking?
Yes, let it sit for at least 5 minutes before slicing to help it hold its shape.
How much tomato sauce is needed in total?
The recipe requires 20 ounces of tomato sauce.
Is there an optional topping for the lasagna?
Yes, you can sprinkle vegan parmesan cheese on top before baking.
How many lasagna noodles are used in total?
The recipe uses 9 lasagna noodles arranged in three layers.
What should I do with the spinach before adding it to the cheese mixture?
Briefly heat the drained spinach in a skillet for about 2 minutes to remove any excess moisture.
Can I use fresh mushrooms?
Yes, the recipe specifically calls for 2 cups of chopped fresh mushrooms.