Monday, February 4, 2013
Spinach Vegetable Lasagna
The other night I was trying to decide what to have for dinner, and I mentioned to my husband that I had everything to make baked spagetti. When he suggested I add in some spinach, I was immediately reminded of the amazing spinach lasagna I used to eat growing up. I realized I had not attempted to make a lasagna since I began eating vegan, and the time had come to change that!
This lasagna came out so much better than I hoped! The cannellini beans hidden in the spinach mixture give it the perfect texture. I did not miss any cheese in this at all. I added in some onion, peppers, and mushrooms because that is what I had on hand, but this would be great with all types of vegetables added in.
Spinach Vegetable Lasagna
makes a 9 by 13 pan
adapted from vegan american princess
12 lasagna noodles
6 C marinara sauce (about 1.5 jars)
2 cans cannellini beans (drained and rinsed)
2 oz basil leaves
1 C raw cashews
3 cloves garlic
1/4 C nutritional yeast
1/4 C lemon juice
1/8 tsp red pepper flakes
1 Tbsp olive oil
2 lbs. frozen spinach (thawed drained and squeezed)
1/2 onion, finely diced
1 bell pepper, diced
1 C mushrooms (sliced)
In a food processor add the beans, basil, cashews, garlic, nutritional yeast, lemon juice, pepper flakes and olive oil and puree until smooth. Add the spinach and puree again. Add in a small amount of water if the mixture is still too dry. Puree until smooth and set aside.
Boil water and cook the lasagna noodles, drain and set aside.
In a large saute pan, saute the onions and bell pepper in a small amount of oil until softened. Add in the mushrooms and cook until lightly browned.
Pour 2 cups of marinara sauce in the bottom of a 9 by 13 dish. I used a sauce from a jar to save some prep time, but feel free to use your favorite kind.
Place 4 lasagna noodles in a layer on top of the sauce.
Next spread a layer of the spinach mixture on top of the noodles.
Top with 1/2 of the onion, pepper and mushroom mixture.
Repeat these layers another time: sauce, noodles, spinach, veggies.
End with the last layer of the noodles and top with marinara sauce.
Sprinkle the top generously with panko crumbs.
Bake for 50-60 minutes at 375, let cool for 10 minutes and then serve.
My husband is a great sport and always tries my cooking creations, and I was so happy when he said this was one of his favorite things I've made yet. If he doesn't miss the meat and cheese in this vegan lasagna, I'm sure that you won't either! I hope you'll enjoy it as much as we did.
Thanks for stopping by!