Monday, February 4, 2013

Spinach Vegetable Lasagna

Spinach Vegetable Lasagna | Vegan Fling


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!

Spinach Vegetable Lasagna | Vegan Fling


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 | Vegan Fling




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)
panko crumbs

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.


Spinach Vegetable Lasagna | Vegan Fling


Spinach Vegetable Lasagna | Vegan Fling


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.

Spinach Vegetable Lasagna | Vegan Fling


Thanks for stopping by!

14 comments:

  1. this lasagna looks perfect! i don't think i've ever seen one more beautiful! the green color is gorgeous and it looks so filling and delicious! i have to try this next time i make lasagna!

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  2. wow, this looks delicious, the filling sounds and looks so yummy!

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  3. wow..i love all that bean spinach thick layer.. i love lasagnas which dont need any cheese! beautiful!

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  4. Look at that gorgeous spinach layer! I could eat just a bowlful of that! This lasagna looks so fantastic, and I can totally understand how you wouldn't miss the cheese at all!

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    Replies
    1. Thanks Kristy, you totally could eat the spinach layer by the spoonful by itself!

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  5. This sounds SOOoo good!! I've tried so many different Vegan Lasagnas that haven't worked out but i can tell this one will be a winner for me!! [Making it as we speak and the spinach-bean layer is soooo yummy!] One question, what temperature should i it bake at?

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    Replies
    1. Bake at 375! Thanks for letting me know that was missing, I added it to the post. :) Let me know how yours comes out!

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  6. This looks fantastic! :) Wow! I have to make this! You did an incredible job! xo

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  7. This looks awesome. Is there some other food item I can use instead of cashews? Im allergic to them. I makes me sad so many vegan foods use tree nuts :(

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    Replies
    1. Hi Krystle - that must be super difficult! I would think sunflower seeds may work, or honestly could just try omiting the cashews from the recipe, or adding in more of the beans to thicken up the filling. Let me know if you find something that works!

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