Spinach and Mushroom Vegan Lasagna

Name: Spinach and Mushroom Vegan Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 10 oz. pkg whole-grain lasagna noodles; 1/2 cup dry uncooked bulgur; 1 15 oz cab black beans (drained and rinsed); 2 cloves garlic (minced); 1 small onion (diced); 1 cup mushrooms; veggie broth; 4-6 cups marinara sauce (your favorite); 1 15 oz cab fire-roasted tomatoes (leave UNDRAINED); 1 recipe Tofu Ricotta ((recipe follows)); 1-2 cups Vegan Creamy Cheese Sauce ((recipe below)); 1/4 cup raw cashews ((or 1/4 cup white beans)); 1 clove garlic; 1/4 cup almond milk; 1 block firm tofu, 14-16 oz (pressed to drain); 1/4 cup nutritional yeast flakes; 1 tablespoon Italian seasoning (dry); 2 tablespoons fresh basil leaves; 1 10 oz. pkg frozen spinach (chopped spinach, thawed and drained); salt & pepper; 1 cup potatoes (peeled and diced (I use Russet, red skin, yellow, or sweet potatoes)); 1/4 cup carrots (diced); 1/4 cup onion (diced); 1 cup broth from cooked veggies; 1/2 cup raw cashews (or 1/2 cup cooked white beans); 4 tablespoons nutritional yeast flakes; 1 tablespoon lemon juice; 1 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/2 pinch cayenne pepper

Instructions

Prep:30minCook:45min

This mushroom spinach vegan lasagna is rich, hearty, and bursting with savory flavors! Layered with creamy dairy-free ricotta, tender spinach, and meaty mushrooms, it's the perfect plant-based comfort food that's satisfying and packed with nutrients.

Updated at: Fri, 13 Dec 2024 11:31:44 GMT