Vegan Lasagna with Spinach and Mushroom Filling

Name: Vegan Lasagna with Spinach and Mushroom Filling
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Lasagna noodles (gluten-free); 300 g spinach; 400 g mushrooms (shiitake/oyster); 150 g onion; 15 g garlic; 800 g diced tomatoes; 60 g tomato paste; 200 ml vegetable broth; 30 g nutritional yeast; 30 ml olive oil; 400 g vegan ricotta (tofu-based)

A comforting vegan lasagna featuring layers of lasagna noodles, a creamy spinach and mushroom filling, and a rich tomato sauce. Perfect for batch cooking and reheating.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 22 g
Fat: 14 g
Carbs: 68 g

Ingredients

for 4 servings

Lasagna noodles (gluten-free)250 g
spinach300 g
mushrooms (shiitake/oyster)400 g
onion150 g
garlic15 g
diced tomatoes800 g
tomato paste60 g
vegetable broth200 ml
nutritional yeast30 g
olive oil30 ml
vegan ricotta (tofu-based)400 g

Method

5 steps

Sauté chopped onion, garlic, and sliced mushrooms in olive oil until soft. Stir in spinach until wilted.
In a bowl, mix the tofu-based vegan ricotta with nutritional yeast.
Simmer diced tomatoes, tomato paste, and vegetable broth to create a thick sauce.
In a baking dish, layer the tomato sauce, lasagna noodles, spinach-mushroom mixture, and vegan ricotta. Repeat layers.
Bake at 190C for 45 minutes until the noodles are tender and the top is golden.