Classic Spinach Vegan Lasagna
Classic Spinach Vegan Lasagna is a delicious and hearty dish that combines layers of creamy vegan ricotta, fresh spinach, savory mushrooms, and zesty marinara sauce. Perfect for family dinners or festive occasions, this lasagna is not only satisfying but also visually appealing. With its easy preparation and customizable ingredients, it’s a delightful meal that everyone can enjoy—vegan or not.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 9 no-boil lasagna noodles
- 4 cups baby spinach
- 1 cup vegan ricotta cheese
- 3 cups marinara sauce
- 1/4 cup nutritional yeast
- 1 cup sliced mushrooms
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a skillet over medium heat, add olive oil and sauté the mushrooms and zucchini until tender (about 5 minutes). Set aside.
- In a large bowl, combine the spinach, vegan ricotta, and nutritional yeast until mixed well.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer three lasagna noodles on top, followed by half of the spinach mixture and half of the sautéed veggies. Repeat the layering process once more, finishing with marinara sauce on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes until golden brown.
- Allow to cool for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (160g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Swap spinach for kale or add roasted veggies like bell peppers for variety. - Experiment with different herbs such as basil or oregano for enhanced flavor. - Leftover lasagna can be stored in an airtight container in the fridge for up to four days.