Vegan Lasagna
This vegan lasagna is easy to put together and tastes very traditional. The meat-eater at my house thought it was delicious and ate three helpings. He also had no idea that it was mushrooms that gave the lasagna its texture. You may use any combination of mushrooms you prefer, but I would choose firmer mushrooms, like shitake, cremini, or button. I love a good, homemade marinara sauce, but on weekdays time forces us to choose a bottled sauce and I believe the only choice is Gia Russa Hot Sicilian. It is flavorful, spicy, and just the perfect consistency for a marinara. I recommend making your own cashew cheese, this can be done ahead of time. It is really easy to make and if you want a creamy lasagna, you need cashew cheese.
Vegan Lasagna
INGREDIENTS
- 1 Box No Boil Lasagna Noodles
- 1 - 2 Jars Gia Russa Hot Sicilian Sauce
- Homemade Cashew Cheese (Recipe Here)
- 16 oz. Assorted Mushrooms
- 2 Cups Raw Spinach
- Olive Oil
- 16 oz. Shredded Vegan Mozzarella Cheese
- Salt and Pepper
INSTRUCTIONS
Preheat the oven to 350°. Take your cashew cheese out of the refrigerator so that it is at room temperature and is easier to spread.
Heat a medium-sized pan with some olive oil and sauté the mushrooms. After mushrooms are done cooking, add spinach to the pan, and let wilt for a few minutes. Add salt to taste.
Put 3 - 4 tablespoons of sauce in the bottom of your casserole dish. Put your noodles in a single layer right on top of the sauce. Snuggle the noodles into the sauce a bit. It is important that your noodles have moisture, that is how the no boil noodles become soft.
Take a big spoonful of cashew cheese and paint it on the bottom layer of noodles. Add a layer of mushroom filling, then top with a handful of shredded cheese.
Add another layer of noodles and paint the noodles with cashew cheese, mushroom filling, and top with shredded cheese. Spoon 2 - 3 tablespoons of sauce over the layer. Repeat this process until your pan is full. Add extra sauce in the corner, making sure you completely cover the noodles.
Cover the pan with a layer of parchment and foil. Bake the lasagne for 35 - 45 minutes. Uncover the pan when you have about ten minutes left on your time and add a layer of cheese. Let the lasagne set up for about 10 minutes before serving.
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MY NAME IS...
Colleen Mallory
Thank you for visiting my blog! My name is Colleen Mallory. I dream about cooking...I love thinking about how flavors meld together or how to make a recipe better. When I am not dreaming about cooking, I sew, knit, read, my hobbies are pretty endless actually. Join me on this journey.
