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–+ servings
mushroom spinach lasagna

Mushroom Spinach Lasagna

This comfort food lasagna includes tender layers of mushrooms, garlic, spinach, tomato sauce and creamy cashew ricotta cheese. Vegan and dairy-free!
Prep Time12 minutes
Cook Time45 minutes
Total Time57 minutes
Servings: 12 servings
Author: Kathy Patalsky

Equipment

  • casserole dish

Ingredients

  • ½ cup onion chopped
  • 4 cloves garlic chopped
  • 3 cups mushrooms chopped
  • 4 tablespoon olive oil extra virgin
  • 2-4 oz spinach
  • 8 oz vegan cheese mozzarella shreds
  • 20 oz marinara sauce
  • ½ cup vegetable broth
  • 2 cups vegan ricotta cheese DIY or store bought
  • 12 lasagna noodles no boil used

Instructions

  • Prep: Have your cashew ricotta cheese ready to go upon starting the prep for your lasagna. See recipe links in notes.
  • Preheat oven to 375 degrees.
  • In a large skillet, over high heat, warm the olive oil. Add the garlic and onions. Cook for 3-4 minutes to soften. Add in the mushrooms. Cook another 3-5 minutes to soften mushrooms. Remove from heat and set aside.
  • Start layering your lasagna: Add in a few spoonfuls of marinara sauce, then layer with 3 noodles. Top with a nice layer of ricotta cheese. Add a thin layer of the mushrooms over top. Then add a generous layer of marinara sauce over top that. Add a splash of ¼ cup of the veggie broth. Then repeat those steps, this time adding in a layer of spinach after the mushrooms. Finish your lasagna with a layer of noodles, marinara and vegan cheese shreds. Pour the remaining ¼ cup of veggie broth over top - letting it sink down on the sides of the lasagna. NOTE: It really doesn't matter what order you layer your ingredients except for the fact that you want marinara layering over top the noodles - always - to make sure they cook tenderly.
  • Cover lasagna with foil and place in the oven to bake at 375 for 45 minutes. Remove the foil for the last 5 minutes of cooking to allow the cheese to bubble and brown a bit.
  • Allow your lasagna to cool at least ten minutes before serving. A good twenty minutes is ideal to help keep the layers together. Store leftover, covered, in the fridge and reheat in the oven or microwave to serve. TIP: Reheat one slice at a time if you won't be eating the entire lasagna upon reheat.

Notes

Vegan Ricotta Options:

Nutrition Estimate

Calories: 317kcal | Carbohydrates: 35g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 485mg | Potassium: 442mg | Fiber: 3g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg