Made with AI
Vegan Mushroom and Spinach Lasagna
Ingredients
- whole wheat lasagna noodles12 sheets (240) g
- sliced mushrooms2 cups (140) g
- fresh spinach2 cups (60) g
- tomato sauce2 cups (480) g
- vegan béchamel (soy milk based)1 cup (240) g
- olive oil1 tablespoon (15) ml
- nutritional yeast2 tablespoons (16) g
- garlic powder1 teaspoon (3) g
- dried thyme1 teaspoon (1) g
- salt1/2 teaspoon (3) g
- black pepper1/4 teaspoon (0.5) g
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Bring a large pot of salted water to a boil. Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until softened and most of the moisture has evaporated.
- 4
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the garlic powder, dried thyme, salt, and black pepper. Remove from heat.
- 5
Spread a thin layer of tomato sauce on the bottom of a baking dish.
- 6
Layer 3 lasagna noodles over the sauce. Top with a portion of the mushroom and spinach mixture, a layer of tomato sauce, and a drizzle of vegan béchamel. Sprinkle with nutritional yeast.
- 7
Repeat the layering process (noodles, mushroom-spinach, tomato sauce, béchamel, nutritional yeast) until all ingredients are used, finishing with a layer of noodles topped with tomato sauce and the remaining béchamel and nutritional yeast.
- 8
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbling.
- 9
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegan Mushroom and Spinach Lasagna!
