Include in Print View:

Spinach Lasagna #2

Spinach Lasagna #2 recipe image
This hearty vegan lasagna swaps traditional dairy for a creamy, protein-rich tofu "cheese" sauce that holds up beautifully against the earthy flavors of wilted spinach. Freshly steamed spinach is combined with saut&# 195;©ed onions, broccoli, mushrooms, and garlic to create a vibrant, nutrient-packed filling. The layers of tender lasagna noodles are bound together with rich tomato sauce and baked until bubbly. It is a comforting, satisfying meal perfect for weeknight dinners or meal prep. The texture is soft yet substantial, offering a delicious plant-based alternative that even meat-lovers will enjoy. Serve with a simple green salad for a complete Italian-inspired feast.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 405.0
Dietary: Vegetarian
Description
This hearty vegan lasagna swaps traditional dairy for a creamy, protein-rich tofu "cheese" sauce that holds up beautifully against the earthy flavors of wilted spinach. Freshly steamed spinach is combined with saut&# 195;©ed onions, broccoli, mushrooms, and garlic to create a vibrant, nutrient-packed filling. The layers of tender lasagna noodles are bound together with rich tomato sauce and baked until bubbly. It is a comforting, satisfying meal perfect for weeknight dinners or meal prep. The texture is soft yet substantial, offering a delicious plant-based alternative that even meat-lovers will enjoy. Serve with a simple green salad for a complete Italian-inspired feast.
Ingredients
  • 12 Curly Lasagna noodles made
Directions
  1. 1
    Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles just until tender, about 6 minutes.
  2. 2
    Drain the noodles well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
  3. 3
    Meanwhile, place a steamer basket in a large saucepan with 1 inch of water. Cover and bring to a gentle boil.
  4. 4
    Steam the washed and chopped spinach in the basket until wilted, about 2 to 3 minutes.
  5. 5
    Remove spinach from the steamer, drain, and rinse under cold running water. Squeeze out excess water using your hands.
  6. 6
    In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  7. 7
    Add the chopped onion, broccoli florets and stalks, sliced mushrooms, and minced garlic. Sauté until the onions are softened, about 5 minutes.
  8. 8
    Stir in the steamed spinach and cook, stirring frequently, until all the moisture has evaporated, about 2 minutes.
  9. 9
    Mix in the tofu "cheese" sauce and remove the skillet from the heat.
  10. 10
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly oil a 9x13-inch baking dish.
  11. 11
    Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly to cover the bottom.
  12. 12
    Spread half of the spinach and tofu filling over the noodles.
  13. 13
    Top with another layer of 4 noodles and spread with the remaining spinach filling.
  14. 14
    Place the final layer of 4 noodles on top. Spread the tomato sauce evenly over the top layer.
  15. 15
    Bake uncovered until the sauce is bubbling and hot throughout, 25 to 30 minutes.
  16. 16
    Let the lasagna stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 405.0kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 3.3g17%
Cholesterol 63.0mg21%
Sodium 1692.0mg71%
Total Carbohydrate 48.9g17%
Dietary Fiber 3.3g14%
Sugars 1.5g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven or microwave until warmed through.

Tofu Cheese Sauce: This recipe references a separate tofu "cheese" sauce recipe. Ensure you have prepared this component before assembling the lasagna.

Noodle Tip: If using no-boil lasagna noodles, you may need to add a little extra liquid (such as water or broth) to the tomato sauce to ensure the noodles cook properly during baking.

Vegetable Variations: Feel free to substitute other vegetables like zucchini, bell peppers, or artichoke hearts for variety.

Keywords: vegan, vegetarian, lasagna, spinach, tofu, italian, pasta, baked, dinner, mushroom, broccoli, plant-based, comfort food, dairy-free, meal prep, family dinner
Read it online: https://www.chefs-mate.com/recipe/spinach-lasagna-2/