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Spinach Mushroom Lasagna I

Spinach Mushroom Lasagna I recipe image
This hearty vegan lasagna offers a comforting twist on the classic Italian dish, using a silky tofu-based ricotta substitute instead of dairy. The filling is packed with savory sautéed mushrooms, fresh spinach, and aromatic herbs like tarragon and dill, creating a rich, earthy flavor profile. Topped with a light tomato sauce and crunchy walnuts, it delivers a satisfying texture contrast in every bite. Perfect for weeknight dinners or potlucks, this recipe is easy to assemble and freezes beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 203.8
Dietary: Vegan, Vegetarian
Description
This hearty vegan lasagna offers a comforting twist on the classic Italian dish, using a silky tofu-based ricotta substitute instead of dairy. The filling is packed with savory sautéed mushrooms, fresh spinach, and aromatic herbs like tarragon and dill, creating a rich, earthy flavor profile. Topped with a light tomato sauce and crunchy walnuts, it delivers a satisfying texture contrast in every bite. Perfect for weeknight dinners or potlucks, this recipe is easy to assemble and freezes beautifully.
Directions
  1. 1
    Blend firm tofu in a food processor until smooth.
  2. 2
    Add salt, lemon juice, vegetable oil, tahini, and miso to the tofu and blend until thoroughly smooth. Set aside.
  3. 3
    Heat olive oil in a large skillet over medium heat.
  4. 4
    Add chopped onion and sauté until translucent.
  5. 5
    Add garlic, black pepper, nutmeg, tarragon, dill, and sliced mushrooms. Sauté for several minutes until mushrooms are tender.
  6. 6
    Stir in chopped spinach and parsley. Sauté briefly just until spinach wilts, then remove from heat.
  7. 7
    Add the vegetable mixture to the tofu mixture in the food processor. Blend briefly, just to combine, ensuring some texture remains.
  8. 8
    Preheat oven to 350°F (175°C). Lightly oil the bottom and sides of a 9x13 inch baking dish.
  9. 9
    Sprinkle 2-3 tablespoons of toasted breadcrumbs into the dish, tilting to coat the bottom and sides evenly.
  10. 10
    Spread one-third of the tomato sauce on the bottom of the dish, followed by one-third of the walnuts.
  11. 11
    Lay 3 lasagna noodles on top of the sauce. Spread half of the tofu mixture evenly over the noodles.
  12. 12
    Repeat the layering: add another 3 noodles, the remaining tofu mixture, and another layer of sauce.
  13. 13
    Top with the remaining 3 noodles, remaining sauce, and remaining walnuts.
  14. 14
    Sprinkle the rest of the breadcrumbs on top. Cover with foil and bake for 30 minutes.
  15. 15
    Remove foil and bake for an additional 10 minutes.
  16. 16
    Let cool for 20-30 minutes before slicing and serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 203.8kcal
% Daily Value *
Total Fat 13.4g21%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 4884.6mg204%
Total Carbohydrate 19.9g7%
Dietary Fiber 1.5g6%
Sugars 1.9g
Protein 3.5g8%

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

Read it online: https://www.chefs-mate.com/recipe/spinach-mushroom-lasagna-i/