Awesome Vegan Spinach Lasagna
Submitted by ctheil
Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.
YIELD
8 servingsPREP
20 minCOOK
50 minREADY
1 hrsProof that dairy-free lasagna can be every bit as satisfying as the cheesy original. The creamy layers here come from a tofu ‘cheese’ sauce that stands in for ricotta, blanketing a generous load of vegetables: steamed spinach, sauteed mushrooms, broccoli, onion and garlic.
A couple of prep details make all the difference. Steam the spinach, then squeeze it really dry with your hands, because excess water is the number one cause of soupy lasagna. Same goes for the sauteed vegetables: cook them until the moisture has fully evaporated before the tofu sauce goes in.
Layer the noodles with the veggie filling and finish the top with tomato sauce, then bake until bubbling. It’s vegan, packed with fiber and plant protein, and hearty enough that nobody will miss the meat or cheese.
Chef Tips
- Squeeze the steamed spinach as dry as you can; trapped water turns the whole lasagna watery.
- Cook the vegetables until their moisture evaporates before stirring in the tofu sauce.
- Toss the boiled noodles with a little oil so they don’t stick together while you assemble.
- Let the lasagna rest about 10 minutes after baking so the layers firm up and slice cleanly.
Variations
- Swap in zucchini, kale or roasted red peppers for the broccoli or mushrooms.
- Use no-boil noodles to skip the boiling step (add a little extra sauce for moisture).
- Scatter vegan mozzarella shreds on top for a browned, melty finish.
Ingredients
Directions
In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.
Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking.
Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.
Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.
Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu “cheese” sauce, and remove from the heat.
Preheat the oven to 350℉ (180℃). Lightly oil a 9×13-inch baking dish .
Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.
Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top.
Bake until bubbling, 25 to 30 minutes.
Comments
