Vegan Spinach & Vegetable Lasagna

By  Ann Dunaway Teh & Lesley Baradel

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Dive into this Vegan Spinach & Vegetable Lasagna for the perfect comfort food. 

Lasagna is the ultimate comfort food and this Vegan Spinach & Vegetable Lasagna is no different!

The end of summer is here and has us reliving fun moments from our vacations and summer travels. Perfect timing as the Recipe Redux theme for the month is a healthy version of a vacation-inspired recipe. 

We have both had some great vacations with our families this summer so it was hard to narrow it down. In the end we choose an inspiration from Ann’s beach trip and a rare dinner we shared together at the start of the summer. Both were at vegetarian restaurants, which serve up creative, flavorful dishes. 

While we aren’t vegetarians per se, we certainly enjoy vegetarian meals weekly. We always include at least one vegetarian meal in our weekly menu plans (both at home and on this site). We like to vary our protein from both animal and plant sources as part of our overall diet. So whenever we get the chance to eat a vegetarian meal out, we do!  

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Ann’s family spent a week at St. George Island this summer and on the way to the beach, they happened to find a great little vegetarian restaurant in Columbus, Georgia called Country Life Natural Store and Vegetarian Restaurant. Actually, Ann’s husband found it – he loves to find out of the way, unique places to eat on road trips. It was a terrific meal that even the kids enjoyed. It was cafeteria style where they had featured selections to choose from or order from a limited menu. We chose a variety of their featured entrees, one was a great pasta dish full of veggies that was reminiscent of a great lasagna, just the right balance of sauce, veggies and noodles.

Lasagna is the ultimate comfort food and this Vegan Spinach & Vegetable Lasagna is no different!

It reminded Ann of the meal she had shared with Lesley at the start of summer. Although we work together almost daily and share lunch at Lesley’s house, it is rare we actually eat out together. We had just finished a menu planning class at a bariatric clinic and since both of our hubby’s were covering the kids that night we decided to seize the opportunity and actually have dinner (and a glass of wine). We chose Cafe Sunflower, which is a long standing vegetarian restaurant in Atlanta. We ended up sharing entrees since neither of use could quite decide. One of which was a vegetarian lasagna that was layered with all kinds of vegetables and a cashew cream that was delicious. 

Lasagna is the ultimate comfort food and this Vegan Spinach & Vegetable Lasagna is no different!So when this month’s challenge came around, and we reminisced on the summer, we couldn’t get the vegetarian lasagna out of our  heads.   Lasagna is one of Ann’s favorite foods – it is hard for me to pass it up as it just oozes comforting goodness. I’ll eat it in just about any form, though I must admit, I still love using noodles as part of it. I can’t quite get on board with the low carb craze of using zucchini ribbons in place of the noodles. I want the noodles as well as all of the veggies! And this lasagna does just that. It is pretty  heavy on spinach, so you could cut it back a bit if you wanted and still have a great lasagna. Cheese can also be added on top if you aren’t vegan though I must admit that I was surprised I didn’t even miss it. And because this makes a lot, you can freeze extra servings to thaw and reheat later for a quick lunch or dinner. Even better!

Vegan Spinach and Vegetable Lasagna
Vegan Spinach & Vegetable Lasagna
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Servings
8 servings
Servings
8 servings
Vegan Spinach and Vegetable Lasagna
Vegan Spinach & Vegetable Lasagna
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
  • 2 cans cannellini beans (drained and rinsed)
  • 1/3 cup basil leaves
  • 1 cup raw cashews
  • 1 1/2 tsp minced garlic (3 cloves)
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1/8 tsp red pepper flakes (optional)
  • 4 tsp extra-virgin olive oil, divided
  • 2 16-oz packages frozen spinach (thawed drained and squeezed)
  • 12 lasagna noodles
  • 6 cups low sodium marinara sauce (1 1/2 jars)
  • 1/2 onion, finely diced
  • 1 large red bell peppers, diced
  • 1 cup sliced mushrooms
  • 1/2 cup Panko bread crumbs
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees F.
  2. In a food processor, add the beans, basil, cashews, garlic, nutritional yeast, lemon juice, pepper flakes and 3 teaspoons of olive oil. Puree until the mixture is smooth. Add the spinach to the mixture and then puree again until smooth. If the mixture seems too dry, add in a small amount of water, a teaspoon at a time.
  3. Bring a large pot of water to boil. Add the lasagna noodles and cook according to package directions. Drain and set aside.
  4. In a large sauté pan, heat the remaining teaspoon of olive oil. Add the onions and bell pepper and cook until softened, about 5 minutes. Add the mushrooms and continue to cook until lightly browned, about another 5 minutes. Turn off the heat and set aside.
  5. Spray a 9x13 baking dish well with non-stick cooking spray. Spread 2 cups of the marinara sauce evenly in the bottom of the dish. Arrange 4 lasagna noodles in a single layer on top of the sauce. Spread half of the spinach mixture on top of the noodles and then top with half of the onion, pepper and mushroom mixture. Spread another 2 cups of sauce on top of the vegetable mixture. Arrange 4 more lasagna noodles on top of the sauce and then spread the remaining spinach mixture on top of the noodles followed by the remaining vegetable mixture. Put the remaining 4 noodles on top of the vegetable mixture and cover with the remaining marinara sauce.
  6. Sprinkle the top of the lasagna with the panko crumbs and bake for 50 to 60 minutes at 375 degrees F or until heated through and the sauce is beginning to bubble. If the panko crumbs begin to brown too much, cover with aluminum foil.
  7. Allow lasagna to cool for 10 minutes before slicing and serving.
Recipe Notes

Chef’s Notes: 

  • There is a lot of spinach in this recipe, which we like. But you could always use a little less like only 1 ½ packages of the spinach if you prefer.  
  • If you don’t want to keep this a vegan dish, then sprinkle some Parmesan cheese on top of the lasagna with the panko crumbs for some extra flavor. 
  • Leftovers freeze well so save the extras for another dinner or even lunch. 
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Lasagna is the ultimate comfort food and this Vegan Spinach & Vegetable Lasagna is no different!

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