Cheesy Mushroom and Spinach Lasagna
Submitted July 10, 2012 by Holly Duke
A yummy lasagna packed with veggies and "cheese"! Great source of Iron and Protein! Instructions and step-by-step photos at:
- Vegan (492)
- Dairy Free (including lactose and casein) (455)
- Peanut Free (424)
- Health Conscious (92)
This recipe isn’t too difficult to make unless you’re making it all at once in a hot California kitchen (if you are, get ready to sweat)! Let’s start with the pasta. I think it’s best to cook this first, then start on your sauces while it cooks. By making it first, you will also be able to rinse and cool it before you have to pick it up. I’m against burning my fingers!
Fill a large saucepan (the bigger the better) to about an inch below the top. Bring to a boil and add some vegetable oil so the noodles don’t stick together. Add the lasagna strips and boil until slightly cooked. You will have to push them into the water as they soften (unless your pot is big enough to cover them when you put them in – lucky you!) Remember, don’t cook them too long. They can still be a bit crunchy, but if they’re too soft they could fall apart!
Once they’ve finished boiling, drain them and run cold water over them until they are warm to the touch. Once cool, separate any that are sticking together and line them up so they are easy to grab when you’re layering.
To prepare your cheese sauce, melt 1 tbs of vegan butter/margarine in a medium sauce pan. Once it has melted, add the soy milk and bring to a boil.
Once it boils, add the flour while stirring. If any clumps form, press them between the spoon and the pan to break them apart. Once the sauce thickens, add the nutritional yeast and stir rapidly. Once it has been absorbed, add the Daiya mozzarella shreds and stir well. Set the burner to the lowest heat (simmer), and stir every few minutes until ready to use.
Next up, the Meatless Tomato sauce. Start by chopping all of your veggies!
Heat a tablespoon of vegetable oil in a large frying pan and turn the burner to medium heat. Add the garlic and onion. Saute until the onion turns translucent.
Next, add the extra firm tofu. Use a potato masher to crumble it, or squish it with your hands. Add spices to taste, then mix. Now add the tomatoes and 1/4 cup of water to a large saucepan. Bring it to a boil. Add the tofu mix to the tomatoes and stir it well.
Done! Time to assemble the lasagna! Preheat the oven to 350 F. Spray a rectangular casserole dish with a non-stick spray. Add a layer of lasagna to the bottom. Then add a layer of the cheese sauce. Spread it out. (Optional) Add a sprinkle of Daiya cheese for extra cheesiness! Now add Spinach and Mushrooms…Then add a layer of the tofu-tomato sauce. Repeat!
Once you’ve made two layers, add one more layer of lasagna and cheese sauce, then sprinkle generously with Daiya Mozzarella shreds (about 1 cup). If you have the Cheddar wedges, cut thin slices (enough to cover the lasagna) and place on top of the cheese sauce. Pop it in the oven and bake for 30-35 minutes at 350 F. Allow to cool for about 5-10 minutes before slicing (the layers stick together better).
If you want a more traditional, “meaty” taste, use a 12 oz package of your favorite “ground beef”. You could also use your favorite pre-made pasta sauce instead of fresh tomatoes if you are short on time. I just enslaved my husband to chop the tomatoes because he does it so perfectly!