Mushroom Lasagna

A deeply savory and satisfying vegan lasagna layered with mushrooms, spinach, rich tomato sauce, and creamy cashew 'ricotta,' served with garlic bread and a fresh arugula salad.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 3
• Cuisine: Italian
• Difficulty: Medium

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Egg-Free
• Pescatarian
• Soy-Free
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• savory

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 8 ounce cremini mushrooms (sliced)
• 7 clove garlic (minced)
• 28 ounce crushed tomatoes
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 10 ounce fresh spinach
• 9 lasagna noodles (oven-ready or par-boiled)
• 1 cup raw cashews (soaked (for cashew 'ricotta'))
• 0.25 cup water
• 1 tablespoon nutritional yeast
• 0.5 tablespoon lemon juice
• 1 whole garlic bread (store-bought)
• 5 ounce arugula
• 1 tablespoon red wine vinegar
• 1.5 teaspoon salt and black pepper (to taste)

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the cashew 'ricotta': Drain the soaked raw cashews. In a food processor or high-speed blender, combine soaked cashews, 1/4 cup water, nutritional yeast, 1/2 tablespoon lemon juice, and 3 cloves garlic. Blend until completely smooth and creamy, scraping down sides as needed. Season with salt and black pepper to taste. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
4. Add the sliced cremini mushrooms and cook until browned and most of their liquid has evaporated, about 8-10 minutes. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
5. Stir in the crushed tomatoes, dried oregano, and dried basil. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld. Season with salt and black pepper to taste.
6. Stir the fresh spinach into the sauce until wilted, about 2-3 minutes.
7. To assemble the lasagna in a 9x9 inch baking dish: Spread a thin layer of tomato-mushroom sauce on the bottom. Arrange three lasagna noodles over the sauce. Spread half of the cashew 'ricotta' over the noodles, then top with a layer of the sauce. Repeat with another layer of noodles, the remaining cashew 'ricotta', and more sauce. Finish with the last three noodles and the remaining tomato-mushroom sauce.
8. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbling and heated through.
9. While the lasagna bakes uncovered, prepare the garlic bread according to package instructions.
10. For the arugula salad, gently toss 5 ounces arugula with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and a pinch of salt and black pepper.
11. Let the lasagna rest for 10 minutes before slicing and serving. Serve with garlic bread and a fresh arugula salad.

Notes

For best results, soak cashews for at least 4 hours or boil them for 15 minutes. This ensures a super creamy ricotta texture. If using regular lasagna noodles, boil them according to package directions before assembling.

Nutrition (per serving)

• Calories: 780
• Protein: 30.5 g
• Carbohydrates: 105.2 g
• Fat: 30.1 g
• Fiber: 15.6 g
• Sodium: 1250 mg
• Saturated Fat: 4.5 g
• Sugar: 16.7 g