Ingredients
Scale
12 lasagna noodles (gluten-free if desired)
3 tablespoons olive oil
4 cloves garlic, minced
1 large onion, chopped
2 cups shiitake, cremini or button mushrooms, sliced
5 cups fresh spinach
2 cups dairy-free ricotta cheese
2 cups vegan mozzarella cheese
1 tablespoon nutritional yeast
4 cups marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
- Boil noodles until al dente, drain, and rinse with cold water.
- Sauté onion and garlic in olive oil until soft.
- Add mushrooms and cook until browned, then season with herbs.
- Stir in spinach until wilted, then remove from heat.
- Mix dairy-free ricotta with nutritional yeast.
- Layer sauce, noodles, ricotta, vegetables, and mozzarella in a baking dish.
- Bake at 375F covered for 25 minutes, then uncovered for 15 minutes.
- Rest for 10 minutes before serving.
Notes
- Use gluten-free noodles for a gluten-free version.
- Let the dish rest to ensure clean slices.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg