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VEGAN SPINACH LASAGNA

A delicious, healthy, vegan lasagna with homemade sauce and three types of vegan cheese.

Prep Time
30 mins
Cook Time
1 hr
Rest:
10 mins
Total Time
1 hr 30 mins
Servings: 8 Servings
Calories: 342 kcal
Course: Main Course
Cuisine: Italian , Vegan

Ingredients

1 box of lasagna noodles
To make the marinara
  • 1 tablespoon of extra virgin olive oil
  • 1 red onion finely chopped
  • 3 cloves of garlic minced
  • 30 ounce crushed tomatoes
  • 1 cup of water
  • ¼ cup red wine or 2 tablespoon balsamic vinegar
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoon ground sea salt or to taste
  • 1 or 2 dashes red chili pepper flakes optional
  • Black pepper to taste
Remaining Ingredients
  • 5 cups fresh baby spinach
  • 8 ounce So Delicious Mozzarella shreds
  • 8 ounce Miyoko’s Mozz chopped
  • 8 ounce Kite Hill Ricotta
  • OR cashew mozzarella from Vedged Out.com click the link in the instructions below

Instructions

    Cup of Yum
  1. Click here to make the cashew mozz from Vedged Out
  2. Preheat the oven to 375°
  3. Bring a large pot of water to a boil. Salt the water well and cook the noodles according to the instructions.
To make the marinara
    Cup of Yum
  1. Heat the olive oil in a large skillet on medium-high heat. Add the onions and sauté until they become translucent. Add the garlic and cook for one minute. Add the tomatoes, water, wine or vinegar, and spices. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
  2. Hint – put the one cup of water in the tomato box or can and swish around to collect the leftover tomato sauce.
To construct the lasagna
  1. Pour a ½ cup of sauce on the bottom of a 9 X 11 inch lasagna pan and spread evenly. Layer three to four noodles (depends on the width of the noodles) on the bottom of the pan. There can be a slight overlap. Spread 1 cup of sauce over the noodles and spread it around evenly.
  2. Evenly sprinkle a thin layer of mozzarella shreds over the noodles and sauce, then the dollops of the Miyoko’s mozz and the ricotta. One dollop every inch or two is fine. Sprinkle one cup of spinach over the cheese and then repeat the process until you have one cup of sauce left. Spread the last cup of sauce on the top layer of noodles and then the last of the cheese.
  3. If you made the cashew mozz, drop dollops of the cheese evenly over each layer, leaving enough for the top of the lasagna.
  4. Bake at 375°F on the middle rack for 15 minutes or until the cheese is lightly browned. Lower the temperature to 350°F and cover with foil. Bake for 45 minutes. Remove from the oven and cool for 10 minutes so the lasagna can set before you cut it.
  5. Grate some vegan parmesan cheese over each layer and the top for extra flavor.

Notes

  • The Nutrition Facts are an estimate only. 
  • Freeze in an air-tight freezer safe container for up to 3 months. Thaw in the refrigerator overnight and bake in a 350F oven, covered in foil, for approximately 30 minutes, or until heated all the way through. 

Nutrition Information

Calories 342kcal (17%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 0mg (0%) Sodium 1589mg (66%) Potassium 458mg (13%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1995IU (40%) Vitamin C 16.4mg (18%) Calcium 131mg (13%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 1589mg 66%
Potassium 458mg 10%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 1995IU 40%
Vitamin C 16.4mg 18%
Calcium 131mg 13%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.