We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Vegan Spinach and Mushroom Lasagna
Total:
1 hr 55 min
Prep:
15 min
Inactive:
20 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 55 min
Prep:
15 min
Inactive:
20 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

IDEAS YOU'LL LOVE

Classic Italian Lasagna

Recipe courtesy of Giada De Laurentiis

Eggplant Lasagna

Recipe courtesy of Danny Boome

Lasagna

Recipe courtesy of Ree Drummond

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Chicken Stroganoff

Recipe courtesy of Food Network Kitchen

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Sunny's Spinach and Cheese Stuffed Mushrooms

Recipe courtesy of Sunny Anderson

Perfect Spinach Salad

Recipe courtesy of Ree Drummond

Meatloaf Lasagna

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories