Vegan Lasagna
Updated: Oct 25
A Delightful Vegan Lasagna Recipe Featuring Broccoli, Mushrooms, and Spinach in Cream with Ricotta
If you are looking for a delicious and nutritious meal that is both satisfying and light, this vegan lasagna recipe is the perfect choice. It showcases a delightful combination of fresh vegetables, including broccoli, mushrooms, and spinach, all enveloped in a creamy sauce that mimics traditional ricotta cheese. This dish not only pleases the palate but also serves as a powerhouse of vitamins and minerals, making it an excellent addition to any meal plan.
Ingredients
To prepare this wonderful vegan lasagna, you will need the following ingredients:
- **Lasagna noodles**: Choose whole grain or gluten-free options to suit your dietary preferences.
- **Broccoli**: Fresh broccoli florets add a crunchy texture and are packed with vitamins C and K.
- **Mushrooms**: Use a mix of your favorite mushrooms, such as cremini or shiitake, to provide an earthy flavor and a rich source of antioxidants.
- **Spinach**: Fresh spinach leaves contribute a vibrant color and a wealth of nutrients, including iron and folate.
- **Cashews**: Soaked cashews will create a creamy texture that serves as a base for your ricotta-style filling.
- **Nutritional yeast**: This ingredient adds a cheesy flavor without the dairy, enriching the dish with B vitamins.
- **Garlic and onion**: These aromatics enhance the overall flavor profile of the lasagna.
- **Olive oil**: A drizzle of high-quality olive oil will add richness and depth to the sauce.
- **Herbs and spices**: Fresh basil, oregano, salt, and pepper will elevate the taste and provide an aromatic experience.
Preparation Steps
1. **Preheat the Oven**: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking the lasagna.
2. **Prepare the Creamy Ricotta**: In a blender, combine soaked cashews, nutritional yeast, garlic, a splash of olive oil, and a pinch of salt. Blend until smooth and creamy, resembling ricotta cheese. Adjust the consistency with a little water if necessary.
3. **Sauté the Vegetables**: In a large skillet, heat some olive oil over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent. Next, add the chopped mushrooms and broccoli florets, cooking until they are tender. Finally, stir in the fresh spinach and cook until wilted. Season with salt, pepper, and your choice of herbs.
4. **Layer the Lasagna**: In a baking dish, start with a layer of the creamy ricotta mixture at the bottom, followed by a layer of lasagna noodles. Then, add a layer of the sautéed vegetable mixture. Repeat the layering process until all ingredients are used, finishing with a layer of the creamy ricotta on top.
5. **Bake**: Cover the baking dish with foil and place it in the preheated oven. Bake for about 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, allowing the top to become golden and slightly crispy.
6. **Cool and Serve**: Once baked, allow the lasagna to cool for a few minutes before slicing. This will help the layers hold together when serving. Garnish with fresh basil leaves for a pop of color and added flavor.
Nutritional Benefits
This vegan lasagna is a fantastic way to incorporate a variety of vegetables into your diet. Broccoli is known for its cancer-fighting properties and high vitamin C content, while mushrooms provide essential nutrients and antioxidants that support immune health. Spinach is a superfood that provides a wealth of vitamins and minerals, contributing to overall well-being. The creamy cashew ricotta not only satisfies cravings for dairy but also offers healthy fats and protein, making this dish both wholesome and indulgent.
Conclusion
I highly recommend you make this vegan lasagna. It is not only a feast for the senses but also a nourishing meal that can be enjoyed by everyone, regardless of dietary preferences. Follow this recipe, and you will create a dish that is sure to impress family and friends alike. Enjoy the delightful combination of flavors and the health benefits that come with every bite!
Ingredients: 6 serving, total time:1h 30 min. medium
1 cup baby spinach, fresh leaves, finely chopped
1 cup broccoli, finely chopped
250 g button or baby mushrooms, white sliced
1 clove garlic, minced
1 onion, small, diced
1/4 cup parsley, fresh
1/2 Tbsp thyme, fresh leaves
1/2 tsp oregano
Pasta & Grains:
12 Lasagna noodles
Baking & Spices:
2 Tbsp All-purpose flour
1 kosher salt
1 pepper, fresh cracked
2 Tbsp olive oil, extra virgin
Dairy:
2 Tbsp butter, unsalted
2 cup milk
1 cup shredded mozzarella, part-skim
1/2 cup grated Parmesan cheese, divided
420 g tub Ricotta cheese, part-skim
Preparation:
Heat oven to 180 °C. Bring a large pot of water to a boil.
In a large, nonstick pan, heat the olive oi and add the mushrooms and sauté until are well browned. After a while, add the onion and garlic and sauté until the onion turns translucent.
Then add the broccoli and spinach and cook just until the broccoli is fragrant, and the spinach is wilted.
In a medium bowl, put the mushroom-broccoli-spinach mixture with the thyme, parsley, 1/4 cup Parmesan, and ricotta.
Season well with salt and pepper 1/2 tsp salt, good pinch pepper to taste. Set aside.
Béchamel sauce:
In a medium saucepan, heat the butter and flour, whisking until smooth, over medium-high heat.
Cook another minute to cook the flour. Slowly whisk in the milk and cook, stirring constantly, 7–8 minutes until thickened. At the end, add the remaining 1/4 cup Parmesan and season with a pinch of salt. Set aside.
Noodles:
Cook the lasagna noodles to al dente in salted water according to package directions.
Drain and rinse with cold water, so pasta is cool enough to handle.
Ladle 1/2 c béchamel in a 13 x 9 baking dish sprayed with cooking spray. On a large cutting board or other clean surface, lay out 6 noodles.
Divide 1/2 the veggie-ricotta mixture over the pasta, spreading in a layer.
Roll up each noodle and place in the baking dish. Repeat with the remaining noodles.
Ladle the rest of the béchamel over the lasagna rolls. Top each with mozzarella.
Baking:
Cover baking dish loosely with foil. Bake at 180 °C for 45 minutes until top is lightly browned.
Serve with additional parsley or oregano sprinkled over top.
Buon appetito!
NOTE:
Keep the rest of the flaking in the refrigerator for about 3 days. You can freeze lasagna in special boxes with lids for up to 2 months.
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