Name: Simplified Spinach-Mushroom Lasagna
Total time: 1 h 30 min
Yield: Makes: one 9 × 13-inch (23 × 33 cm) lasagna
Cuisine: Italian
Ingredients: Vegan Basil Pesto, optional; Chopped basil; 1 batch Cashew Cream; Two 24-ounce (680 g) jars marinara sauce or 2 batches Weeknight Marinara; One 9-ounce (255 g) box whole wheat no-boil lasagna noodles; ½ cup (30 g) nutritional yeast; One 16-ounce (454 g) bag frozen spinach, thawed and squeezed dry in a lint-free towel; 3 cups (540 g) cooked white beans, or two 15-ounce (425 g) cans white beans, drained and rinsed; ½ teaspoon salt; ½ teaspoon fennel seeds; ½ teaspoon dried oregano; Two 10-ounce (283 g) packages cremini mushrooms, trimmed and chopped; 2 garlic cloves, minced; 1 yellow onion, diced; 1 tablespoon olive oil (OF: ¼ cup/60 ml broth)

Preparation info

Makes:
one
9 × 13 inch lasagna

Difficulty
Easy
Ready in
1 hr 30

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Lasagna is definitely not a quick meal, but it’s worth the effort and feeds a crowd. This version uses no vegan analogs or processed foods; instead, it’s full of whole food versions of the traditional ingredients. Be sure to use a good jarred sauce (or our Weeknight Marinara).

Ingredients

1 tablespoon olive oil (OF: ¼ cup/60 ml broth)

Method

Preheat the oven to 400°F 200°C). Place a large skillet over medium heat. Add the oil, then the onion and garlic. Sauté, stirring often, until the onions are soft and starting to color, about 10 minutes. (OF: Add more broth as needed.) Transfer half of the onion

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Simplified Spinach-Mushroom Lasagna

Ingredients

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