Simplified Spinach-Mushroom Lasagna

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; Two 24-ounce (680 g) jars marinara sauce or 2 batches Weeknight Marinara; 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 1 batch Cashew Cream; Chopped basil; 3 cups (540 g) cooked white beans, or two 15-ounce (425 g) cans white beans, drained and rinsed; ½ teaspoon fennel seeds; One 16-ounce (454 g) bag frozen spinach, thawed and squeezed dry in a lint-free towel; ½ teaspoon dried oregano; 2 garlic cloves, minced; Two 10-ounce (283 g) packages cremini mushrooms, trimmed and chopped; ½ cup (30 g) nutritional yeast; 1 yellow onion, diced; One 9-ounce (255 g) box whole wheat no-boil lasagna noodles; ½ teaspoon salt

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)

Europe
Italy
Vegan
Pasta
Mediterranean

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