Creamy Vegan Mushroom Lasagna
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
59
Spice
59
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350ºF
2
In a large skillet, heat a glug of oil or veggie broth over medium
3
When the pan is hot, add the garlic and sauté until it becomes fragrant
4
This will take about a minute
5
Add the mushrooms, tamari, and thyme
6
Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form
7
Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth
8
This might take up to 5 minutes, depending on the speed and power of your blender
9
Pour the cashew sauce into the pan with the mushrooms
10
Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently
11
Throw in the spinach and stir for another minute
12
Prepare the lasagna noodles according to the package instructions
13
Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together
14
Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish
15
Add a layer of noodles
16
Cover the noodles with half of the mushroom cream
17
Add a layer of noodles
18
Use another third of the marinara to cover these noodles
19
Add the remaining mushroom cream
20
Add the last layer of noodles and cover it with the remaining marinara sauce
21
Cover the lasagna with aluminum foil and bake for 30 minutes
22
Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes
23
Let the lasagna rest for 5 minutes before serving
24
Preheat the oven to 350ºF
25
In a large skillet, heat a glug of oil or veggie broth over medium
26
When the pan is hot, add the garlic and sauté until it becomes fragrant
27
This will take about a minute
28
Add the mushrooms, tamari, and thyme
29
Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form
30
Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth
31
This might take up to 5 minutes, depending on the speed and power of your blender
32
Pour the cashew sauce into the pan with the mushrooms
33
Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently
34
Throw in the spinach and stir for another minute
35
Prepare the lasagna noodles according to the package instructions
36
Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together
37
Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish
38
Add a layer of noodles
39
Cover the noodles with half of the mushroom cream
40
Add a layer of noodles
41
Use another third of the marinara to cover these noodles
42
Add the remaining mushroom cream
43
Add the last layer of noodles and cover it with the remaining marinara sauce
44
Cover the lasagna with aluminum foil and bake for 30 minutes
45
Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes
46
Let the lasagna rest for 5 minutes before serving