Vegan Spinach Vegetable Lasagna

Vegan Spinach Lasagna
  • Yield : 9 x 13 pan
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m
Image and recipe reprinted with permission from VeganFling and Healthy Aperture.


  • 12 lasagna noodles
  • 6 C marinara sauce (about 1.5 jars)
  • 2 cans cannellini beans (drained and rinsed)
  • 2 oz basil leaves
  • 1 C raw cashews
  • 3 cloves garlic
  • 1/4 C nutritional yeast
  • 1/4 C lemon juice
  • 1/8 tsp red pepper flakes
  • 1 Tbsp olive oil
  • 2 lbs. frozen spinach (thawed drained and squeezed)
  • 1/2 onion, finely diced
  • 1 bell pepper, diced
  • 1 C mushrooms (sliced)
  • Panko crumbs


Step 1

In a food processor add the beans, basil, cashews, garlic, nutritional yeast, lemon juice, pepper flakes and olive oil and puree until smooth. Add the spinach and puree again. Add in a small amount of water if the mixture is still too dry. Puree until smooth and set aside.

Step 2

Boil water and cook the lasagna noodles, drain and set aside.

Step 3

In a large saute pan, saute the onions and bell pepper in a small amount of oil until softened. Add in the mushrooms and cook until lightly browned.

Step 4

Pour 2 cups of marinara sauce in the bottom of a 9 by 13 dish. I used a sauce from a jar to save some prep time, but feel free to use your favorite kind.

Step 5

Place 4 lasagna noodles in a layer on top of the sauce.

Step 6

Next spread a layer of the spinach mixture on top of the noodles.

Step 7

Top with 1/2 of the onion, pepper and mushroom mixture.

Step 8

Repeat these layers another time: sauce, noodles, spinach, veggies.

Step 9

End with the last layer of the noodles and top with marinara sauce.

Step 10

Sprinkle the top generously with panko crumbs.

Step 11

Bake for 50-60 minutes at 375, let cool for 10 minutes and then serve.

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