Vegan Spinach Vegetable Lasagna2013-02-26
- Course: Dinner
- Yield : 9 x 13 pan
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- 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
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.
Boil water and cook the lasagna noodles, drain and set aside.
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.
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.
Place 4 lasagna noodles in a layer on top of the sauce.
Next spread a layer of the spinach mixture on top of the noodles.
Top with 1/2 of the onion, pepper and mushroom mixture.
Repeat these layers another time: sauce, noodles, spinach, veggies.
End with the last layer of the noodles and top with marinara sauce.
Sprinkle the top generously with panko crumbs.
Bake for 50-60 minutes at 375, let cool for 10 minutes and then serve.