Vegan Lasagna
This incredibly delicious vegan lasagna features layers of creamy dip, tomato sauce, roasted garlic mushrooms, and no-boil lasagna noodles. It's a unique twist on a classic that everyone will enjoy!
Servings 12 servings
Calories 312kcal
Equipment
- 9x13 Casserole Dish
- Large Pan
- Blender
Ingredients
- Spinach Artichoke Dip
- (2) 8 oz packages cremini mushrooms sliced
- 1 tsp garlic powder
- (2) 25 oz jars tomato sauce
- (1) 9 oz box lasagna noodles
- ½ cup vegan mozzarella shreds (I used Violife mozzarella shreds)
- 1 tsp dried parsley
Instructions
- Preheat the oven to 350 degrees.
- Slice the mushrooms and place them on a parchment-lined baking tray. Sprinkle 1 tsp of garlic powder over the mushrooms, toss to coat each mushroom, and then roast the mushrooms for 20 minutes.
- While the mushrooms are roasting, make the spinach dip.
- In a large 9x13 casserole dish, add 1 cup of tomato sauce and spread it around to coat the bottom evenly. Reserve 1 cup of sauce for the top layer of the lasagna.
- Arrange 3-4 lasagna sheets on top of the sauce. If there are any gaps on the side, it's ok to break a few noodles to fill in the gaps.
- Next, add a layer of spinach dip and a layer of roasted mushrooms. Repeat these 4 layers until you run out of ingredients. Top the lasagna with the remaining 1 cup of tomato sauce and shredded vegan cheese.
- Increase the oven heat to 375 degrees. Cover the lasagna with parchment paper or foil and then bake it for 45 minutes. Remove the covering during the last 5 minutes to make sure the cheese shreds melt completely.
- Remove the lasagna from the oven and let it set up and cool for 10-15 minutes before cutting it. Garnish with dried parsley.
Notes
- Store leftovers in the fridge for 2-3 days or you can freeze it for 2-3 months.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 649mg | Potassium: 753mg | Fiber: 4g | Sugar: 8g | Vitamin A: 530IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 3mg