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Vegan Lasagna Cashews
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Vegan Spinach Artichoke Lasagna

Are you craving comfort food? This incredibly creamy vegan lasagna features layers of savory spinach artichoke dip, flavorful tomato sauce, roasted garlic mushrooms, and perfectly cooked (gluten-free) no-boil lasagna noodles. This easy to make family-friendly recipe is a winner!
Course Dinner
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 312kcal

Equipment

  • 9x13 Casserole Dish
  • Large Pan
  • Blender

Ingredients

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 20-25 minutes or until lightly browned.
  • While the mushrooms are roasting, make the spinach artichoke 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 (depending on how wide they are) noodles 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 artichoke 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 that you reserved earlier. If you want, you can sprinkle vegan shredded cheese or a few spoonfuls of spinach dip on top, but it's not necessary.
  • 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. Garnish with dried parsley.

Notes

  • Make sure to add one cup of sauce to every layer with the pasta. The no-boil noodles need the extra liquid to absorb so they can soften while the lasagna cooks.
  • I know that two jars of sauce seems excessive, but trust me, the pasta will soak it all up and the lasagna will not be soupy.   
  • Roast the mushrooms first before putting them in the lasagna so they have more flavor.
  • Cover the lasagna with parchment paper or foil while it's baking so it doesn't dry out. 
  • Once the lasagna has finished baking, let it set up for 10-15 minutes. It will be easier to cut into pieces when it's not boiling hot. If you try to cut it when it first comes out of the oven, it will turn into a pile of pasta rather than a slice with lots of layers.

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