Mushroom And Spinach Lasagna Vegan Recipes

SPINACH AND MUSHROOM LASAGNA

Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

Ingredients

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

Steps:

Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

VEGAN SPINACH AND MUSHROOM LASAGNA

Vegan Spinach and Mushroom Lasagna image

We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese

Steps:

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

SPINACH AND MUSHROOM VEGGIE LASAGNA

Spinach and Mushroom Veggie Lasagna image

Make and share this Spinach and Mushroom Veggie Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 2h27m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms)
1 teaspoon dried thyme
kosher salt
1 (15 ounce) container part-skim ricotta cheese
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded part-skim mozzarella cheese, divided
3/4 cup grated parmesan cheese
1 (10 ounce) package frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
fresh ground black pepper
5 cups tomato sauce
12 no-cook lasagna noodles
nonstick cooking spray

Steps:

Preheat oven to 375°.
Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
Cook until softened, about 10-12 minutes.
In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
Layer 4 sheets of lasagna on top, slightly overlapping.
Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
Bake, covered, until bubbly, about 45 minutes.
Remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
Remove from oven and let sit for 15 minutes before cutting.
Serve warm and garnish with basil.

Nutrition Facts : Calories 399.2, Fat 17.8, SaturatedFat 9.4, Cholesterol 89, Sodium 1071.4, Carbohydrate 32.8, Fiber 3.5, Sugar 6.8, Protein 28.8

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