Plant-Based Spinach Lasagna

Chickpea flour, nondairy milk, and nutritional yeast bring a creamy “cheesy” element to this vegan lasagna.

Spinach lasagna

Makes eight servings
Prep time: 20 minutes
Cook time: 1 hour, 45 minutes

INGREDIENTS

  • 2 tbs. extra-virgin avocado oil
  • 1 large onion, chopped
  • 4 cups cubed eggplant
  • 8 oz. baby bella mushrooms, sliced
  • 2 tsp. sea salt, divided
  • 3 garlic cloves, chopped
  • 1 15-oz. can tomato sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 cup avocado oil
  • 3/4 cup chickpea flour
  • 3 cups unsweetened nondairy milk
  • 2 tbs. nutritional yeast
  • 9 no-boil brown-rice lasagna noodles, or other noodles of choice
  • 2 10-oz. packages frozen spinach, thawed, excess water squeezed out

DIRECTIONS

Preheat the oven to 400 degrees F and lightly oil a 9-x-13-inch baking dish.

In a large pot, warm the olive oil over medium-high heat. Add the onion, eggplant, and mushrooms, and cook until the vegetables start to sizzle, about two minutes. Reduce heat to medium and sprinkle with 1 teaspoon salt. Continue to cook, stirring frequently, until the eggplant is tender, about 20 minutes. Add the garlic and cook for one minute, then stir in the tomato sauce, oregano, and basil, and bring the mixture to a boil. Reduce heat and simmer until the sauce has thickened, about 10 minutes.

In a large saucepan, warm the avocado oil over medium heat, then whisk in the chickpea flour. Cook, whisking frequently, until the mixture comes to a boil, then reduce the heat so it bubbles gently for about two minutes. Gradually add the nondairy milk, whisking constantly until smooth. Whisk in the nutritional yeast and remaining salt. Continue to cook, whisking frequently, until the sauce has thickened, about eight to 10 minutes.

Spread 1 cup of the vegetable mixture in the bottom of the baking dish. Place three lasagna noodles in the pan, evenly spaced. Sprinkle half of the spinach over the noodles, then drizzle 1 cup of the white sauce over the spinach, then 1 cup of the vegetable mixture. Place three more noodles on top and pat down evenly, then sprinkle with the remaining spinach, and drizzle with 1 cup white sauce. Top with three more noodles, pat down, and cover with the remaining vegetable mixture.

Cover the pan with foil and bake for 20 minutes, then uncover and drizzle with the remaining 1/2 cup white sauce. Bake, uncovered, for 15 more minutes, until the white sauce is lightly golden.

Let stand for 10 minutes before slicing.

is a Minneapolis-based recipe developer and cookbook author.

Photography by: Andrea D’Agosto; Food Stylist: Paul Jackman

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