Vegan Spinach and Mushroom Lasagna

recipe image

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

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