It is so much fun finding new and delicious ways of getting my greens in and this vegan spinach lasagna really achieves that. This lasagna is gooey, creamy, delicious, and full of nutritional ingredients.
There is a whole 100g of fresh spinach hiding in this lasagna. Well, I say ‘hiding’, it is what gives the creamy sauce that beautiful green colour. Spinach is high in potassium, magnesium, iron, calcium, and vitamins A, C, and B6. In fact, spinach has even more iron than meat and more calcium than cow’s milk!
There are also cashews in the green sauce which is what makes it creamy. Cashews are high in iron, protein, and magnesium.
Plus, with the tomatoes, carrots, and celery, this dish goes a long way towards your five-a-day.
Please do rate and comment if you try the recipe and don’t forget to tag me if you post a picture on social media. I would love to see what you’ve created! Cheers 🙂
Creamy and delicious, this vegan spinach lasagna is worth the time it takes to prepare it!
- 1 Tbsp olive oil
- 3 cloves garlic, pressed
- 1 onion, diced
- 3 sticks celery, diced
- 3 carrots, diced
- 250 g (2 cups) mushrooms, diced
- 1 Tbsp brown sugar
- 1 tsp oregano
- 1 handful fresh basil, chopped
- salt & pepper
- 2 cans chopped tomatoes
- 2 Tbsp tomato paste
- 80 g (1/2 cup) cashews
- 30 g (1/2 cup) nutritional yeast
- 100 g (about 4 cups) fresh spinach
- 1 avocado
- 240 mL plant milk
- 2 cloves garlic
- 1/2 tsp onion powder
- salt & pepper
- lasagna sheets, prep if required (check packaging)
- vegan cheese, grated
Heat oil in a large pan. Add onion and garlic and fry for a few minutes.
Add celery and carrots and fry for a few more minutes.
Add mushrooms and fry another few minutes.
Stir in the seasonings and then add the chopped tomatoes and paste.
Simmer, stirring occasionally for 20 minutes.
Add all ingredients to a blender and blend until smooth.
Preheat oven to 200C/400F/Gas 6.
Start with red sauce on the base of the lasagna dish. Then layer pasta, green sauce, pasta, red sauce, pasta, green sauce, and then top with grated cheese.
Cover dish with aluminum foil and bake for 30 minutes.
Remove aluminum foil for the last 10 minutes.
- Add crumbled tofu or soya mince to the red sauce for a heartier dish.