🍄 Vegan Mushroom & Spinach Lasagna

Serves: 6–8
Prep: 25 min | Bake: 40–45 min

Ingredients

Vegan cottage-cheese filling

  • 400 g (14 oz) firm tofu, pressed
  • ½ cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • Black pepper, to taste

Vegetable layer

  • 450 g (1 lb) mushrooms, sliced
  • 250–300 g (9–10 oz) fresh spinach
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt & pepper

Lasagna

  • 9–12 lasagna sheets
  • 3 cups (about 700 g) marinara/tomato sauce
  • 1½ cups shredded vegan mozzarella
  • 1 tsp Italian seasoning
  • Fresh basil or parsley, optional

Method

  1. Make the vegan cottage cheese: Blend the tofu, plant milk, nutritional yeast, lemon juice, olive oil and seasonings until creamy but slightly textured. Don’t over-blend—it should resemble cottage cheese.
  2. Cook the vegetables: Heat olive oil in a large pan. Sauté mushrooms for 6–8 minutes until browned. Add garlic and spinach and cook until the spinach wilts. Season well.
  3. Layer: Spread a little marinara in a baking dish. Add lasagna sheets, vegan cottage-cheese mixture, mushrooms/spinach, and marinara. Repeat for 2–3 layers.
  4. Finish: Top with marinara and vegan mozzarella. Sprinkle with Italian seasoning.
  5. Bake: Cover with foil and bake at 190°C/375°F for 30 minutes. Remove foil and bake another 10–15 minutes, until bubbling and golden.
  6. Rest: Let it sit for 10–15 minutes before slicing. Finish with fresh basil or parsley.

Tip: For an even richer filling, stir a handful of chopped basil and 2–3 tablespoons of vegan Parmesan into the tofu mixture. For extra protein, use a high-protein tofu and nutritional yeast.