Vegan Winter Lasagne

May 10, 2023May 10, 20230 12
Vegan Winter Lasagne
in Vegan

Prep

60 min

Cook

35-40 min

Ready In

95-100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 lbs raw spinach
1/2 head fresh garlic
2 cups walnuts ( optional )
olive oil
2 italian eggplants , cubed into 1cm squares
salt
20 green olives , pitted
3 tablespoons sun-dried tomatoes packed in oil
2 tablespoons tomato paste
1/4 cup olive oil
1 1/2 onions , chopped
1 1/2 lbs dark mushrooms , like shitake mushrooms or 1 1/2 lbs portabella mushrooms
4 garlic cloves , sliced
olive oil
2 lbs no-boil lasagna noodles
1/2 lb sharp cheddar cheese ( optional , for non-vegans ) or 1/2 lb gorgonzola ( optional , for non-vegans )

Nutrision Information

Servings Per Recipe
12
Calories
445
Sugar
6g
Fat
29g
This vegan winter lasagne is a delicious and comforting recipe that can be enjoyed by all. Lasagne is typically made with meat and cheese, but this version is vegan. It uses eggplant and mushrooms for flavor and texture and spinach for nutrition. The spinach mixture is a clever way to sneak in extra veggies and adds great flavor. This lasagne is perfect for a cozy winter gathering or family meal. It is sure to warm you up from the inside out!

Instructions

1.Preheat oven to 375°F.
2.Rinse spinach and remove stems. Pat dry.
3.Peel garlic and chop finely with walnuts, if using them.
4.In a large pan, heat some olive oil over medium heat. Add eggplant and salt to taste, and cook for 10 minutes, or until golden brown. Remove from pan and set aside.
5.In a food processor, combine the spinach, olives, sun-dried tomatoes, tomato paste, and olive oil. Process until smooth.
6.In a large skillet over medium heat, cook onions, mushrooms, and garlic in olive oil until softened and browned, about 15 minutes. Add salt to taste.
7.In a 9x13 inch baking dish, spread one quarter of the spinach mixture over the bottom of the dish. Cover with one third of the lasagna noodles. Top with one third of the cooked vegetables, followed by another quarter of the spinach mixture. Repeat layering with remaining noodles and vegetables, reserving last quarter of spinach mixture until top layer of lasagna noodles is added.
8.Optional: Sprinkle cheese over the last layer of lasagna noodles.
9.Bake for 35-40 minutes, or until cooked through. Let lasagna rest for 10 minutes before serving.

PROS

This vegan winter lasagna is a hearty and satisfying dish perfect for cold days.
It is filled with nutrient-dense spinach, eggplant, and mushrooms.
It can easily be made dairy-free without cheese.

CONS

This lasagne is time-consuming to make, as it has many components that need to be cooked.
It is high in fat due to the use of olive oil and the optional use of cheese for non-vegans.
It requires a lot of spinach but doesn’t have a strong spinach flavor.

HEALTH & BENEFITS

The spinach used in this lasagne is high in vitamins A, C, and K, as well as iron and calcium. The eggplant and mushrooms are a good source of dietary fiber. The use of olives and unsaturated fats in olive oil are thought to reduce the risk of heart disease.

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