Super Easy Spinach Lasagna

This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.

This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.

Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.

 Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.

Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.

With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?

Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.

Super Easy Spinach Lasagna 2015-01-10 22:26:42 Save Recipe Print Filling Ingredients

1. 2 tsp. olive oil
2. 1 onion, chopped
3. 3 cloves garlic, minced
4. 10 oz. bag of baby spinach
5. 1 package of firm tofu
6. 4 oz. vegan cream cheese
7. 1/2 cup fresh basil, chopped
8. 1/4 cup nutritional yeast

Lasagna Ingredients

1. 5-6 cups marinara sauce
2. 12 uncooked whole wheat lasagna noodles
3. 1 package meatless ground
4. 1 cup Daiya mozzarella cheese

Instructions

1. 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
2. 2. Add 10 oz. of baby spinach and cook until wilted.
3. 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
4. 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
5. 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.

Notes

1. I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.

Adapted from Vegetarian Times Adapted from Vegetarian Times Artisanal Vegan http://www.artisanalvegan.com/