Vegan Lasagna


1 tablespoon salt
12 lasagna noodles
1 tablespoon extra virgin olive oil
1 medium onion, cut into 1/4-inch pieces
1 clove garlic, minced
1 pound fresh spinach, rinsed
3 cups marinara sauce
3-1/2 cups non-dairy ricotta
1/2 cup shredded non-dairy mozzarella cheese
1/4 cup non-dairy Parmesan


  1. Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook for 6 minutes. Drain noodles and arrange individually on baking sheet.
  2. In a large skillet, warm oil. Add onion and sauté for 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
  3. Preheat oven to 400 degrees.
  4. In a lightly oiled baking dish, spread 3/4 cup tomato sauce, then add 3 lasagna noodles. Spread 1/3 ricotta over noodles and add 1/3 of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of Parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and Parmesan.
  5. Cover pan with aluminum foil and bake for 35 minutes. Remove foil and cook 10 more minutes. Serve warm.

Makes 8 servings.

Source: Veg News magazine

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