Wednesday, October 12, 2011

Spinach Lasagna

Lasagna is one of my favorite meals.  My mom's lasagna to be precise.  In honor of my MoFo greens month, I decided to make spinach lasagna.  I've heard rumors that you can skip pre-cooking your lasagna noodles if you make sure to pile on extra sauce, so I decided to experiment.  And it worked!

Spinach Lasagna

Cashew cream sauce (recipe below)
A splash of olive oil
60 oz of your favorite pasta sauce(that's kind of a lot, so feel free to mix up a few types)
Lasagna noodles, uncooked
1 or 2 packages of frozen spinach, defrosted
Other veggies of your choice (I used black olives, sun-dried tomatoes, red bell pepper)
Follow Your Heart mozzarella, chopped
1/2-1 cup unsweetened soy milk
1/4 cup nutritional yeast

1.  Grease a lasagna pan with a little olive oil.
2. Pour about 15 oz of tomato sauce in the bottom of the pan.
3. Alternately layer the uncooked lasagna noodles, vegetables, tomato sauce, and cream sauce.  When you come to the spinach, squeeze out some of the water, but not too much.  This will provide more liquid for the cooking noodles.  I did one full layer of bechamel and then plopped down a few globs in another layer.
WARNING: The noodles will make the dish expand a little.  Don't, as I did, overfill the pan.  Leave a little room at the top.
4. Preheat the oven to 350*.
5. While the oven is preheating, place the FYH, soy milk, and nutritional yeast in a saucepan over medium heat.  Stir frequently until the mixture is melted.  Pour over the top of the lasagna.
6. Bake the lasagna, covered, for 40 minutes.  Uncover and bake for an additional half hour.  Broil the last few minutes if you'd like, to get bubbly brown spots on top!
7. For easier cutting, let the lasagna sit for 10 minutes or so before serving.

Cashew cream sauce:
3/4 cup raw cashew pieces, soaked in 1 1/2 cups water for an hour
1/2 tsp bouillon
2 cloves garlic
1/4 cup nutritional yeast

Blend cashews, soaking water, bouillon, and garlic until smooth.  Put the mixture in a saucepan, stir in the nutritional yeast, and heat over medium-low, stirring often, until the consistency of a thick tomato sauce.

Other tips:
-I would have liked a thicker, layer of the cashew cream sauce.  I think next time I'll combine this sauce with a tofu ricotta for a thicker, yummy white layer.  (You can't even see the layer in this photo- It's toward the bottom.)
-Use a sauce that you like.  I've found that good lasagnas start with good sauces.


  1. hot diggety, this looks good. i've been cravin' lasagne lately and i have xgfx noodles and everything.


  2. I would love a giant slice of this. I am still yet to make a vegan and gf lasagne, I really should try this recipe!

  3. That looks great. I love greens in lasagna.

  4. lasagna is my favorite as well and i absolutely adored my mother's. we like to make a cashew cream (a cashew-white bean cream to be exact) and "noochy italian tofu crumbles" for our lasagna. yours looks crazy delicious and i never would have thought to make it extra saucy 'n skip out on pre-boil'n the noodles (which i always find a pain in the a**). so awesome!

  5. Yumm. Your additions sound tasty, jessy!