Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Enjoy the delicious combination of sautéed mushrooms and fennel seeds in this meat- and dairy-free vegan lasagna. In addition to the tomato-and-mushroom sauce, this vegan lasagna features a fiber-rich filling of spinach, tofu, and vegan cream cheese. Instead of regular lasagna noodles, use no-boil noodles—they're egg-free. You can prepare and assemble the lasagna a few hours ahead of time. Serve garnished with fresh basil.

Ingredients:

• 3 tbsp olive oil + extra for greasing the pan
• 3 cloves garlic, 2 thinly sliced, 1 whole
• 1 teaspoon fennel seeds
• A pinch of crushed red pepper flakes
• 450 g of mushrooms, thinly sliced
• 1 can (800 gr.) canned pureed tomatoes
• 1 package (350 g) firm tofu, drained
• 1 package (280 g) frozen spinach, thawed and squeezed out of water
• 1 package (220 g) of vegan cream cheese
• 1/2 cup loosely packed fresh basil leaves, plus extra for serving
• 3 tablespoons nutritional yeast
• 0.5 tsp freshly grated nutmeg
• 12 - 13 sheets no-boil vegan lasagna
• 0.5 tbsp. grated vegan mozzarella cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, fennel seeds, red pepper flakes, champignon mushrooms, pureed tomatoes, tofu, spinach, curd cheese, basil, yeast, nutmeg, pasta lasagna, cheese

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Preparation:

Step 1
• Preheat oven to 175°C. Grease a 22cm square baking pan with olive oil.
Step 2
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped garlic, fennel seeds, and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until browned in spots, about 3 minutes. Continue cooking, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water, and 1 teaspoon coarse salt. Bring to a simmer and cook until the sauce thickens and most of the water has evaporated, 10 to 15 minutes. Let cool.
Step 3
• Meanwhile, place the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole garlic clove, 1 teaspoon coarse salt, and nutmeg in a food processor and process until smooth.
Step 4
• Spread a few tablespoons of tomato sauce in the bottom of the prepared baking dish and top with 4 lasagna noodles (it's best if they overlap slightly; or break 1 sheet into pieces to fill in any gaps). Add half of the tofu mixture and spread evenly. Spoon a third of the sauce on top. Repeat with 4 more lasagna noodles, the remaining spinach mixture, and half of the remaining sauce. Finish the lasagna by topping with 4 noodles and the remaining sauce. Cover with foil and bake until heated through, about 45 minutes. Remove the foil, sprinkle with grated vegan cheese, and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut the vegan lasagna into 6 wedges, and sprinkle with basil leaves.

Votes: 4