Gluten-Free, Vegan Spinach Mushroom Lasagna

This makes 1 9×9 pan, about 5 servings if you’re hungry  (6 if you’re not that hungry) 🙂

I know this sounds like a lot of work, but since you can do some tasks while others are cooking (or even make some of this ahead of time), it’s really not that big of a deal.  I’ll explain how to minimize your time by multi-tasking in the instructions below.



6 gluten free lasagna noodle sheets (I use the Explore Cuisine Organic Green Lentil Lasagna ones)
1 recipe for tofu ricotta (follows)
10 oz package frozen spinach, thawed (squeeze all the liquid out!)
8oz sliced mushrooms
½ onion, finely chopped
2 cloves garlic, minced
1 ½ cups vegan mozzarella shreds
1 recipe vegan parmesan (follows)
24 oz jar store-bought marinara sauce (because it’s one less thing to make yourself!)

Preheat the oven to 350.

Get a pot of water boiling to cook your pasta.

While you’re waiting for the water to boil, sauté the mushrooms, onion, and garlic in a little oil over medium heat for about 5 minutes.  Add the spinach and heat just a couple of minutes until warm.  Your water should be boiling for your pasta now, so get that going.

While the pasta is cooking, go ahead and make the tofu ricotta and vegan parmesan (you can also make these a couple of days in advance).

When everything is ready, spoon a small amount of the marinara into the bottom of your 9×9 pan, just so you have a thin layer of sauce in the bottom.  Add a layer of lasagna noodles (3 noodles, unless you have the longer style noodle, in which case you can cut them to fit and use the “scraps” to form another layer).

Add a half of your tofu ricotta mixture, then half of your spinach/mushroom mixture,half of your parmesan and mozzarella, then a layer of sauce.  Repeat the layers once more, ending with the final sauce and cheese layer on top.

Bake 40 minutes and then let cool at least 10 before slicing.

Tofu Ricotta

14oz block extra firm tofu
1 1/2 tablespoons tahini
2 cloves garlic, minced
3 tablespoons nutritional yeast
1 1/2 teaspoon white miso
1 tablespoon lemon juice
1/4 teaspoon black pepper
1 finely chopped shallot
2 teaspoons dried parsley

Drain the tofu and use your hands to crumble it into a bowl.  Add the remaining ingredients and mix well.

Vegan Parmesean (from
¾ cup raw cashews
3 Tablespoons nutritional yeast
¾ teaspoon salt
¼ teaspoon garlic powder

Put everything in a blender or food processor and process until finely ground.


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