Vegan Lasagna

Mangiare per vivere e non vivere pere mangiare — Italian proverb
Translation: Eat to live and not live to eat.

The weekend is coming to a close, it is Sunday at 4 pm and it is already getting dark! A good way to shut-down a weekend is with a big pan of saucy vegan lasagna, layered with spinach, mushrooms, artichokes, pesto and marinara sauce. This recipe looks daunting with lots of steps, but I promise, they're just little steps and this is a quick dish to whip up.

Tofu Ricotta
1.5 t. salt
1 t. oregano
16 oz. firm tofu
4 cloves garlic, minced
freshly ground pepper

1. Drain the tofu and pat dry with paper towels. Crumble tofu in a bowl, using the back of a fork.
2. Incorporate the remaining ingredients and mash until the consistency of ricotta.

Vegan Almond Pesto
See recipe here.

Mushroom-Artichoke-Spinach Lasagna

1 jar spaghetti sauce

1 lb button mushrooms, sliced

1 lb baby bella mushrooms, sliced

2 T. vegan butter

1 bag frozen spinach, defrosted and liquid pressed out

1 can artichoke hearts, quartered

1 box no-boil lasagna noodles

Salt and freshly ground pepper

Red Pepper Flakes

Oregano

1. Preheat the oven to 350 degrees.

2. Heat vegan butter in a large saute pan. Add mushrooms and saute until semi-soft and still holding their form.

3. Spray a 9x11 pan with non-stick spray. Start the layering processes with spaghetti sauce and then layer, using all ingredients as preferred. Finally, end with a final layer of spaghetti sauce and season with red pepper flakes and oregano.

4. Let rest for 20 minutes to allow the noodles to slightly soften.

5. Bake the lasagna uncovered for 30 minutes, then cover for the final 15 minutes. Remove from the oven and allow to rest before cutting for 20 minutes.

6. Enjoy!

What are your favorite lasagna ingredients? Share below!