Creamy Cozy Lasagna - a vegan, gluten free dish of comfort food! #vegan #plantbased #dairyfree #glutenfree #healthy #veganrecipes
Creamylasagnabannertenon

Creamy Cozy Lasagna

Mains

Lately I have been craving comfort food! Something creamy and cozy and delicious but of course still healthy and plant based. 

I had been looking at a few vegan lasagna recipes and so many of them had either tofu or a lot of fake vegan shredded cheese (both of which are not my first loves).

I did a little experimenting and came up with a healthy ingredient combo that would make a creamy plant based 'ricotta'...

The secret ingredient? Cannellini beans! Not only did they give a creamy texture but they also add a ton of clean protein, iron and fibre. Delicious and healthy!

I've tried to make this recipe as simple and quick as possible by using pre washed spinach, pre-sliced mushrooms and oven ready lasagna noodles. It still takes some time to assemble making it a good recipe for when you have a little extra time, can put on some music and enjoy the process. 

PS. its also gluten free!

Enjoy...

Ingredients

  • 2 14oz cans cannellini beans, rinsed and drained
  • 1 cup of hummus (garlic flavour can be used if you like it more garlicky)
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • large handful of fresh parsley (or basil)
  • 2 tsp olive oil
  • 2 yellow/orange or red bell peppers, chopped
  • 1 8oz package of sliced cremini mushrooms
  • 2 5oz tubs spinach
  • 1/2 tsp crushed red pepper (optional)
  • fresh ground sea salt & pepper
  • 2 jars of marinara sauce (or your favourite plant based tomato sauce)
  • 1 package of oven ready, brown rice lasagna noodles

Tips & Nutrition

This recipe is made simple by using pre-washed spinach, pre-sliced mushrooms and oven ready lasagna noodles. You can even use frozen spinach or kale if that works best for you.

This is a great meal to prep on Sunday and store in individual containers in the fridge or freezer for a busy week. 

Feel free to sub in different veggies you have on hand or prefer. 

This pairs beautifully with a Simple Kale Caesar salad. 

Method

Preheat the oven to 350. 

In a food processor or high speed blender, combine the cannelini beans, hummus, nutritional yeast, garlic powder and parsley. Blend on high until well combined, thick and creamy. Set aside.

In a large skillet, heat the olive oil on medium low heat and sauté the peppers and mushrooms until soft (5-7 minutes), then add the spinach and cook for an additional 5 min or until just wilted.

Cover the bottom of a 9x13 baking dish evenly with 1 1/2 cups of marinara sauce. Arrange a single layer of the noodles leaving a little space in between for them to expand.

Carefully spread a layer of the white bean 'ricotta' you made in the first step over the noodles. This can be a bit tedious - I used my fingers to help hold the noodles in place while spreading it.

Next, spread half the veggie mixture on top of the 'ricotta'. Top with another 1 1/2 cups of marinara sauce, then another layer of noodles, the rest of the 'ricotta' and the rest of the veggies. Add another layer of noodles and then cover with 2 cups of sauce. Make sure the top layer of noodles are well covered with lots of sauce or they will not cook properly. 

Sprinkle with a little nutritional yeast, cover with foil and bake for 45 minutes. Check in after 30 minutes to make sure the top noodles are still well covered with sauce and spread it around if necessary. 


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