Hark! My fellow food enthusiasts, today I bringeth to thee a grandeur recipe that appeals to both thy taste buds and thy conscience. Let us embrace this Vegan “Meat & Cheese” Spinach Lasagna, a classical dish re-imagined with a vegan twist. This would be an ideal feast for vegans and non-vegans alike, who enjoy the amalgamation of meat and cheese, that too in a dish that is entirely plant-based.
In this decadent lasagna recipe, you can relish tomato sauce and spinach layered between noodles with a cheese mixture made firm with tofu, lentils or mushrooms alike which tastes rich and looks beautiful served as a vegan sharp cheddar. The fresh taste of basil and parsley combined with garlic shall please your senses and leave you wanting more.
By utilizing the freshest produce, we have put together an outstanding dish that is vegan-focused while providing a vibrant palette of flavors. I assure thee; this lasagna recipe is sure to become your new all-time favourite. So get thee to a kitchen and let’s cook some delicious Vegan “Meat & Cheese” Spinach Lasagna.
Why You’ll Love This Recipe
Friends, countrymen, lend me your ears! Let me tell you why you will fall in love with this Vegan “Meat & Cheese” Spinach Lasagna recipe.
First and foremost, it is a dish that is friendly to both vegans and non-vegans alike. The meaty texture and cheesy flavor of traditional lasagna are here, without the use of any animal products. You can please many different taste buds with this amazing recipe.
This lasagna contains layers of nutty vegan parmesan cheese, mushrooms and tomato sauce mixed with a perfect blend of salt, ground pepper, parsley, basil and garlic cloves. But wait, that’s not all! The filling is made up of frozen chopped spinach blended with a mixture of vegan cream cheese and firm tofu. This gives the lasagna a creamy texture unlike any other while keeping it low fat at the same time.
The top layer of spinach lasagna looks beautiful when prepared with vegan sharp cheddar cheese sprinkled generously over it. Every bite integrates perfectly with the white layer looks tasteful and irresistible.
But don’t just take my word for it – this dish has been praised all around food com communities, ricotta cheese fanatics, spinach lovers and those who enjoy 8 cheese or meaty lasagnas. This vegan option has been ranked high on many review sites such as yummly.com, proving that more people are discovering how much flavor vegetarian pasta dishes have to offer!
So give this vegan “Meat & Cheese” Spinach Lasagna recipe a chance to win over your heart and taste buds. Trust me – it’s an unforgettable experience that will leave you craving for more!
To make this delicious and satisfying Vegan “Meat & Cheese” Spinach Lasagna, you will need the following ingredients:
- Lasagna noodles (no-boil, gluten-free or regular)
- Tomato sauce (marinara or homemade)
- Frozen chopped spinach (thawed and squeezed dry)
- Mushrooms, sliced
- Garlic cloves, minced
- Vegan cream cheese
- Firm tofu
- Vegan parmesan cheese
- Fresh spinach leaves
- Basil leaves, chopped
- Parsley leaves, chopped
- Salt and ground pepper
For the “Meat & Cheese” layer you will need:
- Vegan meat (e.g., ground beef substitute or vegan Italian sausage)
- Vegan cheddar cheese
Note that you can customize the recipe according to your taste preference or dietary restrictions.
The Recipe How-To
Preparation time: 45 minutes
Cooking time: 1 hour
Serving size: 8-10 servings
- 12 Lasagna noodles
- 1 pound of mushrooms, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of ground pepper, black or white
- 2 garlic cloves, minced
- A handful of chopped parsley and basil
- 10 oz of frozen chopped spinach, thawed and drained
- 1 package of vegan cream cheese, at room temperature
- 1 block of firm tofu, mashed and crumbled by hand
- 32 oz of your preferred tomato sauce (marinara sauce works great)
- 1 cup of vegan parmesan cheese, divided
- A handful of fresh chopped spinach
- Vegan sharp cheddar or other vegan cheese, optional
Heat a large skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook until they have released their moisture and are slightly browned. This should take about 5 minutes. Remove from the pan and set aside.
In the same skillet, add 2 tablespoons of olive oil and 1 teaspoon of salt. When hot, add minced garlic cloves and cook for about 30 seconds until fragrant. Then add thawed spinach to the pan to get rid off all the excess water.
In a mixing bowl, combine the vegan cream cheese with mashed tofu, cooked mushrooms, parsley, basil, half cup vegan parmesan cheese, salt and pepper to taste.
Assemble the lasagna. Preheat your oven to 375 degrees F. Spread about a quarter cup tomato sauce on the bottom of a greased baking dish. Place lasagna noodles on top. Add another layer of tomato sauce on top. Next up is spooning some spinach ricotta mixture onto each noodle before adding another layer. Repeat as necessary until noodles are used up.
For the final step, pour any remaining tomato sauce over the lasagna noodles before sprinkling more vegan parmesan cheese over it along with extra fresh spinach leaves.
Place lasagna dish in preheated oven for 40 minutes, then add optional shredded vegan sharp cheddar or other vegan cheese over it. Return it to the oven for 15 more minutes until golden brown on top.
Let rest outside oven for some minutes before serving. You can slice into wedges once cool enough or wait until re-warming time if you plan to serve later since this freezes too well. Serve alongside a simple salad dressed with balsamic vinaigrette or sliced steamed veggies like snap peas or zucchini.
Enjoy your amazing
Substitutions and Variations
Hark, fair reader! Wouldst thou alter this recipe yet still achieve delicious results? Fear not, for there are many substitutions and variations that can be made to suit thy tastes and dietary needs.
For a gluten-free version of this lasagna, I recommend using gluten-free noodles, such as those made by Dreamfields or Carlino’s. Do take care when cooking the gluten-free noodles, as they may not require as much time in the boiling water.
Shouldst thou not care for mushrooms, fear not – they can be left out without compromising the flavor of the dish. Instead, consider adding in some other vegetables of thy choosing. Eggplant or zucchini would be lovely options to try.
If thou preferest a “meatier” lasagna, consider substituting the mushrooms with a vegan ground beef alternative. There are many brands available on the market these days, such as those made by Stouffer or Amy’s.
For a different twist on the cheese mixture, consider using vegan ricotta cheese in place of the cream cheese and firm tofu. Or, if thou wilt for a richer taste, try adding vegan parmesan cheese to the mixture along with the spinach.
Finally, for a bit of spice and kick to this already delicious lasagna, try mixing some red pepper flakes or diced jalapeños into the tomato sauce before layering it onto the noodles.
With these substitutions and variations at thy disposal, thou art sure to create a flavorful lasagna that will delight thee and all who partake in its consumption.
Serving and Pairing
Oh, the feast is ready! Allow me to introduce to you our vegan “meat and cheese” spinach lasagna recipe that’s sure to impress even the pickiest of eaters. The aroma of fresh basil and melted vegan parmesan cheese wafts through the air, making your mouth water with anticipation. You can hear the bubbling tomato sauce and feel your excitement growing.
This veggie-packed lasagna is an excellent choice for a family dinner or a potluck party. It’s so scrumptious that nobody will even know it’s meatless! Serve it freshly baked, piping hot, and sliced into generous portions.
The beautiful layers of green spinach and “meat and cheese” are sure to steal the show. The white layer has a velvety texture thanks to the vegan cream cheese mixture made of firm tofu. This cheese tastes rich due to the sharp vegan cheddar we use in our recipe, which brings out the intensity of every other flavor.
Wondering what to pair with it? Our vegan “meat and cheese” spinach lasagna recipe goes pretty well with garlic bread, roasted vegetables like zucchini or Brussels sprouts, or a fresh garden salad. Alternatively, you can opt for a classic pairing, such as a fruity red wine or a refreshing glass of iced tea.
In conclusion, our vegan “meat and cheese” spinach lasagna recipe is always a hit perfect for gatherings big or small alone or with company!
Make-Ahead, Storing and Reheating
Pray lend me thine ears, dear readers. Thou wilt surely wantest to know how to prepare this delectable spinach lasagna ahead of time, and how to store and reheat it with utmost care so that it retaineth its sumptuous flavor and texture.
Verily, the spinach lasagna may be assembled in advance and stored in the refrigerator or freezer for future use. Before assembling the dish, kindly preheat the oven.
To refrigerate, cover the unbaked lasagna tightly with saran wrap and then with foil. It may be stored in the fridge for up to twenty-four hours.
But if thou art not ready to bake the lasagna within twenty-four hours, thou can freeze it for later consumption. Carefully place it in an airtight container or sealable bag, making sure that all the air is squeezed out beforehand. Verily, frozen lasagna may last up to three months.
When reheating the spinach lasagna, firstly thaw it in the refrigerator overnight if frozen. Once defrosted, remove the saran wrap and reheat it by baking it covered in foil in a preheated oven at 350°F (175°C).
For freshly baked leftover lasagna or reheated frozen one, heat it covered loosely with foil in a preheated oven at 350°F (175°C) until heated through completely. Remove foil during the last 10 minutes of baking to brown the top perfectly.
And so I bid thee farewell on this topic with utmost hopefulness that thy make-ahead, storage, and reheating experience shall be impeccable!
Tips for Perfect Results
As a vegan chef, I am always looking for ways to improve my recipes and create the most delicious dishes possible. Here are some tips to help you make the best vegan “Meat & Cheese” Spinach Lasagna possible:
1. Use high-quality ingredients: When making lasagna, it’s important to use the best ingredients possible. Opt for organic vegetables, high-quality mushrooms, and fresh herbs whenever possible.
2. Make the sauce ahead of time: The tomato sauce is a key component of this lasagna recipe, so take the time to prepare it ahead of time. This allows the flavors to meld together and results in a more flavorful sauce.
3. Drain the spinach thoroughly: Frozen spinach can be quite watery, so it’s important to drain it thoroughly before adding it to the lasagna. This will prevent the dish from becoming too watery.
4. Press the tofu: Firm tofu is used in this recipe instead of ricotta cheese, so pressing it beforehand is crucial. Place it between two paper towels and press down with a heavy object for at least 30 minutes to remove any excess water.
5. Use vegan parmesan cheese: Vegan parmesan cheese adds a deliciously savory flavor to this dish and can easily be found in most grocery stores.
6. Don’t overcook the noodles: No one wants mushy lasagna noodles! Be sure to cook them according to package directions but avoid overcooking them, as they will continue to cook in the oven.
7. Let it rest before serving: Once your lasagna comes out of the oven, resist the temptation to cut into it immediately. Allow it to cool and set for at least 15-20 minutes before cutting into it. This ensures that it holds its shape when serving.
8. Experiment with different vegetables: While this recipe includes spinach and mushrooms, feel free to experiment with other vegetables like eggplant or zucchini for an even more flavorful dish.
By following these tips, you can create a perfectly delicious and satisfying vegan “Meat & Cheese” Spinach Lasagna every time!
So, what are you waiting for? If you’re a fan of traditional lasagna but want to enjoy it in a vegan way, this “Meat & Cheese” Spinach Lasagna Recipe is perfect for you. The amalgamation of spinach, mushrooms, tomato sauce, and vegan parmesan cheese gives it an explosive taste that is hard to resist.
This recipe embraces the richness of vegan cream cheese and firm tofu, giving a white layer that looks beautiful when served. Not only does it look great, but it also tastes rich and creamy with the combination of sharp cheddar and vegan parmesan cheese.
And, the best part? You can customize this recipe and make it your own. With so many variations possible, you can enjoy this vegan lasagna in different forms every time you make it.
So, don’t keep yourself from enjoying a delicious “Meat & Cheese” Spinach Lasagna just because you’re vegan. Give this recipe a try and explore new dimensions of taste in your life!
Vegan " Meat & Cheese" Spinach Lasagna Recipe
Spinach Ricotta Cheese mixture
- 1 (10 1/2 ounce) package firm tofu, well-drained
- 8 ounces tofutti vegan cream cheese
- 1 (10 ounce) box frozen chopped spinach, thawed, well-drained
- 1 large white onion, chopped
- 4 garlic cloves, chopped
- 2 teaspoons basil (dried or fresh)
- 2 teaspoons parsley (dried or fresh)
- ground pepper
- 9 lasagna noodles, cooked
- 20 ounces tomato sauce
- 12 ounces frozen morningstar soy crumbles ("ground beef")
- 2 cups mushrooms, chopped
- vegan parmesan cheese (optional)
- In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
- In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
- Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
- Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
- Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
- Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
- Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
- Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
- Let sit for 5+ minutes before serving.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.