Mushroom and Spinach Lasagne
This delicious, vegetable packed lasagne, is a great dinner party dish, that is sure to satisfy all your guests.
Mushroom, Tofu, and Spinach Lasagne
Ingredients
Marinara Sauce
- 1/2 Large Onion
- 3 Garlic Cloves
- 1 tsp Olive Oil
- 1 tsp Dried Chilli Flakes
- 400 g Chopped Tomatoes
- 1 tsp Dried Thyme
Pesto
- 65 g Almonds
- 30 g Basil Leaves
- 2 tbsp Olive Oil
- 2 tbsp Water
- 1 tbsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 tsp Salt
- 3 Garlic Cloves
Mushroom & Spinach Filling
- 250 g Button Mushrooms
- 1 tsp Olive Oil
- 200 g Spinach
- 1 Packet Lasagne Sheet – ensure they are egg-free
Tofu Ricotta
- 280 g Tofu (extra-firm)
- 1 tbsp Olive Oil
- 1/2 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/4 tsp Salt
- 4 Garlic Cloves
- 33 g Sunflower Seeds
- 30 g Nutritional Yeast
Instructions
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To start, pre-heat your oven to 190 C Fan / 200 C Electric / Gas Mark 5.
Marinara Sauce Instructions
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To make the marinara sauce, start with dicing up the onion, carrots and garlic.
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Next, heat the olive oil in a medium sized pan and add the onions, cooking for around 5 minutes or until they start to look golden. Then add the carrots, cooking for another 2 minutes.
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Now add the garlic, thyme and chilli flakes, and cook for a further 2 minutes, stirring regularly.
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Next, stir in the chopped tomatoes and slightly reduced the heat to medium-low and simmer uncovered for around 25-30mintues, stirring occasionally.
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Once cooked, remove from the heat and set to one side.
Pesto Instructions
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For the pesto, put all the ingredients into a food processor and blend until everything is well mixed together, but still has a little texture. Then set to one side.
Mushroom & Spinach Filling Instructions
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To make the mushroom and spinach filling, firstly, slice the mushrooms to around 1cm thickness. Then, heat the olive oil in a large pan over a medium heat, and add the mushrooms. Cook for around 2 minutes, while stirring regularly.
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Next, add the spinach to the pan and fold it into the mushrooms, along with the salt. Continue cooking for around 3 minutes or until the spinach is wilted.
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Now, remove the spinach and mushroom mix from the heat and stir in about 2 tablespoons of your pesto. Then set the mixture to one side.
Tofu Ricotta Instructions
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For the tofu ricotta, start by adding the sunflower seeds to your food processor and blend them up into small pieces.
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Next, remove any excess water from the tofu and add it to the food processor with the sunflower seeds. Then blend together until the mixture is almost smooth.
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Place the mixture into a large mixing bowl, then stir in the olive oil, minced garlic, lemon juice, zest and salt.
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Finally, add the nutritional yeast and give it a further stir, ensuring everything is well mixed together. Then place it to one side.
Lasagne
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Once all your lasagne fillings are ready you can start putting everything together. First, get a 8×10-inch oven proof dish, then ladle about 1 cup of the marinara sauce into the bottom of the dish, spreading it out evenly. Then place a layer of lasagne sheets on top.
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Next, add about a third of the ricotta mixture on top of the layer of lasagne sheets, along with one-third of the mushroom and spinach filling, spreading it out evenly.
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Then spread 1-2 tablespoons of the pesto over mushroom and spinach filling, and then add another layer of lasagne sheets.
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Keep repeating the above steps until the dish is full or you run out of ricotta and mushroom mixture. Then place a final layer of lasagne sheets on the top and cover it with the remaining marinara sauce.
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Next, cover the dish with foil and place it into your pre-heated oven for 30 minutes. Then remove the foil and cook for a further 25-30 minutes.
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Once cooked, remove the lasagne from the oven and leave it to sit for 10 minutes. Then top with the remaining pesto and serve. Enjoy!
