Try this Spinach and Mint Lasagna recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375°F and lightly grease a 11×7-inch baking dish.
MUSHROOMS/CHICKPEA LAYER
Wash the mushrooms and slice them.
Combine the soy sauce, olive oil, balsamic vinegar and liquid smoke in a large bowl. Add the mushrooms and toss them with the sauce. Let marinade for at least 2 hours to allow the mushrooms to soak up all the flavors.
Drain the mushrooms and discard the marinade.
Combine the marinated mushrooms, chickpeas, oregano and red pepper flakes in the bowl of a food processor. Pulse a few times until everything is very roughly chopped, you want to keep texture. Set aside.
SPINACH
Heat two teaspoons of olive oil in a large skillet over medium heat.
Add the onions and cook until they become very soft and start to caramelize, about 10 minutes.
Add the spinach and cook for 5-7 minutes, until soft. Add the garlic, season with salt and pepper and set aside.
BECHAMEL
In a medium saucepan, combine the coconut milk, almond milk, nutritional yeast, cornstarch, turmeric and nutmeg. Whisk until the cornstarch is completely dissolved.
Heat on medium heat, whisking constantly for about 7-8 minutes. When it starts to boil, it should thicken very quickly. Remove from heat and set aside.
TO ASSEMBLE
Spread half the mushroom/chickpea mixture into a thin layer in the bottom of the baking dish. Arrange lasagna sheets over the mixture.
Spread the spinach on the lasagna sheets and top with the mint cashew sauce. Arrange another layer of lasagna sheets over the green sauce.
Spread the other half of the mushroom/chickpea mixture and top with the bechamel.
Cover with foil and bake in the preheated oven for about 30 minutes. Remove the foil, set your oven to grill and bake for 10 minutes, or until the top turns golden brown. Top with fresh mint leaves, green pepper slices and vegan parmesan.
Serve hot with a salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (469g) | ||
Recipe Makes: 1 | ||
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Calories: 566 | ||
Calories from Fat: 401 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 24.5g | 122 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 519.2mg | 18 % | |
Potassium 2112.3mg | 56 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 22.2g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 566
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