• Background Image

    Mushroom + Spinach Lasagna

    May 31, 2015

May 31, 2015

Mushroom + Spinach Lasagna

Veggies as a main dish. Yeah, baby! This stuff is so good you’ll forget it is meatless and dairy free! Should feed about 6-8 people or if it’s just you, eat on it all week. It keeps well.


Basil Pesto

1/3 cup slivered or sliced almonds
1 1/4 cups basil leaves
2 tablespoons olive oil (or almond oil for a more heat stable option)
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2-3 garlic cloves, chopped

Mushroom Spinach Filling

16 ounces mushrooms
1 teaspoon olive oil (or almond oil for a more heat stable option)
6 cups spinach
Salt to taste

1 lb. lasagna noodles of your choice
Double batch of House Marinara** (see recipe below)
Double batch of Tofu Ricotta*** (see recipe below)
Sliced tomatoes


1. Put all ingredients for the pesto in a food processor or blender (I use the Vitamix blender). Blend until paste-like. Set aside. Try not to eat with a spoon.

2. To make the filling, chop mushrooms into nickel size pieces. Heat oil in large saute pan over medium heat. Saute mushrooms for about 2 minutes. Fold spinach in until soft, about 3 more minutes. Add salt to taste. Turn off heat and stir in 2 tablespoons of pesto.


3. Heat oven to 375 degrees. Grease a 8×10 baking dish.

4. Cook the noodles according to box directions. Spoon about 1 cup of the marinara sauce into the bottom of the baking dish then cover with cooked lasagna noodles, overlapping the noodles. Spread about 1/3 of the ricotta on the noodles, followed by mushroom filling, then sauce again. Spread the remaining pesto then another layer of noodles. Repeat until everything is gone. Cover the remaining noodles with the remaining sauce then top with tomato slices to make it look pretty.

5. Cover the dish with foil and bake for 30 minutes. Take off the foil and bake for another 30 minutes. Let it sit for about 15 minutes then serve and enjoy!

veggie lasagna

veggie lasagna

**House Marinara (makes about 4 cups – remember to double this recipe for the lasagna)


1/2 large onion (I used yellow. Just get whatever’s the cheapest. Doesn’t really matter)
1 carrot
3 garlic cloves
1 teaspoon olive oil (or almond oil for a more heat stable option)
1 teaspoon dried thyme
Red Pepper Flakes to taste
1 28 oz. can whole tomatoes*

*I think this is a great recipe to make with kids because you get to smash the tomatoes with your hands. It’s fun and weird. Involve your kids with the cooking process to get them to eat their veggies too!


1. Chop the onion. Dice the carrot. Mince the garlic.

2. Heat oil in medium soup pot over medium heat. Saute onion. Add carrot. Saute more. Add garlic, thyme and red pepper. Saute more.


3. Open the can of tomatoes and smash them in your hands. This is the part the kids can do. Squeeze them all into a bowl then add to the pot with 3/4 cup of the remaining juice from the can. Reduce heat to medium-low and simmer uncovered for 25-30 minutes.


***Tofu Ricotta (makes about 2 cups)


1/4 cup raw hulled sunflower seeds
1 block – 14 oz. extra firm tofu
1 tablespoon olive oil (or almond oil for a more heat stable option)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
3-4 garlic cloves
1/4 cup nutritional yeast (tastes like cheese)


1. Pour the sunflower seeds into a food processor or blender. Blend until smooth-ish.

2. Take the tofu out of the package and squeeze excess water off. Add it to the food processor or blender. Blend until smooth.

3. Dump the tofu/seed mixture into a bowl and add the olive oil, lemon zest, lemon juice, salt and garlic. Mix all that together then add the nutritional yeast. Place in fridge until needed. You can always make this a day ahead of time if you want.

SOURCE: Thug Kitchen: The official cookbook

1 Comment
  • Erin, December 30, 2016 Reply

    Mmmm this sounds delicious! How long does dish usually take to make?

Leave A Comment

Leave a Reply