Looking for a new spin on tomato lasagna? This is it! Spinach and mint green lasagna!
Even if I already have warm sweaters and thick socks on, it’s only this morning when I saw steamed up window panes in the kitchen that I realized winter was here. Like really here, it’s cold and rainy outside, supermarkets are selling Christmas chocolates and we are starting to see TV ads for gifts and perfumes. I can’t believe it happened so fast.
Don’t get me wrong, this is probably my favorite period of the year and I actually enjoy everything Christmas-related, especially the food (chocolate included). I guess this means it’s time to get our cosy and comforting recipes out!
This lasagna uses my mint cashew sauce in place of tomato sauce, and a mix of mushrooms and chickpeas to substitute the meat.
The “meat” layer is a mix of smoky marinated mushrooms, chickpeas and seasonings. Mushrooms must marinate for at least two hours to soak up all the flavors of the marinade. Everything is then pulsed a few times in a food processor until you get a roughly chopped mixture.
The spinach is simply cooked in a skillet with some onions and garlic. You can use frozen spinach if you prefer…I’m kidding! Please don’t, fresh spinach is the way to go, it taste a LOT better than frozen.
Once your chickpea mixture and spinach are ready, you can start assembling everything together. Feeling adventurous? Make your own gluten-free lasagne noodles, just use my pasta dough recipe from these cheese & basil tortellini! If you do, make sure to roll it very thinly.
It starts with a thin layer of mushroom/chickpea mixture that is spread on the bottom of the baking dish, then topped with lasagna noodles and spinach. Top the spinach layer with a good amount of mint cashew sauce, it adds freshness, creaminess and a lot of flavor. If you don’t have the ingredients to make the mint sauce you could replace it with a little bit of basil pesto.
I used coconut milk to make the bechamel on top because I was out of almond milk. Surprisingly I found the subtle taste of coconut was going very well with the mint and spinach. It resulted in a thicker crust on top though so I recommend you use half coconut milk, half almond milk. If you are not a fan of coconut just use almond milk, it will still be delicious!
This lasagna is packed with greens, nutritious and filling. Serve this lasagna with a good glass of white wine for a hearty dinner!
Let me know in the comments if you try this recipe!
- 1 and ½ cup mint green sauce
- about 10 gluten-free lasagna sheets (depending on your baking dish size)
- 10-12 mushrooms
- 1 tbsp soy sauce
- ⅓ cup olive oil
- 1 tbsp balsamic vinegar
- 1 tsp liquid smoke
- 1 15-ounces can chickpeas
- ½ tsp oregano
- ¼ tsp red pepper flakes
- ⅛ tsp salt
- 7 cups spinach, packed (you can use baby spinach)
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- salt, pepper
- ½ cup coconut milk
- ½ cup almond milk
- 2 tbsp nutritional yeast
- 2 tbsp potato starch (or cornstarch)
- ⅛ tsp turmeric
- a pinch of nutmeg
- salt and pepper to taste
- Preheat oven to 375°F and lightly grease a 11x7-inch baking dish.
- 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.
- 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.
- 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.
- 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.