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Spinach and Mint Lasagna

4.3 from 3 reviews

Spinach lasagna with smoky mushrooms and a creamy mint cashew sauce. Comforting, packed with greens, nutrients and easy to make!

Ingredients

Scale
  • 1 and 1/2 cup mint green sauce
  • about 10 gluten-free lasagna sheets (depending on your baking dish size)

Mushroom/chickpea layer

  • 1012 mushrooms
  • 1 tbsp soy sauce
  • 1/3 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp liquid smoke
  • 1 15-ounces can chickpeas
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/8 tsp salt

Spinach layer

  • 7 cups spinach, packed (you can use baby spinach)
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • salt, pepper

Bechamel

  • 1/2 cup coconut milk
  • 1/2 cup almond milk
  • 2 tbsp nutritional yeast
  • 2 tbsp potato starch (or cornstarch)
  • 1/8 tsp turmeric
  • a pinch of nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375°F and lightly grease a 11×7-inch baking dish.

Mushrooms/chickpea layer

  1. Wash the mushrooms and slice them.
  2. 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.
  3. Drain the mushrooms and discard the marinade.
  4. 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

  1. Heat two teaspoons of olive oil in a large skillet over medium heat.
  2. Add the onions and cook until they become very soft and start to caramelize, about 10 minutes.
  3. Add the spinach and cook for 5-7 minutes, until soft. Add the garlic, season with salt and pepper and set aside.

Bechamel

  1. In a medium saucepan, combine the coconut milk, almond milk, nutritional yeast, cornstarch, turmeric and nutmeg. Whisk until the cornstarch is completely dissolved.
  2. 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

  1. Spread half the mushroom/chickpea mixture into a thin layer in the bottom of the baking dish. Arrange lasagna sheets over the mixture.
  2. Spread the spinach on the lasagna sheets and top with the mint cashew sauce. Arrange another layer of lasagna sheets over the green sauce.
  3. Spread the other half of the mushroom/chickpea mixture and top with the bechamel.
  4. 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.
  5. Serve hot with a salad.

Notes

Nutritional information is an estimate and may be inaccurate. I took into account the whole marinade, so the total calories per serving might be lower since you discard most of the marinade.

Nutrition