This spinach and mushroom lasagna is one of the best things we have eaten lately. It’s a delicious meatless main course brimming with fresh spinach, mushrooms, a sauce, and vegan cheese. It’s also easily made vegetarian. We love this spinach and mushroom lasagna. It keeps incredibly well and might even be better the next day!

Ingredients

Lasagna & Sauce

• 1 10 oz. package whole-grain lasagna noodles
• 1/2 cup dry uncooked bulgur
• 1 15 oz cab black beans drained and rinsed
• 2 cloves garlic minced
• 1 small onion diced
• 1 cup mushrooms
• veggie broth
• 4-6 cups marinara sauce your favorite
• 1 15 oz cab fire-roasted tomatoes leave UNDRAINED
• 1 recipe Tofu Ricotta (see recipe)
• 1-2 cups Vegan Creamy Cheese Sauce (see recipe)

Directions:

1. Preheat oven to 350°F. Though this recipe is a little more in-depth and requires some time and work, I promise it’s going to be worth the effort.
2. Begin by making the spinach ricotta and cheese sauces use the recipe links. Set them to the side and begin to work on the veggie and sauce mixture.
3. In a large saucepan or stockpot, sauté the minced garlic and onion in 3-4 Tbps. of veggie broth, approximately 5 minutes. Add more veggie broth as needed to lightly brown them, then toss in mushrooms and saute for another 5 minutes.
4. Add the dry uncooked bulgur, fire-roasted tomatoes, marinara, and black beans and allow to cook another 5 minutes. I have included lots of options for oil-free marinara in the article above as well as information about bulgur.
5. If using the traditional pasta, barely cook the noodles in boiling water, approximately 5 minutes, then remove from water and set to the side. If these are cooked any longer, they fall apart while you handle them. I like to buy whole grain, oven-ready lasagna noodles because they don’t have to be cooked, so I’m able to skip a step of cooking in this recipe. However, you can definitely use traditional lasagna noodles.
6. Cover bottom of 9 x 13 baking dish with a THIN layer of tomato black bean sauce, then a layer of noodles. This keeps the noodles from touching the bottom of a baking dish and sticking.
7. Next, add another thicker layer of tomato black bean sauce. Then a layer of Tofu Ricotta. You’ll use 1/2 of the entire ricotta mixture here. Plop tablespoons on top of noodles. I’ve included photos of this process above.
8. Then take a fork or spoon and smear it around on the top a little bit to even it out over the whole dish.
9. Next, drizzle the creamy cheese sauce over the top. It won’t be pretty but that doesn’t matter because no one will see this part, and it’s going to be delicious.
10. Continue the same order of layers, starting with another layer of noodles, then using 1/2 of the remaining tomato black bean sauce, and all the remaining Tofu Ricotta, Lightly drizzle with cheese sauce.
11. The last layer will begin with the remaining noodles, topped by the remaining tomato black bean sauce, and then drizzled with cheese sauce.
12. Bake in the oven at 350°F for approximately 45 minutes. Remove from oven and drizzle a little more cheese sauce on top. Serve!