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Creamy Vegan Lasagna Florentine
Creamy Vegan Lasagna Florentine
"Here, I veganized our family recipe (which is naturally vegetarian!) by swapping dairy-free alternatives for ricotta, parmesan, and mozzarella. The result is this hearty and delicious vegan lasagna florentine. Bookmark this for a chilly winter night when you’re tired after work. Most of the time is hands-off if you use store-bought marinara and no-boil lasagna noodles. The oven does most of the work. And who doesn’t love a 7-ingredient dinner that feeds a crowd? To save even more time, you can assemble this dish, cover it in foil, and store it in the freezer for up to six months. "
Serves6 people
Cooking Time45 min
Cooking MethodCasserole, Oven
Ingredients
- 9 no-boil lasagna noodles
- 2 cups vegan ricotta
- 1 cup vegan grated parmesan
- 1 teaspoon garlic powder
- 2 (10-ounce) frozen spinach, thawed
- 2 (26-ounce) jars marinara
- 3 cups vegan shredded mozzarella
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Preheat the oven to 375 degrees F.
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In a medium bowl, combine the vegan ricotta, parmesan, garlic powder, and spinach.
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Spread one third of the marinara sauce over the bottom of a 9×13 inch pan. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and sprinkle with 1 cup mozzarella.
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Spread with half the remaining marinara sauce. Top with another 3 noodles. Spread remaining ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
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Top with the last 3 noodles, then spread on the remaining sauce. Sprinkle with the remaining mozzarella.
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Cover the lasagna with foil and bake for 45–50 minutes, until the sauce is bubbly and the cheese is melted.
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