JOIN OUR MAILING LIST

Spinach and Mushroom Alfredo Lasagna

Spinach and Mushroom Alfredo Lasagna

Let me just say that my terrible pictures of this lasagna DO NOT do it justice….

This came about from a craving, and let me tell you that it was WELL met.

I have to admit that I am NOT an alfredo sauce fan. When ordering pasta, I won’t even consider an alfredo sauce and I’ll go right for the fresh tomato sauce or pesto. For some odd reason, I was craving alfredo…so bizarre.

Spinach and Mushroom Alfredo Lasagna

We usually eat pizza or pasta on Wednesdays and since we had made pizza for about 2 months in a row, I decided to switch it up with a lasagna. This was seriously incredible. It was a total experiment but came out so amazing that we made it the next week as well!

I love that this is packed with mushrooms and spinach and I also love that it makes hearty leftovers. I would even consider making this for a dinner party because it’s so easy and does not taste vegan AT ALL (except for the absence of meat haha). This unbelievably creamy, flavorful, and a subtle cheesy flavor thanks to the nutritional yeast. Try it this week! I promise you’ll surprise yourself.

Spinach and Mushroom Alfredo Lasagna

Spinach and Mushroom Alfredo Lasagna

Ingredients:

1 pound mushrooms – sliced
1/2 onion- diced
3 gloves of garlic – crushed
1/2 teaspoon thyme
2 boxes frozen spinach
1 box oven ready lasagna sheets
fresh tomatoes and basil for topping (optional)

for the alfredo sauce:
4 tablespoons olive oil (or vegan butter)
4 tablespoons flour
4 – 5 cups unsweetened almond milk
2 teaspoon garlic powder
2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup nutritional yeast

 

  1. Cook the spinach – in a small pot, add spinach and 1/2 cup water. Top with a  lid and cook until soft. Drain well, squeeze out any moisture you can! Wait for it to cool though so you don’t burn yourself
  2. Cook the mushrooms – in a pan with olive oil, salt, pepper, onion, garlic, and thyme until mushrooms begin to brown and all moisture is out as well
  3. Make the sauce – In a large pot, heat oil/butter. Whisk in flour until it makes a paste. SLOWLY add in your almond milk about a 1/2 cup at a time, whisking until flour is dissolved. Add the rest of the sauce ingredients and bring to a simmer. Allow sauce to thicken.
  4. In an 8×8 pan, first add a layer of the sauce. Then pasta, spinach, mushrooms, sauce, and pasta again until you run out. Top last with pasta sheets and sauce.
  5. Place lasagna covered in a 375 degree oven for 20-25 minutes, then uncovered for another 5 minutes
  6. Remove from oven and let cool for 10 minutes before serving. Top with fresh tomatoes and basil!

 

Spinach and Mushroom Alfredo Lasagna

Leave a Reply

Your email address will not be published. Required fields are marked *