The Vegan Cottage Cheese Mushroom & Spinach Lasagna Bake is a comforting meal. This dish has 6 grams of fiber and 345 calories per serving. Takes 65 minutes to make this lasagna bake. We made this meal with lasagna noodles, vegan cottage cheese, mushrooms, marinara sauce, vegan mozzarella shreds, herbs, onion, garlic, Italian seasoning, nutritional yeast, lemon juice, seasoning, and olive oil. Making this recipe is very easy because the instructions given are clear. Pair this dish with lemon arugula salad, garlic green beans, vegan garlic bread, roasted broccoli, tomato cucumber salad, garlic herb crostini, or rosemary focaccia. Include this Vegan Cottage Cheese Mushroom & Spinach Lasagna Bake in the container and store for four days.
STATS:
- Total duration: 65 minutes
- Serving size: 1/8 of the lasagna
- Cooking time: 40 minutes
- Diet: Vegan
- Course: Main
- Serving: 8
- Cuisine: Italian
- Preparation time: 25 minutes
- Calories: 345 kcal
EQUIPMENT:
- 9 × 13-inch baking dish
- Measuring spoons
- Large pot
- Large skillet
- Mixing bowl
- Wooden spoon
- Colander
- Measuring cups
- Aluminum foil
- Knife
- Cutting board
INGREDIENTS:
- 12 ounces vegan lasagna noodles
- Three cups vegan cottage cheese
- 1 tsp dried Italian seasoning
- Half tsp dried basil
- 3 cups sliced mushrooms
- 5 cups spinach
- Half tsp black pepper
- 4 cups low-sodium marinara sauce
- Quarter tsp red pepper flakes
- 1 medium diced yellow onion
- 1½ cups reduced-fat vegan mozzarella shreds
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- Half tsp salt
- 4 minced garlic cloves
- 2 tbsp parsley
- One tbsp lemon juice
INGREDIENT NOTES:
VEGAN LASAGNA NOODLES:
- We use them to make the sturdy layers that hold the filling and vegetables together. You may use whole-wheat noodles to include fiber in the recipe, as per your choice.
VEGAN COTTAGE CHEESE:
- It gives a similar texture to traditional cottage cheese lasagna. You may use blended firm tofu as an alternative.
MUSHROOMS:
- They make the lasagna hearty and satisfying. Mushrooms include a meaty texture and absorb the taste of garlic, onion, and Italian seasoning. Zucchini is great to include as another choice.
SPINACH:
- It adds color and freshness to the meal. Spinach also works well with the creamy vegan fillings. You may use frozen spinach as a substitute.
LOW-SODIUM MARINARA SAUCE:
- This sauce includes moisture and gives a classic tomato taste to the meal. You may use homemade tomato sauce as another idea.
INSTRUCTIONS:
- First, warm the oven to 375°F and grease the dish lightly.
- Boil the salted water and cook the lasagna as per package guidelines.
- Drain the noodles carefully and lay them flat so they do not stick together.
- Warm olive oil in the skillet on medium heat and cook the onion for 4 minutes, then mushrooms for 8 minutes.
- Cook garlic for 60 seconds and spinach in the skillet for three minutes, then turn off the flame.
- Mix vegan cottage cheese, black pepper, nutritional yeast, salt, Italian seasoning, basil, red pepper flakes, and lemon juice in the bowl.
- Include half of the cooked mushroom and spinach mixture in the bowl.
- Now add one cup marinara sauce in the bottom of the dish, then place four lasagna noodles on the sauce.
- Then add 1/3 cottage cheese and vegetable mixture on the noodles.
- Include another layer of marinara sauce and sprinkle a small amount of vegan mozzarella on the layers.
- Repeat the layers and use all the ingredients, then finish the dish with noodles on top.
- Now include the remaining marinara sauce on the noodles then sprinkle the left mozzarella.
- Cover the dish with foil and bake for 25 minutes, then remove the foil to bake the lasagna for another 15 minutes.
- Lastly, take the lasagna from the oven and cool for 15 minutes, then sprinkle fresh parsley on top.
SERVING SUGGESTIONS:
VEGETABLE SIDES:
- Lemon Garlic Asparagus
- Roasted Broccoli
- Balsamic Roasted Vegetables
- Garlic Green Beans
BREAD SIDES:
- Rosemary Focaccia
- Whole-Wheat Dinner Rolls
- Garlic Herb Crostini
SIDE DISHES:
- Tomato Cucumber Salad
- Steamed Green Beans
- Roasted Zucchini
- Simple Mixed Greens
DRINKS:
- Sparkling Lemon Water
- Iced Herbal Tea
- Fresh Lemonade
- Unsweetened Iced Tea
TIPS:
- Drain the watery vegetables properly to remove extra moisture so the lasagna does not become watery.
- Cook the lasagna till it gets tender to get better results in the recipe.
- Blend the cottage cheese to get a smoother filling.
- Cool the lasagna for 15 minutes, then serve to get clean slices.
STORAGE INFORMATION:
FRIDGE:
- Store the lasagna in the container for 4 days.
FREEZER:
- Cool the lasagna, then freeze the portions separately for three months.
FAQs:
How to make the filling smoother?
- You may blend the cottage cheese in the food processor to make the creamy filling.
Is vegan ricotta a good substitute for cottage cheese?
- Yes, you may add vegan ricotta as an alternative because it also gives better results in the recipe.
How to make this dish oil-free?
- You may cook the onion and mushrooms in the vegetable broth or water to get the oil-free version.
What makes the lasagna watery?
- Extra moisture from mushrooms, spinach, or vegan cottage cheese makes the lasagna watery.
Can I make this lasagna earlier?
- Yes, you may cover it after assembling, then refrigerate for 24 hours and bake when needed to serve.
NUTRITIONAL INFORMATION:
Calories: 345 kcal
Net carbs: 39 g
Iron: 3.1 g
Total carbs: 45 g
Vitamin A: 5,950 IU
Fiber: 6 g
Calcium: 285 g
Protein: 19 g
Sodium: 620 g
Potassium: 620 g
