Unique Lasagna

"I found this recipe in Conveniently Vegan by Debra Wasserman. I made it for Christmas Eve dinner. It's a wonderful vegan alternative that doesn't involve tofu. This dish involves using several different pots and pans but is well worth the effort. I made it the day before then baked it. It worked out well. I wrote the recipe exactly as it appears in the book. I used a little almond milk and earth balance in the potatoes to make them creamier and more spreadable. I also used fresh spinach instead of frozen. I also used Italian seasoning on the potato layer and on the top."
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Ready In:
1hr 10mins




  • Cook Noodles in 4 quarts of boiling water in a large pot for 10 minutes until tender. Drain.
  • Meanwhile, cook potatoes in 4 c boiling water in a medium-size pot for 15 minutes. Drain and mash potatoes.
  • Cook spinach in 1/2 c water in a small pot over medium heat. Drain off any excess liquid.
  • Saute mushrooms in oil in a large frying pan over medium heat for 5 minutes.
  • Preheat oven to 375. In a 13x9x2 pan place the following layers: 1/2 cooked noodles, 1/2 mashed potatoes, all of the cooked spinach, 1/2 pasta sauce, remaining cooked noodles, remaining mashed potatoes, all the saugeed mushrooms, and the ramaining pasta sauce.
  • Bake 30 minutes and serve hot.

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<p>I eat vegan and DH is an omnivore. It makes meal time challenging but fun. We try to be as creative as possible. I enjoy creating dishes to share with DH. <br /> <br />We love to ride motorcycles which forces us to be inventive when packing snacks for the road. <br /> <br />I have several favorite cookbooks right now: The Joys of Vegan Baking, The Vegan Lunch Box, Students Go Vegan, Conveniently Vegan, Vegonomicon. This is by far my favorite recipe website. I love the sorting tools.</p>
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