Unique Lasagna

Submitted by Chef #283740

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 10 ounces lasagna noodles
• 4 quarts water
• 2 lbs white potatoes, peeled and chopped
• 4 cups water
• 10 ounces frozen chopped spinach (I used fresh)
• 1⁄2 cup water
• 1 lb mushroom, chopped
• 2 teaspoons oil
• 28 ounces pasta sauce

directions

1. Cook Noodles in 4 quarts of boiling water in a large pot for 10 minutes until tender. Drain.
2. Meanwhile, cook potatoes in 4 c boiling water in a medium-size pot for 15 minutes. Drain and mash potatoes.
3. Cook spinach in 1/2 c water in a small pot over medium heat. Drain off any excess liquid.
4. Saute mushrooms in oil in a large frying pan over medium heat for 5 minutes.
5. 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.
6. Bake 30 minutes and serve hot.