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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Easy Vegan Lasagna

 
One serving costs about $2.48

$2.48 per serving

1 people like this recipe

1 likes

This recipe is ready in 50 minutes

Ready in 50 minutes

8 vegetarian,dairy-free,dairy free,lacto ovo vegetarian lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:80%

Spoonacular Score: 80%

 

Easy Vegan Lasagna might be just the Mediterranean recipe you are searching for. This recipe makes 8 servings with 462 calories, 18g of protein, and 19g of fat each. For $2.48 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 50 minutes. If you have sea salt, shitake mushrooms, vegan cream cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet. This recipe is liked by 1 foodies and cooks. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Try Easy Vegan Spinach and Mushroom Lasagna, The Best Vegan Lasagna, and Vegan Lasagna for similar recipes.

Sangiovese, Chianti, and Montepulciano are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Madsen Family Cellars Sangiovese Wine with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Madsen Family Cellars Sangiovese Wine

This wine has a pronounced nose with a hint of coffee while your mouth is invaded with spices; clove, licorice, and cinnamon.The palate features cherries and notes of clove which continue on to a smooth, long finish with subtle oak, slight pepper and berry flavors. The tartness of the wine works well with food as Sangiovese is a food wine, but can be enjoyed on its own as well. Columbia Valley AVA from the vineyards of Jordan Reed.

» Get this wine on Amazon.com

Ingredients

Servings:
3 cups
3 cups fresh baby spinach
fresh baby spinach
2.5 cups
2.5 cups canned tomato sauce
canned tomato sauce
1.5 Tbsps
1.5 Tbsps cooking oil
cooking oil
0.25 cups
0.25 cups fresh basil
fresh basil
2 cloves
2 cloves garlic
garlic
0.25 tsps
0.25 tsps black ground pepper
black ground pepper
12 oz
12 oz meatless sausage
meatless sausage
1 cup
1 cup mushrooms
mushrooms
12
12  whole wheat packaged no-boil lasagne noodles
whole wheat packaged no-boil lasagne noodles
0.5 tsps
0.5 tsps sea salt
sea salt
0.5 cups
0.5 cups vegan cheese
vegan cheese
0.5 cups
0.5 cups vegan cream cheese
vegan cream cheese
1.5 cups
1.5 cups vegan mozzarella
vegan mozzarella
0.5 cups
0.5 cups vegan sour cream
vegan sour cream
1.5 cups
1.5 cups yellow onion
yellow onion
3 cups fresh baby spinach
3 cups
fresh baby spinach
2.5 cups canned tomato sauce
2.5 cups
canned tomato sauce
1.5 Tbsps cooking oil
1.5 Tbsps
cooking oil
0.25 cups fresh basil
0.25 cups
fresh basil
2 cloves garlic
2 cloves
garlic
0.25 tsps black ground pepper
0.25 tsps
black ground pepper
12 oz meatless sausage
12 oz
meatless sausage
1 cup mushrooms
1 cup
mushrooms
12  whole wheat packaged no-boil lasagne noodles
12
whole wheat packaged no-boil lasagne noodles
0.5 tsps sea salt
0.5 tsps
sea salt
0.5 cups vegan cheese
0.5 cups
vegan cheese
0.5 cups vegan cream cheese
0.5 cups
vegan cream cheese
1.5 cups vegan mozzarella
1.5 cups
vegan mozzarella
0.5 cups vegan sour cream
0.5 cups
vegan sour cream
1.5 cups yellow onion
1.5 cups
yellow onion

Equipment

baking pan
baking pan
aluminum foil
aluminum foil
oven
oven
baking pan
baking pan
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Preheat oven to 375F.
  2. In medium skillet add oil, onion and garlic, cooking over medium heat for 3-5 minutes.
  3. Add mushrooms and sausage, stir and heat through another 5 minutes.
  4. Next, add spinach and cook an additional 2 minutes until leaves are wilted. Turn off heat and stir in sour cream, cream cheese, basil, salt and pepper.
  5. Add 1 C. sauce to bottom of 9" x 13" baking pan, spreading out evenly. Layer in 4 lasagna noodles, making sure to overlap slightly.
  6. Spread with 1/2 of the sausage mixture. Add 1/2 C. sauce.
  7. Sprinkle on 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
  8. Layer 4 more noodles on top of that.
  9. Add the other 1/2 of the sausage mixture, 1/2 C. tomato sauce, 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
  10. Add the final layer of 4 noodles. Spoon on remaining 1/2 C. tomato sauce and sprinkle on remaining 1/2 C. mozzarella cheese.
  11. Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes or until the cheese is melted thoroughly and lasagna is bubbly.
  12. Remove from oven and let sit 10 minutes before cutting and serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.48
Ingredient
3 cups fresh baby spinach
2 1/2 cup canned tomato sauce
1 1/2 tablespoon cooking oil
1/4 cup fresh basil
2 cloves garlic
1/4 teaspoon black ground pepper
12 ounces meatless sausage
1 cup mushrooms
12 whole wheat packaged no-boil lasagne noodles
1/2 teaspoon sea salt
1/2 cup vegan cheese
1/2 cup vegan cream cheese
1 1/2 cup vegan mozzarella
1/2 cup vegan sour cream
1 1/2 cup yellow onion
Price
$1.06
$2.41
$0.06
$0.24
$0.13
$0.01
$6.68
$0.53
$1.92
$0.01
$1.08
$0.81
$3.25
$1.13
$0.53
$19.86

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
462 Calories
18g Protein
18g Total Fat
54g Carbs
31% Health Score
Limit These
Calories
462
23%

Fat
18g
29%

  Saturated Fat
5g
32%

Carbohydrates
54g
18%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
1248mg
54%

Get Enough Of These
Protein
18g
37%

Vitamin B6
23mg
1193%

Vitamin B12
47µg
787%

Vitamin B2
9mg
564%

Iron
11mg
65%

Vitamin K
61µg
59%

Selenium
28µg
40%

Manganese
0.64mg
32%

Fiber
7g
29%

Vitamin A
1427IU
29%

Potassium
545mg
16%

Copper
0.28mg
14%

Vitamin C
11mg
14%

Phosphorus
125mg
13%

Vitamin E
1mg
12%

Magnesium
48mg
12%

Folate
46µg
12%

Vitamin B3
2mg
10%

Calcium
69mg
7%

Vitamin B5
0.65mg
6%

Zinc
0.93mg
6%

Vitamin B1
0.09mg
6%

covered percent of daily need

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