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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. 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.
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