Spinach and Mushroom Lasagna
This lasagna takes a little time to make but is well worth the effort!
10 whole wheat lasagna noodles
1 eggplant
2 T balsamic vinegar
1 T tamari soy sauce
1 small onion chopped
2 cloves garlic minced
1 T Italian seasoning mix
1 pound mushrooms sliced
1 pound of fresh spinach chopped
1 cup cooked white beans
1/2 cup raw sunflower seeds
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
1 T nutritional yeast
Juice of 1/2 a lime
1 recipe Easy Marinara (from from Whole Food American Favorites) or bottled marinara sauce of choice.
Sliced olives for garnish
Preheat oven to 350 degrees. Thinly slice eggplant and lay on cookie sheet that has been lined with parchment paper. Cover and bake for 30 minutes. Cook lasagna noodles according to package directions. Add balsamic vinegar, tamari, onion, and garlic to a large stock pot. Cook on medium-high for 2–3 minutes. Add sliced mushrooms and cook until soft. Add spinach and cook until wilted.
Drain the broth from the spinach mixture into blender jar. Add beans, sunflower seeds, seasonings and lime juice. Blend until smooth. Add this cream sauce to the spinach and mushrooms and mix well.
Ladle 1/3 of the marinara on the bottom of a 13×9 casserole dish. Layer noodles to cover bottom. Spread 1/2 the spinach mixture over noodles. Top with 1 layer of eggplant, 1/3 sauce, rest of spinach, layer of noodles, and remaining sauce. Sprinkle nutritional yeast or Sesame Parmesan on top and add sliced olives. Bake for 20 minutes.