My Plant Strong Family

Dutch Oven Lasagna – WFPB – Vegan

An easy meal that the kids love and the adults have no idea is vegan! Can easily be made in a casserole dish in the oven as well.

CourseMain Dish
CuisineItalian

Servings	Prep Time
12servings	25minutes

Cook Time	Passive Time
45minutes	45 minutes

Servings	Prep Time
12servings	25minutes

Cook Time	Passive Time
45minutes	45 minutes

Ingredients

8-9 whole grain lasagna noodlesor gluten-free if needed (12 for 9×13 casserole)
12-16 ounces white mushrooms, diced
3-4 cups fresh or frozen spinachor more or less to taste
8-10cups marinara sauce

Tofu Ricotta

214oz packages Extra Firm or Firm Tofudrained and patted dry
110 oz container roasted garlic hummusclassic hummus will work if needed
1/2cup nutritional yeast
1tsp garlic powder
1/2tsp sea salt

Moxarella Cheese, optional

1/4cup raw cashewssoaked ahead of time if you don’t have a high powered blender
1cup hot water
2TBSP tapioca starch
1small clove garlicminced
3/4tsp sea salt

Instructions

Soak noodles in a casserole dish full of hot water while you prepare other ingredients (no need to boil!). You may wish lay dry noodles in a layer in your dutch oven or casserole dish to ensure you have the right amount of noodles for 3 layers.
Saute diced mushrooms in water, or a splash of vegetable broth or oil. When mushrooms have browned, add spinach and stir til wilted. Add 6 cups marinara sauce and turn off heat.
Mix your drained tofu, hummus, nutritional yeast, garlic powder and salt and stir with a wooden spoon until it resembles ricotta cheese.
Make Moxarella Cheese by blending all ingredients on high until smooth. Pour into a saucepan over medium heat and stir until thickened to a melted cheese consistency.
Layer your lasagna: a. 1 cup plain marinara (not the vegetable mixture) b. 2 1/3 noodles to evenly cover bottom c. 1/2 tofu ricotta mixture d. 1/2 mushroom/marinara mixture e. repeat a second layer of noodles, remaining tofu, mushroom/marinara d. final layer of noodles e. 1 cup marinara f. moxarella cheese
Bake – we used about 30 charcoals, 8 on the bottom and the rest on the top and it was ready in about 45 minutes. Ideally it will be bubbling and the moxarella will be slightly browned. It’s very hard to burn in the dutch oven, so it’s best to cook it a little too long that too short.

Recipe Notes

To make this recipe in a 9×13 casserole dish, simply use an additional 1/2 cup sauce on the first and last layer and soak additional noodles to ensure you have enough for each layer. Bake at 350 for 35 minutes or until sauce is bubbly.

Adapted from The Best Easy Vegan Lasagna and Moxarella Cheese

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