Spinach Mushroom Lasagna
This is definitely not a quick meal to prepare, but it’s definitely worth taking the time to make this yummy pan of deliciousness.
Ingredients
1 yellow onion, diced
2 garlic cloves, minced
2 - 10 ounce packages cremini or bella mushrooms, trimmed and chopped
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
3 cups cooked white beans or 2 - 15 ounce cans white beans, drained and rinsed
1 - 16 ounce bag frozen spinach, thawed - feel free to use half spinach and half kale
1 - 9 ounce box whole wheat no-boil lasagna noodles
2 - 24 ounce jars marinara sauce, oil-free
1 batch Cashew Cream (see below)
chopped fresh basil
Instructions
Preheat oven to 400 degrees Fahrenheit. Place a large skillet over medium heat, add the onion and garlic. Saute, stirring often until the onions are soft and starting to brown, about 10 minutes. You may need to add a tablespoon or so of water or vegetable stock to prevent sticking. Transfer half the onion mixture to a medium bowl and set aside. While the onions are cooking prepare the batch of Cashew Cream (recipe below).
Add the mushrooms, oregano, and fennel seeds to the remaining onion mixture in the skillet. Cook until the mushrooms are dark and have released their liquid, about 10 minutes. No need to drain off any remaining liquid.
While the mushrooms cook, add the beans, spinach (ad kale if using) to the bowl with the cooked onions you have set aside. Combine thoroughly.
Spread 1 cup of marinara sauce in the bottom of a 9 x 13 inch pan. Top with a layer of noodles, one-third of the spinach-bean mixture, one-third of the mushroom mixture, then 1 cup of marinara sauce. Repeat two more times, then top with final layer of noodles and sauce. When you run out of sauce in each jar, add 1/2 cup water to the jar and swish around, then transfer it to the second jar to swirl around and set aside until the end of the layer process. When your layers are completed add the water from the sauce jars and drizzle it down around the edges.
Top with the Cashew Cream.
Cover with parchment paper and a cookie sheet and bake for 1 hour. Remove from the oven and allow to cool for 20 minutes before slicing. Garnish with fresh basil and serve.
Cashew Cream
Ingredients
1 cup raw cashews, soaked in hot water for 1 hour, then drained
1 teaspoon fresh lemon juice
1/2 cup cold water…a little more if needed for desired thickness
Instructions
Combine the cashews and lemon juice in a high-speed blender and blend, using a tamper to assist with blending. Add 1/4 cup of the water and blend. Add remaining 1/4 cup water and process until thick and creamy adding a little more water if needed to achieve desired consistency. I use a total of 1/2 cup water.
Adapted from The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine
