Monday, May 10, 2010

Spinach Mushroom Lasagna

Soo good! :)  After making the spinach pasta bake last week my husband reminded me that I promised him a lasagna!  I had a huge pot of homemade marinara sauce already made so I was pretty much half way there!  So I whipped up another batch of the cashew ricotta and the cashew cream sauce and went to work.

Making lasagna is much easier in my opinion since I don't boil the noodles.  I use low carb noodles that are loaded with fiber and all I do is put a generous amount of tomato sauce on the bottom of the pan and on each layer of the noodles so they stay extra moist - then layer your lasagna as usual.  I didn't use any soy mozzarella this time as I didn't feel it needed it.  I topped the lasagna with the cashew cream sauce and each plate had some vegan parm. sprinkled on top and more marinara sauce.  Delicious!

Before going into the oven - topped with cashew cream sauce
Right out of the oven
Yummy layers of spinach/mushroom/cashew tofu ricotta


  1. Hey, it's my favorite dish to cook when I don't have much time, because it's really easy and hassle-free. I always have bottled marinara sauce in the fridge and pasta noodles in the shelf. So, depending on what else is there in my fridge, that's going to be my lasagna recipe for the day. lol! If I have beef, then meat lasagna it is, if I have veggies, then behold a vegitarian lasagna, lol! Quite versatile, don't you think?

  2. Absolutely! One of my favorite dishes to make! :)