Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna
Spinach and Mushroom Lasagna

If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.

Spinach and Mushroom Lasagna

Yields 4-6 servings


12 lasagna sheets, cooked

1 (8 oz.) baby Bella mushrooms, diced

4 cups spinach

2 Tbsp. hemp seeds

1 large onion, diced

2 garlic cloves, minced

6-8 fresh basil leaves, chopped

1-1/4 cup lentils, cooked

1/2 tsp. dried oregano

5-6 cups pasta sauce

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Follow Your Heart Parmesan Cheese

1 Tbsp. avocado oil

Ricotta Cheese:

2 cups cashews, soaked overnight

4 Tbsp. filtered water

1 tsp. lemon juice

1 tsp. basil, chopped

1 Tbsp. nutritional yeast

Pinch of Vitacost Himalayan Fine Pink Salt


Ricotta Cheese:

  1. In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
  2. Add the chopped basil to the mixture and stir in. Set aside. 


  1. In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
  2. In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
  3. Preheat oven to 375 degrees F.
  4. On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
  5. Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
  6. Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
  7. Serve with side salad.

Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving. 

Italian Sausage and Peppers

Photo Cred: Jermaine Bullard

This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.

Photo Cred: Jermaine Bullard

Yields 4 servings


Vegan Sausage:

1 cup Bob’s Red Mill Garbanzo Bean Flour

1/2 cup Bob’s Red Mill Vital Wheat Gluten

4 oz tofu firm, drained but not pressed

1/4 cup sun-dried tomatoes

1/2 tsp Simply Organic oregano

2 tsp. Simply Organic fennel seeds, optional

1 Tbsp. fresh basil

1 tsp liquid smoke

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp Vitacost Himalayan Fine Pink Salt

1/2 tsp Spicely Organics ground black pepper

1 cup authentic homemade italian tomato sauce

Peppers and Onions:

1 medium red bell pepper

1 medium green bell pepper

1 large yellow onion

1 garlic cloves

1/2 cup authentic homemade italian tomato sauce

1 Tbsp. fresh parsley, chopped

1/2 tsp Simply Organic oregano

2 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

pinch Vitacost Himalayan Fine Pink Salt

pinch of Spicely Organics ground black pepper


Peppers and Onions:

  1. In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
  2. Then add the peppers,  salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.

Vegan Sausage:

  1. Preheat oven to 375 degrees F.
  2. In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
  3. Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
  4. Bake sausages for 20-25 minutes.
  5. To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
  6. To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.

Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!