Italian Grandmother Approved #Vegan Fa-la-la-la-Lasagna

I’ve been working on this EASY, creamy and dreamy vegan lasagna for a while now, and it’s finally ready for the world!

Even my 94 year-old Italian Grandmother LOVED it—and she knows her pasta! The photo shown below the recipe was actually taken at her house during one of our monthly Saturday night dinners.

Servings: 6

Preparation time: 15 minutes

Baking time: 60 minutes

Ingredients:

• Approximately 9 no-boil lasagna noodles (I used Whole Food’s brand)

• 16 oz. frozen spinach

• 1 cup vegan ricotta (I used my own EASY version from my Stuffed Shells recipe)

• 25 oz. jar of marinara sauce

• 8 oz. vegan mozzarella (I used these So Delicious Dairy Free Shreds)

• 11x7 inch baking dish

How-To:

1. Preheat oven to 375 degrees (F).

2. Thaw spinach (I thawed mine in the microwave on a defrost setting). Drain and squeeze to remove the excess water. Set aside.

3. Make the vegan ricotta. Set aside.

4. Grease the 11x7 inch pan (I used a bit of olive oil).

5. Layer 3 noodles to cover the bottom of the pan (I had to break one to make them fit better in the pan).

6. Spread 1/3 of the marinara sauce on top of the noodles.

7. On top of the marinara, layer 1/3 of the spinach, 1/3 of the ricotta, and 1/3 of the mozzarella.

8. Repeat another layer of 3 noodles, 1/3 of the marinara sauce, 1/3 of the spinach, 1/3 of the ricotta, 1/3 of the mozzarella.

9. Repeat another layer of 3 noodles, 1/3 of the marinara sauce, 1/3 of the spinach, 1/3 of the ricotta, 1/3 of the mozzarella.

10. Bake covered (with foil) for 50 minutes.

11. After 50 minutes, remove the foil and bake for an additional 10 minutes to melt the top layer of mozzarella a little more.

12. Serve and enjoy!

Tips and Tricks:

• My husband suggested adding some meatless crumbles to this the next time I make it. I love that idea and will definitely try it.

Food prepared and photographed by Carolyn J. Braden, taken at Carolyn’s grandmother’s house. (Mrs. Chiara Ferrara)

Lasagna, pre-baked. Food preparation and photography by Carolyn J. Braden

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