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Spinach Pesto Lasagna with Creamy Mushroom Sauce Recipe

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3.9 from 12 reviews

This Spinach Pesto Lasagna with Creamy Mushroom Sauce is a wholesome, vegan-friendly dish combining tender green lentil lasagna sheets layered with garlic basil vegan ricotta, sautéed spinach, and a rich, creamy mushroom sauce made with cashew milk. Enhanced by a vibrant creamy pesto drizzle, this lasagna bakes to perfection, offering a comforting and flavorful meal ideal for a hearty dinner or special occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings

Ingredients

Lasagna Sheets and Cheese

  • 6 Explore Cuisine Green Lentil Lasagna Sheets
  • 1 cup Garlic Basil Vegan Ricotta Cheese
  • fresh basil, chopped for garnish
  • freshly ground black pepper, optional
  • red crushed peppers, optional

Creamy Mushroom Sauce

  • 5 cloves garlic, minced
  • 1/4 cup vegan butter
  • 1 medium white onion, finely diced
  • 16 oz cremini mushrooms, stems removed & thinly sliced
  • 1/4 cup all-purpose flour (or rice flour for gluten-free)
  • 3 cups unsweetened cashew milk, room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon ground nutmeg

Spinach

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 7 cups fresh baby spinach leaves, roughly chopped

Creamy Pesto

  • 1.5 cups raw cashews, soaked 3-4 hours and drained
  • 1 cup water
  • 1/2 cup vegan pesto
  • 1/4 cup cashew cream (prepared from soaked cashews)

Instructions

  1. Prepare Creamy Mushroom Sauce: Heat a large non-stick pan over medium heat and melt vegan butter. Add minced garlic and diced onion, sautéing until onions become translucent. Stir in sliced mushrooms and cook on medium-high until mushrooms are cooked through and most liquid evaporated. Reduce heat to low-medium, add flour, mixing thoroughly to incorporate. Cook for a few minutes while stirring frequently to avoid sticking. Gradually whisk in 1 cup of room temperature cashew milk, blending smoothly. Increase heat to medium, add salt and remaining cashew milk, stirring to combine. Keep sauce at gentle simmer and cook for 20-30 minutes until sauce reduces by one-third to one-half and thickens. Stir frequently to prevent sticking. Season with nutmeg, dried basil, dried oregano, and adjust salt and pepper. Remove from heat and set aside.
  2. Cook Spinach: In a large non-stick pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add chopped spinach and cook, stirring, until fully wilted and most moisture has evaporated. Set aside.
  3. Make Cashew Cream and Creamy Pesto: Drain soaked cashews and add to a high-speed blender with 1 cup water. Blend until completely smooth with no texture. Combine 1/2 cup vegan pesto with 1/4 cup cashew cream, thinning with a bit of water if needed, and season with salt to taste. Save any remaining cashew cream for another use.
  4. Assemble the Lasagna: Preheat oven to 400°F (200°C). Lightly oil an 8×8-inch glass baking dish. Spread a generous layer of creamy mushroom sauce on the bottom. Arrange 2 uncooked green lentil lasagna sheets side by side over the sauce. Spread a layer of garlic basil vegan ricotta on top, followed by half the cooked spinach. Cover spinach with creamy mushroom sauce, then drizzle with creamy pesto. Repeat layering with 2 more lasagna sheets, vegan ricotta, remaining spinach, creamy mushroom sauce, and creamy pesto. Top with the final 2 lasagna sheets, cover with the remaining creamy mushroom sauce, and a last drizzle of creamy pesto. Cover dish tightly with foil.
  5. Bake and Serve: Bake in the preheated oven for approximately 40 minutes, or until the lasagna sheets are tender (test by inserting a spoon into the side). Remove from oven, discard foil, and let cool for 10-15 minutes to let flavors meld and sauce thicken further. Garnish with chopped fresh basil, crushed red pepper flakes, and freshly ground black pepper if desired. Serve hot alongside a fresh salad or garlic bread.

Notes

  • Soak raw cashews for 3-4 hours to ensure smooth cashew cream consistency.
  • Use rice flour as an alternative to all-purpose flour for a gluten-free option.
  • Unsweetened cashew milk should be at room temperature for best sauce texture.
  • If sauce is too thick during assembly, thin with additional cashew milk to desired consistency.
  • Green lentil lasagna sheets are uncooked and cook in the oven during baking.
  • Cashew cream and pesto mixture can be adjusted for thickness and seasoning according to taste.
  • Leftover cashew cream can be stored in an airtight container in the refrigerator for several days.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://dishiary.com/spinach-pesto-lasagna-with-creamy-mushroom-sauce-recipe/