Plant-Based Spinach Lasagna | Experience Life
Chickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.
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Cooking tools:
- Baking dish
- Oven
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
Ingredients
- 2 tbs. extra-virgin avocado oil
- 1 large onion, chopped
- 4 cups cubed eggplant
- 8 oz. baby bella mushrooms, sliced
- 2 tsp. sea salt, divided
- 3 garlic cloves, chopped
- 1 15-oz. can tomato sauce
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 cup avocado oil
- 3/4 cup chickpea flour
- 3 cups unsweetened nondairy milk
- 2 tbs. nutritional yeast
- 9 no-boil brown-rice lasagna noodles, or other noodles of choice
- 2 10-oz. packages frozen spinach, thawed, excess water squeezed out
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