Simplified Spinach-Mushroom Lasagna from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recip

Name: Simplified Spinach-Mushroom Lasagna from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recip
Total time: 90 min
Ingredients: One 16-ounce (454 g) bag frozen spinach, thawed and squeezed dry in a lint-free towel; ½ cup (30 g) nutritional yeast; One 9-ounce (255 g) box whole wheat no-boil lasagna noodles; Two 24-ounce (680 g) jars marinara sauce or 2 batches Weeknight Marinara; 1 batch Cashew Cream; Chopped basil; Vegan Basil Pesto, optional; 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 2 garlic cloves, minced; 1 yellow onion, diced; ½ teaspoon dried oregano; Two 10-ounce (283 g) packages cremini mushrooms, trimmed and chopped; ½ teaspoon salt; ½ teaspoon fennel seeds; 3 cups (540 g) cooked white beans, or two 15-ounce (425 g) cans white beans, drained and rinsed

app.ckbk.com

Lasagna is definitely not a quick meal, but it’s worth the effort and feeds a crowd. This version uses no vegan analogs or processed foods; instead, it’s full of whole food versions of the...

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Ingredients

One 16-ounce (454 g) bag frozen spinach, thawed and squeezed dry in a lint-free towel
½ cup (30 g) nutritional yeast
One 9-ounce (255 g) box whole wheat no-boil lasagna noodles
Two 24-ounce (680 g) jars marinara sauce or 2 batches Weeknight Marinara
1 batch Cashew Cream
Chopped basil
Vegan Basil Pesto, optional
1 tablespoon olive oil (OF: ¼ cup/60 ml broth)
2 garlic cloves, minced
1 yellow onion, diced
½ teaspoon dried oregano
Two 10-ounce (283 g) packages cremini mushrooms, trimmed and chopped
½ teaspoon salt
½ teaspoon fennel seeds
3 cups (540 g) cooked white beans, or two 15-ounce (425 g) cans white beans, drained and rinsed