Cannellini Bean & Basil Spinach Lasagna

If your eyes went to the picture before they went to the title of this post, you may have thought, “Seriously?  Guacamole in lasagna? This chick is weird.”  Keep reading, it’s not guacamole.

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I actually almost didn’t even post this one because I thought the pictures looked so bad.  Please don’t be deterred by the pictures.  This lasagna is surprisingly delicious!  In fact, it’s one of my new favorite creations and now that I’m typing this, I may have to make it again – soon.

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Though I’m not a strict vegan, I try to limit my dairy intake as much as possible especially in my cooking.  It can be difficult to find vegan-friendly options when dining out but when dining in? You just have to get a little creative sometimes.

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Even though this lasagna doesn’t have one trace of cheese in it the white bean mixture gives it a creamy/cheesy texture (and taste thanks to the nutritional yeast).  If you’re not fully vegan, you can probably replace the nutritional yeast with parmesan cheese and have a similar outcome.

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Cannellini Bean & Basil Spinach Lasagna {Vegan} {Gluten-Free}

Ingredients

  • 1 10oz Box of Brown Rice Lasagna Noodles (I found these at Whole Foods Market)
  • 1 24oz jar of your favorite Marinara Sauce
  • 2 Cans (15oz) Cannellini Beans, drained and rinsed
  • 1 cup Raw Cashews
  • 2 Cups Spinach
  • 1 Garlic Clove
  • 2 TBSP Fresh Basil
  • ¼ Cup Nutritional Yeast
  • Salt & Pepper

Directions

Preheat your oven to 375°F.  Cook the lasagna noodles according to package directions, maybe slightly less so that they are al dente.  Combine the cannellini beans, cashews, spinach, garlic, basil, nutritional yeast, salt & pepper in a food processor and blend until smooth.  Pour sauce in a 13” x 9” baking dish, enough to cover the bottom.  Lay three lasagna noodles down on the sauce and spoon the bean mixture on top of the noodles.  You may have to drop small spoonfuls along the noodles since it’s pretty difficult to spread it out without taking the entire noodle with you!  Continue this layering process until you run out of noodles.  Cover the top with the rest of your sauce and bake for 20-30 minutes or until the sauce is nice and bubbly.

3 thoughts on “Cannellini Bean & Basil Spinach Lasagna

  1. Pingback: Vegan Stuffed Shells | whole food runner

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