With layers of a lighter, plant-based Bolognese sauce, spinach, basil, vegan mozzarella and no-boil noodles, this lasagna is vegan comfort food at its finest and easiest. The aromatic sauce comes together quickly in one pan, and there’s no need to pre-boil the noodles. Assemble in alternating layers of green lentil pasta (straight out of the package), plentiful sauce (it’s what cooks the noodles) and dairy-free cheese. Baked for a mere 35 minutes, better-for-you culinary cheer is only a moment away.
Vegan Spinach Bolognese Lasagna
- 2 Tbsp. olive oil
- 1 chopped yellow onion
- 2 tsp. minced garlic
- 2 large organic tomatoes diced
- 1/4 tsp. Redmond Real Salt
- 1 tsp. oregano
- 1 tsp. thyme
- 1 lb. plant-based ground beef
- 1 25 oz. jar vegan Bolognese sauce
- 1 pkg. Explore Cuisine Organic Green Lentil Lasagna Oven-Ready Noodles
- 4 cups spinach
- 1/4 cup fresh basil chopped
- 1 8 oz. bag plant-based mozzarella-style shredded cheese
Preheat oven to 400 degrees F.
In large sauté pan over medium heat, heat olive oil and add onions and garlic; sauté until translucent, about 5 minutes.
Add tomatoes, salt, oregano and thyme; cook about 10 minutes, stirring constantly.
Add plant-based ground beef; stir frequently to break into fine pieces.
Pour in 3/4 jar of Bolognese sauce and cook for 2 minutes.
Into 18x12-inch lasagna pan, pour last 1/4 jar of sauce evenly across bottom.
Layer noodles across sauce; spoon on sauce from sauté pan to completely cover noodles; add layer of spinach. Finish with sprinkle of basil and layer of cheese.
Add another layer of noodles, cover completely with remaining sauce, spinach and basil, ending with layer of cheese.
Bake 35 minutes.
Note: No-boil noodles cook in sauce. Make sure to cover noodles completely.
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