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NEXT MAIN MENU PREVIOUS Gateway Vegan Lasagna I have long tried to create that perfect comfort lasagna that anyone would enjoy. This lasagna is the result of that quest. Over the years, I’ve finessed and tinkered with things to arrive at this, what I call my Gateway Vegan Lasagna. Why gateway? I have brought this lasagna to many gatherings with meat-eaters and it is gobbled up faster than you can say, “Fooled ya.” With a deliciously savory marinara and a luscious, rich spinach spread that could double for a dip, this lasagna is not going to be mistaken for health food any time soon and there’s a good reason for that: it’s not, though it is full of a good amount of veggies. This lasagna intended to be a vegan gateway in casserole form. Omnis cannot believe it’s vegan. Fungi haters can feel free to sub anything for the mushrooms or skip altogether but a juicy sautéed veggie is good here: eggplant, red bell peppers, etc. Also feel free to add vegan sausages with the sauté or use your favorite cashew cheese on top. Don’t let the long ingredient’s list intimidate you: it is affordable to make and quite easy, though, like most lasagna, will take a bit of time. It is worth every minute.   Gateway Vegan Lasagna 1 tablespoon olive oil, plus any for lightly oiling your pan 1 yellow onion, diced 3 cloves garlic, minced 8-ounces baby bella or mushrooms of choice (optional) or veggies you prefer 1 teaspoon oregano 1 teaspoon fennel 1 teaspoon oregano ½ teaspoon crushed red pepper 28-ounces crushed tomatoes 1 cup low-sodium vegetable broth 12.3 ounces firm silken tofu 16-ounces frozen spinach, defrosted and water squeezed out 1 cup fresh basil, packed ½ cup plus 2 tablespoons vegan mayo (I used Follow Your Heart’s Reduced Fat) 4 tablespoons nutritional yeast 1 teaspoon garlic granules 1 teaspoon onion granules 1 teaspoon fresh lemon juice Salt and pepper to taste 12 no-boil lasagna noodles 1 cup shredded vegan mozzarella cheese, commercial or homemade Preheat your oven to 350 degrees. Lightly oil a 9-X-13-inch rectangular baking pan. In a large skillet, heat the olive oil over medium-high heat for a minute. Add the onions, garlic, fennel seeds, red pepper flakes and cook until onions soften and lightly brown, about five minutes. Add the mushrooms and sauté six minutes. Add the crushed tomatoes and broth. Cook until it begins to simmer and then lower the heat to medium-low. Cook here at a low simmer for 15 minutes. In a food processor, add the tofu, basil, spinach, mayo, garlic and onion granules and lemon juice. Process until smooth, and season to taste with salt and pepper. In your prepared pan, cover the bottom with tomato sauce. Top with four noodles (I had three going horizontal and one vertical to cover the space). Cover the noodles with one-third the spinach mixture. Cover the spinach mixture with one-third the sauce. Layer again exactly the same: four noodles, the one-third the spinach mixture, then one-third of the sauce. Do this one more time with the remaining noodles, spinach blend and sauce. Cover with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with cheese, and bake about 15 more minutes. Allow to sit for 10 minutes, cut into squares and serve.  © 2013-2017, Vegan Street