Pesto Mushroom Sheet Pan Lasagna
This Pesto Mushroom Sheet Pan Lasagna takes the work out of lasagna. A dairy-free lasagna recipe that doesn't skip on flavor!
Equipment
- sheet pan 17"x12"
Ingredients
- 2 tablespoons olive oil
- 8 ounces white mushrooms chopped in small pieces
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- salt to taste
- 2 cups marinara sauce
- 2 handfuls spinach
- 16 ounces lasagna noodles broken into 2" pieces
- 8 ounces vegan pesto separated
- 12 ounces tofu ricotta
- fresh basil
- vegan parmesan
Instructions
- Preheat the oven to 400 degrees and thoroughly grease a 17"x12" rimmed baking sheet.
- Heat the oil in a skillet over medium heat. Add the mushrooms and allow them to cook down for 5 minutes, stirring frequently. Once they release water and it evaporates you'll know they're done. Add the onion, garlic & dry seasonings and cook for a couple more minutes. Pour in the marinara sauce and add the spinach. Toss until the spinach is wilted. Taste and adjust the seasonings as needed. Set aside.
- While the veggies are cooking, prepare the tofu ricotta. Set aside.
- Bring a large pot of water to a boil and cook the lasagna noodles until al dente. Drain and add back to the empty pot. Add 3/4 of the pesto and toss to coat the lasagna noodles.
- To assemble, spread the mushroom mixture out on the bottom of the baking sheet. Top with the lasagna noodles. Add 12 dollops of ricotta on top of the lasagna - so that each piece will get some ricotta. Finish it off with the remaining pesto.
- Place in the oven for 30 minutes - the noodles should be cooked through and the ricotta should be bubbly. Remove from the oven and allow to sit for 5 minutes. Top with fresh basil & vegan parmesan, slice and serve.
Video
Notes
- I used no-boil lasagna noodles, but I still par-boiled them to ensure they would cook through in the oven.
- I prefer my mushrooms diced in small pieces, but you could also leave them in slices.
- I added basil to the tofu ricotta for extra flavor. Not necessary, but delicious.
- FOR FREEZING: Prepare the lasagna completely. Do not bake. Cover and place in the freezer. To reheat, thaw overnight in the fridge and bake in a 400 degree oven for 30-45 minutes.
Nutrition
Calories: 293kcal | Carbohydrates: 35g | Protein: 9g | Fat: 13g