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Vegan Spinach Artichoke Lasagna for Two | Living Healthy in Seattle

Vegan Spinach Artichoke Lasagna for Two

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2

Ingredients
  

  • Olive oil, for adding to pasta water and greasing bottom of pan
  • 4 boxed lasagna noodles (use whole wheat or gluten-free if you wish)
  • 1 heaping cup tomato basil marinara (I use Muir Glen)
  • 1/2 cup grated vegan Parmesan (I use Violife)

Filling:

  • 1 cup vegan ricotta (I use Kite Hill)
  • 2 gently packed cups roughly chopped fresh baby spinach
  • 1 cup roughly chopped canned artichoke hearts, rinsed and squeezed dry
  • 1/4 cup roughly chopped fresh basil
  • 2 tablespoons roughly chopped sun-dried tomatoes, soaked in hot water to soften if dried
  • 1 tablespoon vegan pesto, optional (I use basil walnut pesto)
  • 2 teaspoons nutritional yeast
  • 5 dashes dried oregano, or to taste
  • Crushed red pepper flakes, to taste
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste

Instructions
 

  • Heat oven to 350 and bring a large pot of water to a boil.
  • Meanwhile, in a large bowl, mix the ricotta, spinach, artichokes, basil, sun-dried tomatoes, pesto, nutritional yeast, oregano, red pepper flakes, black pepper, and salt until well combined.
  • Grease a 9x4 glass loaf pan.
  • Add a splash of oil to the boiling water to prevent sticking, then gently add the noodles. Cook for 4 minutes or until just shy of al dente. The pasta will continue to cook in the oven. Drain the noodles.
  • Spread a thin layer of marinara on the bottom of the pan, then top with one noodle, a fourth of the remaining sauce, and one third of the filling. Repeat twice more until the filling is used up. Place the last noodle on top and cover with the remaining sauce. Sprinkle the Parmesan on top.
  • Cover with foil, and bake for 30 minutes. Remove the foil and bake for 10 more minutes, or until hot and bubbling. Let the lasagna rest for 5 to 10 minutes before serving.