| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 14g | 4g | 58g |
| sugars | fibre | protein | salt |
| 8g | 7g | 18g | 1.33g |
Why I Love Swedish Vegan Lasagna with Tomato and Spinach
A Marriage of Global Flavors
I’ve always been a fan of fusing distinct food cultures to create something truly unforgettable. With this Vegan Lasagna with Tomato and Spinach, the recipe showcases a delightful meeting of Swedish inspiration and Italian classics.
This Swedish-inspired dish brings the warm and homely characteristics of lasagna – something I’ve always associated with family dinners – into a vegan domain with plenty of gusto. Like Texas, Sweden holds onto its beloved traditional dishes but isn’t afraid to embrace the new, a trait that I’ve personally embraced in my recipe curation journey.
Inspired by Green Cuisine
This recipe is also a testament to the boundless opportunities in plant-based cooking, something I’ve admired in chefs like Jamie Oliver, who constantly innovates in his approach to vegan dishes. The utilization of whole grain lasagna noodles, fresh spinach, and bell pepper highlight the beauty of simple, fresh ingredients, reminiscent of the vegetable-laden cuisine of Texas. Yet, the key twist here comes with Vegan ricotta and mozzarella, bringing a dairy-free delight into everyone’s favorite cheesy comfort food.
The Perfect Pairings for Vegan Lasagna
Of course, no meal is ever complete without considering the dishes it can be paired with. This Vegan Lasagna with Tomato and Spinach works splendidly with a crisp green salad or a side of roasted vegetables, echoing the earthy, wholesome tones of the main dish. And while we might be dealing with a Swedish inspiration here, why not try pairing it with a glass of robust Italian red wine for that match made in food heaven?
The concoction of familiar and unconventional flavors in this lasagna is a feast for the palate, while its hearty structure is a comforting reminder of traditional lasagnas. While I love my Tex-Mex cuisine, I must say that this Swedish-inspired Vegan Lasagna with Tomato and Spinach has found a special place in my heart, and I’m sure it will in yours too.
What You’ll Need
- 12 whole grain lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 16 ounces fresh spinach leaves
- 1 bell pepper, chopped
- 2 cans (15 ounces each) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups vegan ricotta cheese
- 2 cups vegan mozzarella cheese, shredded
- 1/4 cup nutritional yeast
- 3 cups marinara sauce
Method
Step One
Preheat the oven to 375 degrees Fahrenheit and set a large pot of salted water to boil. Once boiling, cook the lasagna noodles according to the package instructions, then drain and set aside.
Step Two
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and the garlic is fragrant, around 3-4 minutes.
Step Three
Add the fresh spinach leaves and chopped bell pepper to the skillet. Continue to sauté until the spinach has wilted and the pepper has softened, which should take about 5 minutes. Stir in the diced tomatoes, dried oregano, salt, and black pepper. Let the mixture simmer for about 10 minutes.
Step Four
In a separate bowl, combine the vegan ricotta cheese, shredded vegan mozzarella cheese, and nutritional yeast. This will form your cheese mixture.
Step Five
Now it’s time to assemble your lasagna. Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Arrange four of the cooked lasagna noodles on top. Spread half of the cheese mixture over the noodles, then top with half of the spinach and tomato mixture. Repeat these layers once more, then top with the remaining four lasagna noodles and the rest of the marinara sauce.
Step Six
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the lasagna is bubbly and golden. Let it cool for a few minutes before serving, then enjoy your vegan lasagna with tomato and spinach!
