I’m a big fan of one-dish meals, especially if they reheat well. This potato and spinach lasagna has everything you need in a complete meal, and it’s great left over! I’ve been wanting to develop this recipe for a while, but kept getting distracted with others. Well, I’ve finally done it. I made a vegan, gluten-free lasagna that is both nutritious and satisfying! Instead of noodles, I used thinly-sliced Yukon gold potatoes, and I made a macadamia nut “ricotta” to replace the cheese layer typically found in lasagna. To add a serving of greens, I included a layer of spinach and artichokes. I topped the whole thing off with a jar of low-sodium marinara and fresh basil leaves to give it that traditional lasagna flavor.
When cooking for my family, I prefer the easier option of making one large casserole. But when cooking for guests, sometimes it’s nice to fancy it up a bit and prepare individual lasagnas. This recipe is for one 9 x 13 casserole, but you could easily convert it to 6-8 individual servings.
Individual servings — great for a small dinner party
Potato & Spinach Lasagna
- 1 1/2 cups macadamia nuts, soaked 2+ hours
- 1.5 T. nutritional yeast
- 1.5 T. lemon juice
- 1/4 cup water
- 1/2 t. sea salt, plus more to taste
- 3 large Yukon gold potatoes (~28 ounces), peeled and sliced 1/8 inch thick (a mandolin helps!)
- 9 oz package of frozen artichokes, thawed (or one can drained and rinsed), chopped
- 5-6 oz frozen spinach, thawed
- 5-6 leaves fresh basil chiffonade
- 1 25-oz jar low-sodium marinara sauce
- Salt and pepper to taste
- Optional garnish: fresh basil leaves, vegan mozzarella cheese, nutritional yeast, Parmesan cheese (if not vegan)
Directions:
- Combine the macadamia nuts, nutritional yeast, lemon juice, water, and sea salt in a food processor and pulse until the mixture reaches a ricotta-like texture (see photo below). Set aside.
- Cook potato slices until soft. I steamed mine on the stove, but I’m sure you could add a few teaspoons of water, cover, and steam in the microwave just as well. Be careful not to let them get dry, because they will stick together and fall apart.
- Preheat oven to 400 degrees F. Grease a 9 x 13 inch casserole dish with olive oil spray (or drizzle).
- Allow potatoes to cool enough to handle or use tongs to create a layer in the bottom of the dish about two slices thick. Lightly sprinkle with salt.
- Spread the “ricotta” evenly on top of the potatoes. Add another layer of potato slices, one slice thick.
- Stir together the spinach and artichokes in a small bowl. Season with salt and pepper. Spread on top of the potatoes as evenly as you can. Add the rest of the potatoes as the top layer.
- Sprinkle the basil chiffonade on top of the potatoes, and pour a little more than half of the jar of marinara evenly on top (save the rest to add to each portion before serving).
- Bake for 25-30 minutes. Cut into squares, and top each portion with more marinara and desired garnish. Enjoy!
Macadamia nut “ricotta”
Spinach and artichokes
This is what basil chiffonade looks like when you use a dull knife.
This potato and spinach lasagna is great for taking to a family going through a difficult transition (new baby, death in the family, etc.). You can make it in advance and transport it easily, and they can heat it up when they’re ready to enjoy it. Remember to help others when you can, and share the joy 🙂
Leave a Reply