Who doesn’t love pasta? I know I do and I’m a little obsessed with making super easy lasagna right now. A few months ago I came up with the idea to make stuffed shells. These vegan stuffed lasagna shells were the result of that and I think you’re going to love them! They’re stuffed with mushrooms, spinach, and a delicious tofu ricotta!
If you’re looking for a lasagna recipe that uses real cheese, you can try my Vegetarian Lasagna. However, I think you’ll love these shells whether you live a vegan lifestyle or not!
The Ingredients
Just like all of my recipes, I try to keep the ingredients simple and accessible for everyone!
For the tofu ricotta you will need:
- cashews (soaked in hot water for 1 hour)
- medium-firm tofu
- garlic
- nutritional yeast
- lemon juice
- dried oregano
- red pepper flakes (optional)
- salt
The remaining ingredients are simply:
- jumbo pasta shells
- a large jar of your favorite marinara sauce
- 200g roughly chopped mushrooms of your choice (I usually use oyster mushrooms)
- 1 pack of frozen spinach thawed and drained
- salt and pepper as needed
That’s it! This recipe is ridiculously easy and as long as you soak your cashews ahead of time. You’ll be good to go when the time comes to cook!
Vegan Stuffed Lasagna Shells Method
As I said earlier, it’s extremely important to get your cashews soaking at least an hour ahead of time so that the recipe moves smoothly. To do this, you can simply boil water on the stove top or kettle and then add to a bowl with the cashews to soak.
Once the cashews have soaked, drain them before adding to a food processor. Next pour in 1/2 cup of water, garlic, lemon juice, salt, and nutritional yeast. Process on high for 1 minute and then add oregano and red pepper flakes (if using). Pulse a few more times just to comine. Pour mixture into a separate bowl. Crumble up the tofu and gently mix in. These crumbles will help give it the texture of ricotta! Set aside for later.
Now, start cooking your noodles according to package directions. You probably will not use all of the noodles, but you can save the leftovers for another recipe during the week.
While your noodles are cooking, start on the mushrooms. Heat a large skillet over medium heat with 1 tbsp of olive oil. Roughly chop mushrooms and add them to the heated pan. Saute for about 5 minutes and then season with salt to taste. Add them to the tofu ricotta, along with the drained spinach. Mix together thoroughly.
When the noodles are done, drain and preheat the oven to 400 Fahrenheit. Prepare a 9×13 baking dish by pouring a layer of the marinara sauce on the bottom. Then, start stuffing the shells! Take a spoonful of the filling and stuff it into each shell, lining them up in the baking dish. Continue until you’ve used up all the filling and pour the remaining sauce over the the shells. Cover with foil and bake for 30 minutes. Remove from oven and enjoy!
Phew that may have sounded like quite a few steps, but it really does come together easily. I hope you enjoy this recipe as much as my husband and I do. If you decide to make it, be sure to post a picture on Instagram using #SNGeats!
Vegan Stuffed Lasagna Shells
Equipment
- Food Processor
- 9×13 baking dish
Ingredients
- 1 box jumbo pasta shells
- 24 oz marinara/pasta sauce
- 200 g mushrooms roughly chopped
- 10 oz frozen spinach pack thawed and squeezed to drain excess liquid.
- 1 tbsp extra virgin olive oil
- salt to taste
Tofu Ricotta
- 1 cup raw cashews soaked in hot water for one hour
- 3/4 cup medium firm tofu crumbled
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp dried oregano
- 1/2 tsp red chili flakes optional
Instructions
Tofu Ricotta
- Boil water on the stove top or kettle and then add to a bowl with the cashews to soak for 1 hour.
- Once the cashews have soaked, drain them before adding to a food processor. Next pour in 1/2 cup of water, 2 cloves garlic, 2 tbsp lemon juice, 2 tbsp nutritional yeast, and 1 tsp sea salt. Process on high for 1 minute and then add 1/2 tsp chili flakes (if using) and 1/4 tsp dried oregano. Pulse a few times just to combine and then pour into a separate bowl. Crumble up the 3/4 cup tofu and gently mix in. Set aside for later.
Remaining Ingredients/Assembly
- Start cooking your noodles according to package directions. While your noodles are cooking, start on the mushrooms. Heat a large skillet over medium heat with 1 tbsp of olive oil. Roughly chop mushrooms and add them to the heated pan. Saute for about 5 minutes and then season with salt to taste. Add them to the tofu ricotta. Drain the thawed spinach and squeeze in between a few paper towels or a clean dish towel to drain. Mix together with the mushrooms and tofu ricotta thoroughly.
- When the noodles are done cooking, drain and toss with a drizzle of oil to prevent sticking if needed.
- Preheat the oven to 400 Fahrenheit. Prepare a 9×13 baking dish by pouring a layer of the marinara sauce on the bottom. Then, start stuffing the shells! Take a spoonful of the filling and stuff it into each shell, lining them up in the baking dish. Continue until you’ve used up all the filling and pour the remaining sauce over the the shells. Cover with foil and bake for 30 minutes.
- Remove from oven and enjoy!
