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vegan stuffed lasagna shells

Vegan Stuffed Lasagna Shells

Jessie Montes
These lasagna shells are a perfect vegan weeknight dinner. They're stuffed with mushrooms, spinach, and tofu ricotta. They're super delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian

Equipment

  • Food Processor
  • 9x13 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!
Keyword lasagna, mushrooms, pasta, spinach, tofu, vegan