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Vegan Plantain Lasagna

A delightful and comforting twist on traditional lasagna, featuring layers of sweet plantains, rich marinara sauce, and creamy vegan ricotta cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces ripe plantains Choose yellow with some black spots for optimal sweetness.
  • 2 cups marinara sauce
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 cup vegan ricotta cheese Feel free to use store-bought or homemade.
Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Cooking Ingredients
  • 1 tablespoon olive oil For sautéing vegetables.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel the ripe plantains and slice them lengthwise into thin pieces, about 1/4 inch thick.
Sautéing
  1. Heat a tablespoon of olive oil in a pan over medium heat. Add the sliced mushrooms and chopped spinach. Season with garlic powder, onion powder, salt, and pepper.
  2. Sauté until the spinach is wilted and mushrooms are tender, about 5-7 minutes.
Assembling
  1. In a baking dish, layer with marinara sauce, followed by plantain slices, sautéed mushrooms and spinach, and dollops of vegan ricotta cheese. Repeat the layering and finish with a layer of marinara sauce.
Baking
  1. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden-brown.
Serving
  1. Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy.

Notes

For optimal results, select ripe plantains. You can swap in favorite veggies like zucchini or bell peppers. Store leftovers in a well-sealed container for up to 3 days or freeze for up to 2 months.