Chef AJ’s Disappearing Lasagna

This plant-based lasagna is so good, it vanishes before your eyes! A rich, hearty dish that’s perfect for gatherings or meal prep, Chef AJ’s Disappearing Lasagna will leave everyone asking for seconds.

Why I Love This Recipe

Hello, fabulous foodies! It’s Chef AJ here, the Queen of Quick and Easy plant-based recipes, ready to share one of my all-time favorite recipes: Chef AJ’s Disappearing Lasagna. When I’m not in the kitchen crafting delicious, oil-free, refined sugar-free, and salt-free recipes, I’m interviewing amazing plant-based doctors, chefs, and health professionals for my YouTube show. With my busy schedule, I need recipes that are not only nutritious but also quick and easy. This lasagna is packed with flavor, made from simple ingredients, and perfect for those nights when you want a satisfying meal without spending hours in the kitchen.

This lasagna is layered with a creamy bean and nut mixture, sautéed mushrooms, and nutrient-packed spinach or kale, all smothered in a rich marinara sauce. Whether you’re a plant-based pro or just starting your journey, this recipe is sure to become a staple. Plus, it’s great for meal prep and freezes well (not that you’ll have any leftovers to freeze!).

Key Ingredients

• Marinara Sauce: This oil-free base adds a rich, tomato flavor to the lasagna, making each bite deliciously saucy and satisfying.
• Cannellini Beans: These beans are the creamy heart of our filling, adding protein and a smooth texture to the dish.
• Pine Nuts, Cashews, or Hemp Seeds: These nuts and seeds contribute a buttery texture and healthy fats, making the filling rich and flavorful.
• Nutritional Yeast: This ingredient provides a cheesy, nutty flavor, along with a boost of B-vitamins.
• Low-Sodium Miso: Adds a savory umami depth to the filling, enhancing the overall flavor profile.
• Lemon Juice: Freshly squeezed lemon juice brightens the filling, balancing the richness of the nuts and beans.
• Red Chili Flakes: These add a subtle heat, making the dish a little spicy and exciting.
• Spinach or Kale: Packed with nutrients, these greens add a hearty, wholesome element to the filling.
• Cremini or Baby Bella Mushrooms: These mushrooms bring an earthy, savory flavor, making the lasagna hearty and satisfying.
• Low-Sodium Tamari: Adds a salty, umami punch to the mushroom mixture.
• Faux Parmesan: A homemade nut-based cheesy topping that adds the perfect finishing touch to the lasagna.

The Process

Preheat your oven to 375° F. Start by making the filling: place the beans, pine nuts (or cashews or hemp seeds), nutritional yeast, miso, lemon juice, basil, and red chili flakes in a food processor fitted with the “S” blade. Process until smooth. Add the spinach or kale and process until well incorporated.

Next, in a large nonstick sauté pan, cook the onion in 2 tablespoons of water until translucent, about 8 minutes, adding more water as needed to prevent sticking. Add the mushrooms, tamari, and garlic, and sauté until the mushrooms are browned and there is no more liquid in the pan. Taste and adjust the seasoning with more garlic or tamari if needed.

To assemble the lasagna, pour 3 cups of marinara sauce into a lasagna pan or a 9×13 pan. Lay one layer of noodles over the sauce. Spread half of the bean mixture over the noodles, then cover with half of the mushroom mixture. Add another layer of noodles, followed by the remaining bean mixture and mushroom mixture. Finish with a final layer of noodles and cover with the remaining marinara sauce. Sprinkle the olives over the top and generously dust with Faux Parmesan.

Bake the lasagna uncovered for 1 hour. Allow it to rest for 10 minutes before slicing and serving.

How to Store Chef AJ’s Disappearing Lasagna

This lasagna stores well in the refrigerator for up to 4 days. Make sure it’s completely cooled before placing it in an airtight container. Although it freezes well, chances are you won’t have any leftovers to freeze!

Frequently Asked Questions

Serving Suggestion

This lasagna pairs beautifully with a fresh green salad or roasted vegetables.

Summary

Chef AJ’s Disappearing Lasagna is not only easy to make but also packed with flavor and nutrients. It’s perfect for family dinners, meal prep, or anytime you want a hearty, satisfying meal without spending hours in the kitchen. All ingredients are easily found at your local grocery store or online.

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

5 from 1 vote

Chef AJ’s Disappearing Lasagna

Chef AJ's Disappearing Lasagna is a rich, hearty, plant-based dish that vanishes before your eyes! Perfect for gatherings or meal prep, and will leave everyone asking for seconds.

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Equipment

• Food processor

Ingredients 

• ▢ 2 boxes no-boil brown rice lasagna noodles
• ▢ 6 cups oil-free marinara sauce
• ▢ 2 15 ounce cans cannellini beans, rinsed and drained
• ▢ 1 cup pine nuts, raw cashews or hemp seeds
• ▢ ¼ cup nutritional yeast
• ▢ ¼ cup low-sodium miso
• ▢ ¼ cup freshly squeezed lemon juice
• ▢ 2 ounces fresh basil leaves
• ▢ ⅛ tsp red chile flakes, plus more if desired
• ▢ 2 pounds frozen chopped spinach or 1 pound frozen kale, defrosted, drained and squeezed to remove all liquid
• ▢ 1 large red onion, finely chopped
• ▢ 2 pounds cremini or baby bella mushrooms, sliced or finely chopped
• ▢ ¼ cup low-sodium tamari
• ▢ 2 cloves garlic, plus more as desired
• ▢ 1 4 ounce can sliced black olives, drained and rinsed
• ▢ Faux Parmesan or Enlightened Faux Parmesan

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Instructions 

• Preheat the oven to 375° F.
• To make the filling, put the beans, pine nuts (cashews or hemp seeds), nutritional yeast, miso, lemon juice, basil, garlic, and red chile flakes in a food processor fitted with the “S” blade and process until smooth. Add the spinach or kale and process until well incorporated.
• In a large nonstick sauté pan, sauté the onion in 2 tablespoons of water until translucent, about 8 minutes, adding more water 1 tablespoon at a time, if necessary, to prevent sticking. Add the mushrooms, tamari, and garlic and sauté until the mushrooms are browned. Taste and add more garlic or tamari as desired. Cook until the mushrooms look glazed and there is no more liquid left in the pan.
• To assemble the lasagna, pour 3 cups of marinara sauce into the lasagna pan or a 9×13 pan. Place one layer of the noodles on top of the sauce. Cover the noodles with half of the bean mixture, then cover the bean mixture with half of the mushroom mixture. Place another layer of noodles over the mushroom mixture and top with the remaining bean mixture followed by the remaining mushroom mixture. Place one more layer of noodles on top of the mushroom mixture and evenly cover with the remaining marinara sauce.
• Sprinkle the olives over the top and dust liberally with Faux Parmesan.
• Bake uncovered for 1 hour. Let rest for 10 minutes before slicing and serving.

Notes

• If you have time, marinate the mushrooms in the tamari several hours in advance or even the night before.
• Make sure the top layer of noodles is fully covered with sauce.
• If you are avoiding all sodium, omit the miso and use California Balsamic Gilroy Garlic vinegar (or any balsamic vinegar) in place of the tamari.
• You can use lasagna noodles made from hearts of palm, available online and at many natural food stores.
• This recipe is a fan favorite! People always ask me how well this freezes. I honestly don’t know as there have never been any leftovers!

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