Vegan Spinach & Artichoke Dip Lasagna because sometimes you want chips & dip for dinner, but don’t want to feel like you’re having chips and dip for dinner. This would be a great dish for dinner guests or a family as it can easily be rounded out with some tofu ricotta, Gardein Scallopini, a salad, and maybe some fresh berries for dessert.
Lasagna is one of my favorite meal prepping dishes! I tend to go for recipes that include a bit more liquid rather than preboiling the noodles, but that’s up to you. As this is such a rich dish, I like to use a brownie pan and break the ends of the lasagna noodles. Save these for my Chicken Pot Pie Lasagna Bake!
Vegan Spinach & Artichoke Dip Lasagna
Take chips & dip for dinner up a notch with this ooey, gooey, dairy-free lasagna.
- 1/4 cup canola oil
- 1/4 cup refined coconut oil
- 1/4 cup all-purpose flour
- 2 cups unsweetened soymilk
- 1 tsp salt
- 1 tbsp miso paste
- 3 tbsp tapioca starch
- 2 tsp granulated garlic
- 2 tsp onion powder
- 1/2 tsp white pepper
- 2 cups frozen spinach
- 1 cup marinated artichoke hearts, drained & roughly chopped
- 9 sheets lasagna noodles, dry
- 3 oz vegan mozzarella, shredded
whisk oils & flour in heavy bottomed saucepan over medium heat until golden brown.
Whisk in the rest of the sauce ingredients, excepting the spinach and artichokes. Keep stirring until thick, then remove from heat.
Add spinach & artichoke hearts. Do not thaw or drain spinach, as the extra liquid will allow the noodles to cook without being pre-boiled. Taste with a spoon to adjust seasonings as needed.
Break lasagna noodles as needed to fit 8x8 pan—save ends for lasagna soup. Layer cheese sauce and noodles, top with shredded vegan mozzarella.
Bake covered for 45 minutes at 375F
Remove cover & bake 15-20 more minutes until edges begin to brown.
Remove & let rest 20 minutes before serving. This step is very important to allow the sauce to firm up a bit and allow for easy slicing and perfectly cooked noodles.