For the walnut-mushroom crumbles:
1 cup walnuts
8 ounces mushrooms (such as cremini or button mushrooms)
2 tablespoons soy sauce or tamari
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
For the lasagna:
9 lasagna noodles (regular or gluten-free)
2 cups marinara sauce
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, sliced
1 small onion, diced
2 cloves garlic, minced
1 cup spinach or kale, chopped
1 cup vegan ricotta cheese
1 cup vegan mozzarella cheese, shredded
Fresh basil leaves, for garnish (optional)
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a food processor, add the walnuts and pulse until they are finely ground. Transfer them to a bowl.
In the same food processor, add the mushrooms and pulse until finely chopped.
In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5 minutes until they release their moisture.
Add the soy sauce or tamari, dried oregano, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until the mushrooms are cooked through. Remove from heat.
Add the sautéed mushroom mixture to the bowl with ground walnuts. Mix well to combine and set aside.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In the same skillet, heat a little more olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant.
Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5 minutes until the vegetables are tender. Stir in the chopped spinach or kale and cook for an additional 1-2 minutes. Remove from heat.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top of the sauce.
Spread half of the walnut-mushroom crumble mixture over the noodles, followed by half of the sautéed vegetable mixture.
Spoon dollops of vegan ricotta cheese over the vegetables. Sprinkle a handful of vegan mozzarella cheese on top.
Repeat the layers by adding another layer of marinara sauce, lasagna noodles, walnut-mushroom crumbles, sautéed vegetables, ricotta cheese, and mozzarella cheese.
For the final layer, place the remaining 3 lasagna noodles on top. Spread a generous amount of marinara sauce over the noodles and sprinkle with the remaining mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Once cooked, remove from the oven and let the lasagna cool for a few minutes. Garnish with fresh basil leaves if desired.
Slice the lasagna into servings and serve hot. Enjoy your vegan lasagna with homemade walnut-mushroom crumbles!