Simple Recipes Vegan Lasagna For Your Family

Vegan Lasagna. A thick tomato-based sauce is cooked up with hints of garlic, onion, parsley, and basil, and layered with a tofu and spinach filling. Vegan Sour Cream – I used store-bought vegan sour cream, but you could also make cashew-based vegan sour cream at home (for example the one I used for my vegan tacos with lentil walnut meat). Lasagna Noodles – use whole wheat lasagna noodles for a healthier version or gluten-free ones if necessary.

Vegan Lasagna Add both jars of marinara to the bowl with the lentils and mix to combine. Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. You can have Vegan Lasagna using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan Lasagna

  1. Prepare of fresh basil.
  2. You need of oregano.
  3. It’s of raw cashews.
  4. Prepare of garlic.
  5. It’s of lemon juice.
  6. Prepare of nutritional yeast.
  7. You need of spinach.
  8. It’s of chopped onion.
  9. You need of garlic.
  10. It’s of tomatoes.
  11. Prepare of can tomato sauce.
  12. Prepare of Meatless, soy-free "beef" crumbles.
  13. Prepare of De Boles Rice Lasagna.
  14. You need of Daiya Mozzarella Cheese.
  15. It’s of salt.

Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese. This vegan lasagna tastes as good as it looks. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable.

Vegan Lasagna instructions

  1. Soak cashews in water in the fridge for up to 4 hours prior to cooking. (Min 30 min).
  2. Combine ingredients in blender until smooth then let chill in fridge.
  3. In a large sauce pan, sautee onions on medium until opaque in appearance, add crushed garlic to pan, turn pan to low and add diced fresh tomato and stir until tomato skins start to wilt..
  4. Wilt spinach in small sauce pan and drain excess water..
  5. Add crumbles and tomato sauce to the large sauce pan. Once warmed, add fresh oregano and remaining basil to taste..
  6. Combine cashew mixture with spinach.
  7. Layer sauce, rice lasagna noodle, then faux ricotta cheese mixture in a glass baking dish. Should have 3-4 layers. End with sauce on top..
  8. Bake covered at 350° for 45 minutes. Uncover, top with Daiya cheese and bake for 15 minutes..
  9. .

I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Defrosting: Allow it to thaw in the fridge overnight before reheating. This Vegan Lasagna is Healthy, Too! The nutrition stats on this best vegan lasagna are off the wall awesome.

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