lasagna

The Perfect Vegan Lasagna

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our  Muffin cup lasagna , and our  Lasagna stuffed peppers !!

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our Muffin cup lasagna, and our Lasagna stuffed peppers!!

INGREDIENTS:

  • 1 box lasagna noodles (regular or gluten free) DO NOT BOIL THE NOODLES. We will be using them dry in the recipe. This works fine, and there is no need to boil them first. Do not use “no boil” noodles. They typically contain eggs. Just use regular lasagna noodles.

Tofu Ricotta:

  • 1 package extra firm tofu, drained

  • 2 tablespoons nutritional yeast

  • Juice from 1/2 lemon

  • 2 teaspoons miso paste

  • 1 teaspoon minced garlic

  • 1/2 onion

  • 1/2 teaspoon of salt

1. Add the onion to a high speed blender or food processor and blend for a minute to mince up. Add remaining ingredients and blend until completely smooth.

White Cheese Sauce:

  • 1 cup of cashews (soaked in hot water a few hours, or coved in water and microwaved 3 minutes)

  • 2 cups of water

  • 2 teaspoons minced garlic

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup corn, or tapioca starch

  • 2 tablespoons nutritional yeast

1.Drain cashews. Add cashews and remaining ingredients to a high speed blender or food processor and blend until completely smooth and liquified. Make sure there are no little bits of cashews left.

2. Add the mixture to a medium sized sauce pan and heat over medium heat, whisking continuously. The mixture will go from liquid to thick very quickly so do not stop stirring! You want the cheese sauce to be the constancy of a thick pudding. If it gets clumpy or too thick, you can add a little more water to the pan and it will thin back out.

The Sauce:

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes drained

  • 1 carrot, diced

  • 1 yellow onion, diced

  • 1 bell pepper, diced (optional)

  • 1 cup diced mushrooms (optional)

  • 4 cups raw spinach (optional)

  • 2 cloves crushed garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • splash or 2 of red wine (optional)

“Meaty” option:

If you would rather have a ‘meaty” sauce, you could omit the carrot, pepper, and mushroom, spinach, and add a bag of meatless crumbles, or even use 2-3 Beyond Beef brand burgers. Simply thaw them ,and cook as you would ground meat before adding to the sauce.

  1. In a large sauce pan, sauté all of the veggies and garlic in a few teaspoons of oil until tender. if using spinach, add it last and let it cook down for a few minutes to evaporate some of the liquid.

  2. Add Wine and let cook for a minute

  3. Add both cans of tomatoes, and spices, and let the sauce simmer for 15-20 minutes.

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Start by adding a little sauce to the bottom of a 9x13 baking dish.

  2. Add a layer of noodles. Next, spread a nice sized scoop of tofu ricotta over the noodles, followed by marinara, then a layer of cheese sauce.

  3. Repeat layers until you have used up all of the ingredients.

  4. Make sure the top layer is the white cheese sauce. You can add some Italian seasoning to the cheese sauce if you like before you bake.

  5. Cover with foil a and bake at 350 degrees for 45- 60 minutes. Remove the foil after about 20 minutes so the top can begin to brown . If you have filled the pan to the top you might want to put it on a baking sheet, incase it decides to bubble over.

  6. Let lasagna cool a bit before before cutting, and serving.

If you like this recipe, try these:

Muffin Cup Vegan Lasagna

Vegan Lasagna Stuffed Peppers

 

 

 

Vegan Lasagna Stuffed Peppers

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These stuffed peppers are really simple to make! Don't let the steps below discourage you. You will need to make or buy vegan ricotta, and you will need to make a quick white cheese sauce. But both are simple and quick to whip together. You can either make the below marinara, or use a store bought version to save you time. The cheese sauce, ricotta, and the marinara could even be prepped on the weekend, for a quick and easy weeknight dinner. 

Lasagna:

  • 4 - 6 bell peppers

  • 1/2 box lasagna noodles, regular or gluten free

  • 1 batch tofu ricotta

  • White cheese sauce (recipe below)

  • Home made veggie marinara (recipe below) or you can use a jar of store bought

White Cheese Sauce:

  • 1/2 cup of cashews (soaked in hot water a few hours, or microwaved in water for 3 mintues)

  • 1 cups of water

  • 1 teaspoons minced garlic

  • 1/2 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 2 and 1/2 tablespoons arrowroot or tapioca starch

  • 1 tablespoons nutritional yeast

Instructions:

  1. Drain cashews

  2. Put all ingredients into a high speed blender, or food processor and blend for several minutes until completely liquified. Totally Smooooooth!

  3. Heat on stove in a medium sauce pan, on medium heat, stirring with a whisk until it begins to thicken. It will thicken quickly so do not stop stirring! Once it thickens, remove from the heat!

The Sauce:

  • 1 large can crushed tomatoes

  • 1 small can diced tomatoes drained

  • 1 carrot diced

  • 1 onion diced

  • 1 cup diced mushrooms (optional)

  • 1-2 teaspoons crushed garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • pepper to taste

  • splash of red wine (optional)

This sauce will make more than you need. I often just freeze the other half and use the next time I am making this recipe, or need a marinara sauce.

“Meaty” option

If you would rather have a "meaty” sauce, you could omit the carrot, pepper, and mushroom, and add a bag of meatless crumbles, or even use 2 Beyond Beef brand burgers. Simply thaw them, and cook as you would ground meat before adding to the sauce.

Instructions:

  1. In a large sauce pan, saute all of the veggies and garlic in a few teaspoons of oil until tender. If using meatless crumbles or Beyond Burgers, Heat the faux meat, garlic, and diced onion together in in a pan until cooked through.

  2. Add wine and let cook for a minute.

  3. Add both cans of tomatoes, and spices, and let the sauce simmer for 15 - 20 minutes.

COOKING INSTRUCTIONS:

Preheat oven to 350 degrees 

  1. Cut tops from bell peppers and hallow out the insides. Place peppers on a parchment lined cookie sheet turned upside down, and bake at 350 for about 15 minutes. Turning them upside down will allow the liquid in the peppers to drain out while cooking.

  2. While peppers are cooking, boil lasagna noodles according to package instructions.

  3. Once noodles are drained, and cooled, cut each noodle into 4 pieces.

  4. Begin stuffing the peppers by first adding 1 or 2 tablespoons of marinara to the bottom. Next add a piece of lasagna noodle, ricotta, marinara, cheese sauce, and repeat until the pepper is filled. Repeat with remaining peppers.

  5. Place stuffed peppers back on the cookie sheet you used to cook them the first time, and bake at 350 degrees for 25 minutes.

Serves 4 - 6.