Best Vegan Lasagna Ii Recipes

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BEST VEGAN LASAGNA



Best Vegan Lasagna image

Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It's the best! Recipe yields 8 servings.

Provided by Cookie and Kate

Categories     Main dish

Time 1h5m

Number Of Ingredients 17

2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
3/4 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
1/2 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced
2 1/2 cups marinara sauce, homemade* or store-bought (I used Rao's)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
  • In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you're having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
  • Then, we'll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
  • Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
  • Spread 3/4 cup tomato sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
  • Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
  • Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
  • Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it's taut so it doesn't touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it's steaming and lightly bubbling at the corners.
  • Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it's too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.

Nutrition Facts : ServingSize 1 serving, no garnishes, Calories 274 calories, Sugar 6.7 g, Sodium 530.4 mg, Fat 11.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 36.8 g, Fiber 7.1 g, Protein 7.3 g, Cholesterol 0 mg

VEGAN LASAGNA RECIPE



Vegan Lasagna Recipe image

This vegan lasagna recipe is layered with vegan bolognese, vegan ricotta, a vegan cheese sauce and a marinara sauce for the most deliciously decadent lasagna ever!

Provided by Alison Andrews

Categories     Entree     Savory

Time 2h

Number Of Ingredients 32

2 1/2 cups Cremini Mushrooms ((240g))
8 ounces Extra Firm Tofu ((226g))
1 cup Walnuts ((100g))
1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
1 tsp Dried Basil
1 tsp Oregano
1/4 tsp Cayenne Pepper
1 Tbsp Dark Soy Sauce
1/2 cup Tomato Paste ((130g))
1 cup Marinara Sauce ((240ml))
1 Tbsp Coconut Sugar
Salt and Pepper (to taste)
6 Tbsp Olive Oil
5 Tbsp All Purpose Flour
4 cups Soy Milk ((960ml))
2 Tbsp Dijon Mustard
2/3 cup Nutritional Yeast ((40g))
2 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Smoked Paprika
1 tsp Salt
3/4 tsp Ground Black Pepper
1 Recipe Vegan Ricotta
2 1/2 cups Marinara Sauce ((600ml))
12 Sheets Spinach Lasagna*
4 Small Zucchini (Sliced)
Marinara Sauce
Fresh Basil (Chopped)
Dried Basil
Ground Black Pepper

Steps:

  • If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

Nutrition Facts : ServingSize 1 Serve, Calories 673 kcal, Sugar 14.7 g, Sodium 1470 mg, Fat 42.9 g, SaturatedFat 7.4 g, Carbohydrate 53.9 g, Fiber 8.3 g, Protein 24.4 g

VEGAN LASAGNA RECIPE BY TASTY



Vegan Lasagna Recipe by Tasty image

Here's what you need: tofu, lemon juice, nutritional yeast, fresh basil, garlic, pepper, salt, walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, dried oregano, dried rosemary, pepper, cremini mushroom, onion, tomato sauce, lasagna noodle

Provided by Merle O'Neal

Categories     Dinner

Yield 5 servings

Number Of Ingredients 20

28 oz tofu
2 tablespoons lemon juice
3 tablespoons nutritional yeast
¼ cup fresh basil
3 cloves garlic
1 teaspoon pepper
1 teaspoon salt
2 cups walnuts
3 cloves garlic
2 tablespoons oil
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon pepper
2 lb cremini mushroom
1 onion, diced
1 jar tomato sauce
1 box lasagna noodle

Steps:

  • Preheat oven to 375º F (190º C).
  • In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
  • In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
  • In the food processor chop up mushrooms so that they are in small chunks.
  • In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
  • In a large sauce pan cook lasagna noodles for half of time required.
  • In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
  • Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
  • Allow to cool about 10-15 minutes then cut into ninths, serve.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 31 grams, Fat 45 grams, Fiber 9 grams, Protein 31 grams, Sugar 12 grams

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