Vegan Lasagna I Food

THE ULTIMATE VEGETABLE VEGAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
• Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 - 7 minutes. We don't need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
• Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
• Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
• Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.
• To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
• Serves 9
• Leftovers can be stored in the refrigerator for up to 5 - 6 days, in a covered container.

VEGAN LASAGNA

Steps:

• Gather the ingredients. Heat oven to 400 F.
• Sauté the onion and garlic on medium heat for 3 minutes in a nonstick pan without any oil.
• Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.
• Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.
• Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.
• Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
• Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly. Assemble the Lasagna
• Cover the bottom of a 9 x 13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.
• Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.
• Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.
• Cover the lasagna with thinly sliced Roma tomatoes. Bake and Serve
• Cover with foil and bake in the heated oven for 45 minutes.
• Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.
• Remove from oven and let the lasagna sit for 15 minutes before serving.

VEGAN LASAGNA I

Steps:

• Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
• Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
• While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
• Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
• Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

VEGAN LASAGNE

Steps:

• Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
• Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
• Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
• Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.

VEGAN LASAGNA RECIPE

Steps:

• Heat a large skillet over medium heat and add the oil, onion, bell peppers, squash, zucchini and mushrooms. Season with granulated garlic, dried herbs and salt and pepper and cook until vegetables are softened, 7-10 mins. Add in the garlic, spinach and balsamic vinegar and cook until spinach is wilted and most of the vinegar has cooked off.
• Add the veggie mixture to a large bowl and pour in the tomato sauce. Mix until combined and set aside.
• Add all the tofu ricotta ingredients to a food processor and blend until creamy. I like to get the food processor started and then slowly add in almond milk until the texture is just right. Set aside.
• Start building your lasagna in a 9×13 baking dish. Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.
• Pre-heat oven to 400 degrees F. Let the lasagna sit on the counter until oven is preheated and then cover with tinfoil and place in the oven. Bake lasagna until the noodles are cooked through and sauce is bubbly, about an hour. I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit. Let lasagna cool for 10-15 minutes before enjoying.

"CHEESY" VEGAN LASAGNA

Steps:

• Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
• Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

VEGAN VEGGIE LASAGNA

Steps:

• Preheat over to 350 degrees.
• In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
• Stir in the chopped spinach and set aside.
• In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
• Stir in the tomato sauce and water.
• Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
• Cover bottom of lasagna pan with 1/2 cup tomato sauce.
• Layer with lasagne noodles, trimming to fit, if needed.
• Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
• Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

BEST VEGAN LASAGNA RECIPE

Steps:

• Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don't stick together.
• Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
• While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
• Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
• In a 13" x 9" pan, add 1/2 cup of "meat" marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
• Next, add about some of the "meat" marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
• Repeat layers until you've reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
• Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

VEGAN LASAGNA RECIPE

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.

EASY VEGAN LASAGNA

Steps:

• Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.
• Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.
• Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.
• 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. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.
• Bake at 400 for about 20-25 minutes.

BEST VEGAN LASAGNA

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.

VEGAN LASAGNA

Steps:

• Cut the celery and the carrots into small pieces.
• In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
• Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for a further 3 minutes.
• Stir in the red lentils and the tomato paste.
• After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
• Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn't be too soft).
• Preheat your oven to 350 °F. Add a cup of the lentil bolognese sauce at the bottom of your casserole dish.
• Then add a layer of lasagna sheets, then again Bolognese sauce.
• Top it with some vegan sour cream.
• Continue with two more layers of sauce and lasagna sheets. Put the rest of the bolognese sauce on top.
• Sprinkle the lasagna with vegan cheese.
• Bake the lasagna for 30-35 minutes, depending on your oven.
• Enjoy the lasagna with a green side salad.