Best Vegan Lasagna Food

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 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.

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:

• 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.

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!

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.

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.

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.

VEGAN LASAGNE

Steps:

• Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
• Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
• Bring to the boil and simmer gently for 5 - ten minutes.
• Preheat your oven to gas mark 7.
• Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
• Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
• Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
• In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
• Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
• Bake in the oven at gas mark 7 for 30-35 minutes.
• Eat it--it's gorgeous.

VEGAN SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
• Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
• Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

BEST HEALTHY VEGAN LASAGNA

Steps:

• Warm up the oven to 425 degrees Fahrenheit Start with the cashew cream:
• In a blender, combine the soaked cashews, lemon juice, water, vinegar, salt, and mustard. Blend until smooth and creamy. Be sure to capture any on the side of the blender. If needed, you can add more water but not more than a 1/4 cup. Set aside.
• Mushroom Veggie Mixture:
• To a saute pan, add the oil and warm it. To that, add in the mushrooms, carrots, onions until tender. This should take about 10 minutes.
• Add the spinach and stir gently as it wilts. Then add the garlic and cook for about 30 seconds to draw out the flavor. Quickly salt and pepper and pull from the heat. Set aside.
• Layering:
• 3/4 cup of marinara goes into the 9 x 9-inch glass baking pan, spreading carefully to ensure the bottom is fully coated.
• Place three noodles into the pan, snapping off the needed noodles to get a good fit.
• In goes 1 cup of the cashew cream, followed by half of the mushroom veggie mix.
• End the layer with 3/4 cup of marinara.
• 3 more noodles, 1 cup of cashew cream (keep remaining cashew cream for later), and the mushroom veggies' last half.
• Top with the final three noodles, 3/4 cup of the marinara smoothing it out across the top.
• Take parchment paper, spray the side that will be faced down onto the baking dish with a bit of spray oil to help prevent it from sticking.
• Cover the baking dish with the prepared parchment paper followed by a sheet of aluminum foil.
• Place the baking dish onto a baking sheet to catch any juices that may overflow, and into the oven, it goes.
• Bake for 25-30 minutes in the oven at 425 degrees Fahrenheit. You want the corners to be browning and the sauce to bubble warm.
• Remove from the oven and let it rest 15-20 minutes to set up. Add the cashew cream to the top of the cooling lasagna. The creams should spread nicely with the heat from the lasagna, but if not, add water to it to thin it out the consistency before.
• Cut and serve!