Easy Vegan Lasagna Food

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VEGAN LASAGNA I



Vegan Lasagna I image

This lasagna is VERY good and is also a vegan recipe.

Provided by Alison

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
1 ½ cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
⅓ cup tomato paste
½ cup chopped fresh basil
½ cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
¼ cup chopped fresh basil
¼ cup chopped parsley
½ teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained

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.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g

VEGAN LASAGNA



Vegan Lasagna image

This easy vegan lasagna recipe is perfect for the whole family! It's super comforting, incredibly delicious, and packed with fresh veggies and red lentils. You just have to try it!

Provided by Sina

Categories     Entrées

Time 1h

Number Of Ingredients 19

1 tablespoon olive oil
1 onion, chopped
2 cloves of garlic, minced
1 large carrot, cut into small pieces
2 stalks of celery, cut into small pieces
3/4 cup red lentils
3 tablespoons tomato paste
1/3 cup dry red wine ((use a vegan brand))
2 cans diced tomatoes ((14.5 oz each))
2 cups vegetable broth
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup fresh basil, roughly chopped or torn
salt
black pepper
9 lasagna noodles
3/4 cup vegan sour cream
1 cup vegan cheese shreds

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.

Nutrition Facts : Calories 686 kcal, Carbohydrate 105 g, Protein 22 g, Fat 18 g, SaturatedFat 6 g, Sodium 1195 mg, Fiber 17 g, Sugar 15 g, ServingSize 1 serving

EASY LASAGNA



Easy Lasagna image

Make and share this Easy Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 egg, beaten
1/4 cup parmesan cheese
1 1/2 teaspoons italian seasoning
1 (16 ounce) container cottage cheese, divided
2 cups grated mozzarella cheese, divided
1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup water
2 (26 ounce) cans chunky spaghetti sauce
1 (12 ounce) box oven-ready lasagna noodles, uncooked

Steps:

  • Preheat oven to 350°.
  • In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
  • In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
  • Add water and all but 1 cup of spaghetti sauce to beef.
  • Spread reserved spaghetti sauce into the bottom of a greased 13x9 inch pan.
  • Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
  • Spread half the cheese mixture over the noodles.
  • Spoon a third of the beef mixture over the cheese layer.
  • Repeat layers once.
  • Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
  • Cover and bake 50 minutes.
  • Sprinkle remaining mozzarella cheese over the top.
  • Let stand 5 minutes before serving.

VEGAN LASAGNA



Vegan Lasagna image

This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.

Provided by Gena Hamshaw

Categories     dinner, casseroles, noodles, pastas, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 small white or yellow onion, chopped (about 1 cup)
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning (or 1 teaspoon dried oregano)
1/4 teaspoon red-pepper flakes
1 (14-ounce) can diced tomatoes with their juices
1 (14-ounce) can crushed tomatoes
1 tablespoon vegan sugar (optional)
Kosher salt, to taste
2 cups raw cashews
1 small garlic clove
3 tablespoons fresh lemon juice
1 (15-ounce) block extra-firm tofu, lightly pressed between paper towels to remove excess moisture
2 tablespoons nutritional yeast
Kosher salt and black pepper
Olive oil, for greasing
Kosher salt
9 to 12 uncooked lasagna noodles
Fresh basil leaves, for garnish (optional)

Steps:

  • Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
  • Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
  • Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
  • Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
  • Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.

VEGAN LASAGNE



Vegan lasagne image

Feed the family a plant-based lasagne with an easy ragu base that can also be used for our vegan spaghetti Bolognese and vegan moussaka

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Pasta

Time 2h25m

Number Of Ingredients 21

30g bag dried porcini mushrooms
6 tbsp olive oil
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks , finely chopped
4 garlic cloves , sliced
few sprigs of thyme
1 tsp tomato purée
100ml vegan red wine (optional)
250g dried green lentils
2 x 400g cans whole plum tomatoes
250g pack chestnut mushrooms , chopped
250g pack portobello mushrooms , sliced
1 tsp soy sauce
1 tsp Marmite
6 tbsp plain flour
900ml soya milk
1 whole nutmeg , for grating
12 lasagne sheets
2-3 tbsp nutritional yeast (optional, adds cheesy flavour)
green salad , to serve

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.

Nutrition Facts : Calories 530 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

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From recipeshappy.com


EASY VEGAN LASAGNA RECIPE - PLANTIFULHEART
This easy vegan lasagna recipe consists of a veggie filling with a spicy tomato sauce (including a bit of red wine) and in combination with a creamy béchamel sauce, it tastes incredibly delicious. This healthy casserole is simple to make and can be combined in many different variations. You can also use this dish perfectly as Meal Prep, as the lasagna consists of several portions. This ...
From plantifulheart.com


EASY VEGAN LASAGNA - FOOD NEWS
Vegan Lasagna Roll Ups | Minimalist Baker Recipes EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying. Easy Gluten-Free Lasagna (Dairy-Free!) SERVING AND STORING THE VEGAN LASAGNA. Once out of the oven, let the lasagna cool 15 minutes …
From foodnewsnews.com


THE BEST VEGAN LASAGNA RECIPE | JESSICA IN THE KITCHEN
It’s the Ultimate Comfort Food: If you’re having a bad day, there’s no way this vegan lasagna won’t turn it around for you. There’s just something about melty, gooey cheese and the aromatic nature of tomato sauce that brings smiles to faces! But, with this lasagna, you get the comfort you need with healthy ingredients mixed in (like eggplant). Don’t feel guilty …
From jessicainthekitchen.com


9 EASY VEGAN AND VEGETARIAN LASAGNE RECIPES
This simple and easy vegan lasagna recipe is full of healthy spinach and eggplant. As a cheese-less lasagna, it's low in fat, with less than 5 grams per serving. Eggplants, technically a berry, are treated as vegetables in the kitchen and are surprisingly versatile in vegetarian and vegan recipes. Filled with fiber and lots pungent flavor, eggplants make a …
From thespruceeats.com


VEGAN LASAGNE RECIPE - BBC FOOD
A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food. Each serving provides 470 …
From bbc.co.uk


BEST VEGAN LASAGNA RECIPE (FROM SCRATCH!) | CHEAP LAZY VEGAN
Easy and Delicious Vegan Lasagna Recipe Ingredients: 1/2 box of oven-ready lasagne noodles Sauce: 1 large can of tomatoes; 1/2 onion, diced; 4-5 cloves garlic, minced; 1 tsp paprika; 1 tsp garlic powder; 1 tsp basil; 1/4 tsp salt ; Tofu ricotta: 1 block firm tofu; Juice of 1 lemon; 1/4 cup nutritional yeast; 1/2 tsp salt; 1 tbsp basil; 1 tbsp garlic powder; Other optional …
From thecheaplazyvegan.com


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