VEGAN TEX-MEX LASAGNA RECIPE
Super filling and nourish, veggie Tex-Mex lasagna recipe made with spicy salsa, creamy cashew sauce and crunchy tortillas. This super spicy, flavorful, creamy vegan lasagna makes a big batch and is a family favorite!
Provided by Tracy Halasz
Categories Dinner
Number Of Ingredients 21
Steps:
- Vegan Cheese - Use your favourite mozza / spicy shredded cheese or here's a recipe for a delicious Jalapeno cheese you can make at home (Make this a few days ahead of time).
- Cashew Cream - optional, but I think makes a wonderful addition. Recipe here but these are the ingredients you will need (1/2 cup cashews, water, salsa, garlic, cumin, lime, salt). If you have a high-speed blender like a Vitamix, this takes only a few minutes to make (you can do it while the filling is cooking).
- The Filling - Heat 1 tbsp of oil in a large stirfry pan over medium-high heat. Add chopped onions and sweet potato or squash - cook, stirring as necessary until the squash is softening and the onions are fragrant, after about 4 minutes, add in the chopped peppers stirring to incorporate. Add the garlic and continue to cook for another 4 - 5 minutes (adjust the heat if necessary).
- Add the canned tomatoes and its juice (either break the tomatoes up with the back of a spoon, cut them or gently break them with your hands before you put them into the pan). Add the salsa and all the spices - bring to a boil and then reduce the heat to low and simmer uncovered for about 10 - 15 minutes to let the juices thicken.
- Stir in the black beans, kidney beans, and corn (if using). Taste and adjust seasonings - then remove from heat.
- Putting It All Together - Spray a 13x9 lasagna pan, cover the bottom of the pan with a layer of overlapping corn tortillas (I've used flour/ancient grain tortillas or even cooked lasagna sheets successfully when I'm out of corn tortillas - the non-corn variety of tortillas can become a bit soggy though - but work in a pinch). Spread with 1/2 the bean mixture, dollop 1/2 the cashew cream on top and gently spread it over bean mixture. Repeat with another layer of tortillas, the remaining bean mixture and swirl in any remaining cashew cream.
- Cheese it Up! - Top with 12 evenly spaces slices or shredded piles of your favourite vegan cheese and place covered in a pre-heated 350º F oven for 30 minutes.Remove the foil, increase the temperature to 375º F and cook for 5-10 more minutes. Sometimes, I broil for a few minutes at the end if the cheese is being non-compliant! Remove from the oven and set aside to cool for 10 minutes.
- Optional Toppings (but not really) - Meanwhile, slice (or chop) the tomatoes, green onions, olives, and avocado and place in serving dishes. As well pass any remaining cashew cream or vegan sour cream and hot pepper flakes along side the optional toppings.
SPICY ONE-SKILLET LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
- Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
- Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
VEGAN LASAGNA
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
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
VEGAN VEGGIE LASAGNA
This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)
Provided by MsBindy
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 332.5, Fat 13.1, SaturatedFat 2, Sodium 860.5, Carbohydrate 42.6, Fiber 5.5, Sugar 9.6, Protein 14.4
VEGAN LASAGNA
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
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.
SPICY VEGETARIAN LASAGNA
A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip.
Provided by DEWEESE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
- Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
- Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
- Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 37.3 g, Cholesterol 87.9 mg, Fat 10.2 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 5 g, Sodium 455.4 mg, Sugar 6.3 g
SPICY VEGAN LASAGNA
Interested in a versatile alternative to lasagna? Here is a vegan alternative that will have meat eaters "ooohing" and "ahhhing."
Provided by Tasty
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
- Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
- Bake in the preheated oven until fully cooked, 30 to 40 minutes.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 42 g, Cholesterol 1.2 mg, Fat 7.2 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 515.9 mg, Sugar 8.5 g
THE PERFECT VEGAN LASAGNA
Layered with tangy lentil mushroom sauce, tofu "ricotta" and melty vegan mozzarella, this vegan lasagna recipe is a sight to behold. It's a must-have comfort food for cozy weather and has all the flavors you love about lasagna with a vegan twist. Now the real question is: do you go for a crispy corner slice, or a melty middle slice?
Provided by Valerie Azinge
Categories healthy eating,pasta,tomatoes,vegan,vegetarian
Time 1h3m
Yield 12 servings
Number Of Ingredients 13
Steps:
- To make the lentil tomato sauce, heat olive oil in a large saucepan over medium-high heat and sauté onion, garlic and mushrooms for about 3 minutes. Season with salt and pepper, then add in the vegan meat and cook for about 5 minutes. Add in red lentils and tomato sauce, then reduce the heat to medium-low and cook for another 5 minutes. Set aside.
- To make the tofu ricotta, strain the tofu and press out any excess moisture using a paper towel. Crumble the tofu in a large bowl; you can use your hands or a spatula. Add garlic powder, plus salt and pepper to taste. Set aside.Related: This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer
- In a 13×9 baking dish, assemble the lasagna. Start with ½ a cup of the sauce, then layer with 3 lasagna sheets. Top with a ⅓ cup of the vegan ricotta, then ⅓ a cup of vegan mozzarella. Repeat the layering process until you have four layers. Generously top the final layer any additional vegan mozzarella.
- Cover the dish with foil and bake in pre-heated oven for 30 minutes. Once baked, remove lasagna from oven, remove foil, set the oven to broil and return to the oven for another 5 minutes uncovered. This will ensure that the vegan mozzarella melts.Related: This Cozy Weeknight Cassoulet is Given a Spicy Vegan Makeover
- Garnish with parsley and serve.Love Valerie's vegan lasagna? Try her vegan stuffed Portobello mushrooms next!
SPICY LASAGNA
I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese.
Provided by Adessa
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
- Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
- Simmer, uncovered, 30 minutes stirring occasionally.
- Cook lasagna according to package directions and drain well.
- In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
- Place half the noodles in a greased 13 x 9 baking dish.
- Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
- Repeat layer.
- Bake uncovered in 375 degree oven for 30 minutes.
- Let stand 10 to 15 minutes before serving.
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