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!
THE PERFECT LASAGNA
This is the best lasagna I have ever had. A friend taught me by cooking it with me. I've guessed at the actual amounts used, so feel free to do your own amending.
Provided by Ennui on Rice
Categories One Dish Meal
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook.
- Cook the onions and garlic first.
- Add the beef and brown about half-way through.
- Add green pepper, mushroom, olives, sun-dried tomatoes and bacon.
- Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them.
- Add as much red wine and balsamic vinegar as you wish. (I think the secret of the lasagna is in the wine and vinegar though, so I add about 3 tablespoons and a 1/4 of a cup).
- Add salt, pepper, and oregano to taste.
- Let the sauce stew as long as needed (the longer the better).
- Meanwhile, heat the milk gently in a saucepan.
- Add the flour gradually, stirring constantly. Add the parmesan cheese to the sauce as well.
- When the white sauce is thicker than pancake mix (about 10 minutes), remove from heat.
- In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce.
- Finish with a white sauce layer and cover with mozzarella cheese.
- Cook at 350 for about 20 minutes or until the cheese is bubbly.
Nutrition Facts : Calories 1271.5, Fat 73.6, SaturatedFat 29.1, Cholesterol 233.5, Sodium 1326.7, Carbohydrate 80.8, Fiber 6.2, Sugar 11.2, Protein 70.8
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