THE ULTIMATE VEGAN LASAGNA
Are you ready for The Ultimate Vegan Lasagna? Loaded with vegan sausage, vegan ricotta and spinach. Plus a secret ingredient for a cheesy topping.
Provided by Rene
Categories Main Course
Time 1h35m
Number Of Ingredients 21
Steps:
- Prepare the lasagna noodles. Bring a large pot of water to a boil. Add the lasagna noodles and cook for 4 minutes, stirring regularly so they don't stick. Drain the noodles and rinse them with cold water. Transfer the noodles to a bowl of water to stop them from cooking. Place the noodles in a single layer on a parchment lined baking sheet - use 2 baking sheets if needed. Set aside.
- Place the same pot back on the stove. Heat the olive oil over medium heat. Add the onion, garlic, salt, pepper and red pepper flakes. Stir to combine and cook for 2 minutes. Add the sausage and break it apart with a wooden spoon. Cook for a couple minutes or until it begins to brown. Add a splash of water to the pot to deglaze the pan - scraping down the brown bits.
- Add the fire roasted tomatoes, marinara, tomato paste and Italian seasoning to the pot and stir to combine. Cook for at least 15 minutes, stirring frequently - you can cook this longer if you have the time. Right before assembling add the fresh parsley.
- Combine all of the filling ingredients in a bowl and stir to combine. Set aside.
- Combine the topping ingredients and mix until smooth. Set aside.
- Preheat the oven to 375 degrees. To assemble add 1 cup of the sauce to the bottom of a 9x13 baking dish. Add a layer of lasagna noodles, followed by 1.5 cups sauce and 1/2 of the ricotta mixture. Repeat with noodles, sauce and ricotta. For the final layer add a layer of noodles, the rest of the sauce and pour over the cream cheese mixture.
- Spray a piece of foil with non-stick spray and cover the lasagna. Bake in the oven for 30 minutes. Remove the foil and cook for an additional 10 minutes.** You can remove the lasagna now, or for an extra crispy top, turn the oven to broil. Cook for an additional 3-5 minutes until browned and bubbly on top - be sure to keep an eye on it so it doesn't burn.
- Remove from the oven and allow the lasagna to rest for 10 minutes. Cut into 8 pieces and top with fresh parsley.
Nutrition Facts : Calories 341 kcal, Carbohydrate 44 g, Protein 16 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 966 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
AMAZING VEGETARIAN OR VEGAN LASAGNA
This lasagna is low in fat and is much better for you than most lasagna recipes. This recipe started with the back of a lasagna noodle package recipe, but has been altered to a vegetarian or vegan recipe along with other alterations. Many of our friends (most of them not vegetarian or vegan!) request this dish from my husband for get-togethers or parties. It's always gone in minutes. Many times we use fresh Asia Eggplant in place of spinach as it is in abundance here in Asia and in our opinion tastes better.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook lasagna noodles according to the package directions.
- Saute onion and garlic in oil until tender. Add vegeburger or gluten.
- Stir in speggetti sauce and parsley; simmer for 5 minutes.
- Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
- Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
- Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
- Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
- In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
- The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
- Bake for 1 hour at 350 degrees F or 180 degrees Celsius.
Nutrition Facts : Calories 219, Fat 7.7, SaturatedFat 1.4, Cholesterol 5.8, Sodium 477.9, Carbohydrate 25.3, Fiber 3.4, Sugar 5.7, Protein 12.8
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
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.
Provided by Juliana Hale
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g
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