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
EASY 5 INGREDIENT VEGETABLE LASAGNA
Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
- Cover with a layer of noodles (3 or 4 noodles should be enough).
- Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
- Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
- Spread 1/3 of the remaining pasta sauce over the cheese.
- Spread 1/3 of the vegetables over the sauce.
- Sprinkle 1/3 of the mozzarella over the veggies.
- Repeat twice starting with the noodles and ending with the mozzarella.
- Cover and bake until the noodles are tender (35 to 40 minutes).
- Remove cover and bake 5 minutes until cheese starts to become golden.
- Remove from oven and allow to stand for 5 minutes before cutting into squares.
Nutrition Facts : Calories 330.5, Fat 16, SaturatedFat 8.6, Cholesterol 50.6, Sodium 943.1, Carbohydrate 25.6, Fiber 3.9, Sugar 13.9, Protein 20.4
THE ULTIMATE VEGETABLE VEGAN LASAGNA
Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love! And no one will ever know its dairy-free!
Provided by Julie | The Simple Veganista
Categories Entree
Time 1h5m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 slice, Calories 463 calories, Sugar 12 g, Sodium 624.6 mg, Fat 19.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 57.4 g, Fiber 13.9 g, Protein 23.9 g, Cholesterol 1.7 mg
VEGAN VEGGIE LASAGNA
Vegan Veggie Lasagna. Easy Lasagna for 2 with herbed mushrooms, greens, tofu thyme ricotta, chao cheese slices . Vegan Recipe. Makes 1 9 inch by 5 inch loaf pan
Provided by Vegan Richa
Categories Lasagna
Time 1h25m
Number Of Ingredients 9
Steps:
- Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
- Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
- Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.
Nutrition Facts : Calories 592 kcal, Carbohydrate 115 g, Protein 24 g, Fat 4 g, Sodium 306 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
VEGAN VEGETABLE LASAGNA
For those with food sensitivities like myself, I created this eggplant lasagna that is wheat, dairy, and egg free. If you are not vegan, you could add Italian sausage if you can find a wheat- and chemical-free source.
Provided by Hoag_cooked
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in garlic and cook until lightly browned, 2 to 3 minutes. Place in a bowl. Add stewed tomatoes, diced tomatoes, tomato sauce, and dried basil. Mix until thoroughly combined.
- Combine carrots and zucchini in a separate bowl. Mix olives and mushrooms together in another bowl.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add eggplant slices and cook until browned, 2 to 3 minutes per side. Remove from heat.
- Layer 1/3 tomato sauce mixture, eggplant, 1/4 cup coconut flour sprinkled over eggplant, spinach, olive and mushroom mixture, and carrot and zucchini mixture into a 15x10-inch pan. Sprinkle remaining 1/4 cup coconut flour over carrot and zucchini layer. Top with remaining tomato sauce, smoothing and spreading flat. Cover with aluminum foil.
- Bake in the preheated oven until vegetables are becoming tender, about 45 minutes. Remove from oven, uncover, and continue baking until completely tender, about 30 minutes more.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 10.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 866.7 mg, Sugar 8.3 g
VEGAN LASAGNA RECIPE
This Vegan Lasagna Recipe is packed with tons of healthy vegetables and a creamy tofu ricotta. It's prefect for a cozy family dinner that is also freezer friendly.
Provided by She Likes Food
Categories Dinner
Time 1h45m
Yield 10
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 8.8 g, Sodium 75.2 mg, Fat 5.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 20.1 g, Fiber 5.3 g, Protein 12.7 g, Cholesterol 0 mg
EASY VEGAN LASAGNA
I've taste tested a LOT of lasagna in my life - and I can tell you this is simply the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It's simple, delicious, and 100% vegan.
Provided by Delicious Everyday
Categories Main Course
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 47 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BEST VEGAN LASAGNA
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It's the best! Recipe yields 8 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 serving, no garnishes, Calories 274 calories, Sugar 6.7 g, Sodium 530.4 mg, Fat 11.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 36.8 g, Fiber 7.1 g, Protein 7.3 g, Cholesterol 0 mg
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
More about "vegan vegetable lasagna food"
THE PERFECT VEGAN LASAGNA - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.2/5 (15)Category Main CourseCuisine ItalianTotal Time 2 hrs
- To make the tomato sauce, heat a large sauce pan over medium and sauté onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir sautéing for another 2 minutes. Add the crushed tomatoes, sea salt, and ground black pepper. Simmer on low heat for 30 to 45 minutes while you prepare the rest of the components for the lasagna.
- For the tofu ricotta, add crumbled tofu that resembles ricotta cheese to a large mixing bowl with the remaining ingredients, and combine with a fork. Keep in the fridge until you're ready to assemble the lasagna.
- For the bechamel, put all these ingredients in a high-powered blender and combine until very smooth. Set aside while you prepare the vegetables.
- You can make carrot ribbons using a vegetable peeler, or you can shred the carrot with a grater. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft, but don't over cook it. It should still be bright green. If you want to use frozen spinach, just make sure you thaw and drain out the water.
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
VEGAN SPINACH & VEGETABLE LASAGNA - MY MENU PAL
From mymenupal.com
Estimated Reading Time 5 mins
EASY VEGAN LASAGNA RECIPE - KITCHN
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Estimated Reading Time 4 mins
VEGAN LASAGNA | DAIYA FOODS, DELICIOUSLY DAIRY-FREE
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Estimated Reading Time 1 minTotal Time 1 hr 15 mins
10 BEST VEGAN VEGETABLE LASAGNA RECIPES | YUMMLY
From yummly.com
VEGAN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 6
- Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly.
- Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube.
- Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly.
- While the vegetables are simmering, make the white sauce. Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute.
- Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.)
- Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets.
- Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the white sauce.
- Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
THE BEST VEGAN LASAGNA EVER - HUMMUSAPIEN
From hummusapien.com
4.9/5 (278)Calories 384 per servingCategory Main Meal
- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.
- Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and sauté for another 5 minutes. Remove pan from heat.
- Place drained and pressed tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it's semi-smooth and resembles ricotta.
- Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
EASY VEGAN LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 63Calories 523 per servingCategory Entree
- Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
- Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add oil and tempeh (or mushrooms — we used a mixture of both) and begin sautéing, stirring occasionally, for about 3 minutes.
- Add coconut aminos (or worcestershire sauce), fennel (optional), and red pepper flake (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
- In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
THE EASIEST VEGAN LASAGNA - LOVING IT VEGAN
From lovingitvegan.com
Ratings 18Calories 353 per servingCategory Entree, Savory
- Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
- When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
VEGAN ROASTED VEGETABLE LASAGNA - VEGAN YUMMINESS
From veganyumminess.com
5/5 (2)Category EntreeCuisine American, ItalianCalories 272 per serving
VEGAN VEGETABLE LASAGNA - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
Reviews 9Category Main DishesCuisine ItalianTotal Time 1 hr
- Start by pressing your tofu. To do this, drain the liquid from the packages and remove the tofu blocks and wrap them in paper towels. Then wrap the the blocks again in a hand towel. Place the blocks on a plate and place heavy books on top of the blocks to press the liquid out of the tofu. Let the sit 10-15 minutes.
- Meanwhile, bring a large pot of water to a boil and cook your lasagna noodles according to the package directions, 3 noodles at a time. While your noodles are boiling, prepare your vegetables and tofu ricotta filling.
- To prepare the vegetable filling, chop up your vegetables and heat a large skillet over medium heat. Using a little oil or non-stick spray, sauté the onion and garlic until the onions are translucent. Add in the zucchini and sauté for about 5 minutes until softened. Lastly add in the mushrooms and red pepper flakes and cook until the mushrooms have cooked through. Turn off the heat and pour the vegetable into a large bowl to rest.
SUPER EASY VEGAN VEGETABLE LASAGNA - VEGGIES DON'T BITE
From veggiesdontbite.com
4.8/5 (12)Total Time 1 hr 25 minsCategory Main CourseCalories 266 per serving
THE BEST VEGAN LASAGNA - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (8)Calories 334 per servingCategory Main Course
- Boil lasagna noodles according to package directions, drain, and rinse. Put back into the pot with enough ice-cold water to cover the noodles. (This will stop the cooking process and keep them from sticking together.)
- Cover with foil and bake at 375° F for 50 minutes. Then take off the foil and bake for an additional 20 minutes until bubbly.
9 EASY VEGAN AND VEGETARIAN LASAGNE RECIPES
From thespruceeats.com
Author Jolinda Hackett
- Whole Wheat Vegetarian Spinach Lasagna. Whole grains carry great health benefits and they're more filling, so you'll certainly require a smaller portion of this lasagna than you might think.
- Low-Fat Eggplant Vegan Lasagna. 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.
- Gluten-Free Zucchini Lasagna. Skip the noodles entirely and make this delicious zucchini lasagna. The zucchini is cut into long, thin strips that are used to create the layers It's an idea you can use in any lasagna recipe, especially when you have a bounty of zucchini from the garden or market.
- Tofu and Spinach Vegan Lasagna. Tofu is one of those ingredients that puzzle newcomers to the vegan world. Just think of it as a blank canvas full of possibilities.
- Pesto Lasagna Rolls. These vegetarian rolls rest in marinara sauce and are filled with a pesto sweet potato mash. The unusual ingredients pair beautifully together.
- Sweet Potato Vegetarian Lasagna. If you've heard about the Engine 2 Diet, this is promoter Rip Esselstyn's "Raise the Roof" sweet potato vegetarian lasagna with tofu and plenty of healthy veggies.
- Three-Cheese Pumpkin Lasagna. This meatless ricotta, mozzarella, and Parmesan lasagna features a sage and pumpkin cream sauce in place of the usual marinara and is layered with sautéed mushrooms and onions.
- Crock Pot Vegan Lasagna. If you have friends over for lunch, take 10 minutes out of your morning to put together this crockpot lasagna, leave it baking for 6 hours, and voilá!
- Vegan White Lasagna with Cashew Sauce. Cashews are one of the most used nuts in making vegan cheeses and sauces because of their creaminess and mild flavor.
VEGAN LASAGNA - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (2)Calories 248 per servingCategory Dinner
- Pre-heat the oven to 375 degrees F. Prepare a casserole dish (I used a 10×14 inch lasagna casserole pan) by spreading out 1/2 cup of the sauce across the bottom of the pan.
- Cook your lasagna noodles according to package instructions so that they’re al-dente and not quite cooked all of the way (they’ll finish cooking in the oven).
- Layer up the lasagna by placing 3 lasagna noodles across the bottom of the dish. Top it with 1/3 of the ricotta and then spread out 1/3 of the spinach and basil (if using). Top with 1 1/2 cups of the sauce. Repeat this until all of the ingredients are used up: 3 more noodles, 1/3 of the ricotta, 1/3 of the spinach and basil, 1 1/2 cups of sauce, 3 more noodles, remaining ricotta, remaining spinach and basil, 1 1/2 cups of sauce. Top with remaining noodles and then the remaining sauce. If using, sprinkle on the vegan cheese.
- Top with tin foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes.
VEGAN LASAGNA RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Lasagna RecipesCalories 324 per servingTotal Time 1 hr 35 mins
- Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, mushrooms, broccoli and garlic; cook, stirring, until softened, 7 to 9 minutes. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
VEGAN GLUTEN-FREE ZUCCHINI LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (151)Total Time 1 hr 20 minsCategory EntreeCalories 395 per serving
- Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.
- Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
- Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
BEST DAMN VEGAN LASAGNA - PASS THE PLANTS
From passtheplants.com
Ratings 330Calories 344 per servingCategory Dinner, Main Dish
- Heat 4 quart (or largesaucepan over medium heat. Click here for Instant Pot/Pressure Cooker instructions.
- In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
THE BEST VEGAN LASAGNA - PASTA-BASED VEGAN RECIPES
From pastabased.com
3.7/5 (7)Category Main CourseCuisine Italian, VeganEstimated Reading Time 4 mins
- Lower oven heat to 350F. Add sauce to bottom of 13x9-inch baking pan. Place lasagna noodles evenly on top of sauce. Spread vegan ricotta cheese on noodles, then top with roasted vegetables.
EASY VEGETARIAN LASAGNA
From vegetarianmamma.com
Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 426 per serving
VEGAN VEGETABLE LASAGNA - CLEAN EATING VEGGIE GIRL
From cleaneatingveggiegirl.com
Estimated Reading Time 3 mins
VEGAN LASAGNA – EMILIE EATS
From emilieeats.com
Category DinnerCalories 390 per servingTotal Time 2 hrs
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From metro.ca
3/5 (9)Total Time 1 hr 30 minsServings 8
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Author Emma Phelps
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