Vegan Vegetable Lasagna Food

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VEGAN VEGGIE LASAGNA



Vegan Veggie Lasagna image

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

8 ounces lasagna noodles, cooked and drained
1/2 cup tomato sauce
14 ounces extra firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
2 garlic cloves, minced
1 small onion, minced
2 cups spinach, chopped
1/4 cup olive oil
1 medium sweet red pepper, julienned
8 ounces fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 medium carrots, sliced very thin (or shredded)
1 1/2 cups of your favorite tomato sauce
1/2 cup water

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



Easy 5 Ingredient Vegetable Lasagna image

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

1 (28 ounce) jar pasta sauce (good quality and preferably natural)
8 ounces no-boil lasagna noodles
15 ounces part-skim ricotta cheese or 1 lb drained and mashed soft tofu
3 cups lightly steamed vegetables (any veggies ie broccoli, mushrooms...)
8 ounces part-skim mozzarella cheese, grated

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



THE ULTIMATE VEGETABLE VEGAN LASAGNA image

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

1 tablespoon olive oil or 1/4 cup water (for water saute)
1 small onion, diced
2 - 3 cloves garlic, minced
2 carrots (2 cups), diced
1 zucchini (2 cups), diced
1 yellow squash (2 cups), diced
8 oz. mushrooms, chopped
1/2 teaspoon Italian seasoning (or thyme, basil or marjoram), optional
1 package (10 - 12 oz.) frozen spinach, thawed and drained
1 jar (25 - 28 oz.) pasta sauce, about 3 cups
9 lasagna noodles (approx.), regular or no-boil
2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
salt & pepper, to taste
almond parmesan, for garnish
fresh basil leaves, julienned, for garnish

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 image

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

8 to 10 no boil lasagna noodles
1 jar tomato basil pasta sauce (25 oz or more)
1/2 recipe tofu thyme ricotta (adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free)
1 cups sliced mushroom (tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend)
chopped or frozen thawed or sauteed greens like baby spinach or chard or kale
Chao coconut herb cheese slices (or daiya shredded cheese )
italian herb blend to taste
1 juicy tomato sliced
1/4 cup water

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



Vegan Vegetable Lasagna image

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

3 tablespoons olive oil, or as needed, divided
3 cloves garlic, chopped, or more to taste
1 (15 ounce) can stewed tomatoes, drained
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
2 teaspoons dried basil
2 carrots, shredded
1 medium zucchini, shredded
1 (15 ounce) can black olives, drained and sliced
1 (8 ounce) can mushrooms, drained and chopped
2 medium eggplant, sliced into 1/4-inch-thick rounds
½ cup coconut flour
1 (5 ounce) package baby spinach leaves

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



Vegan Lasagna Recipe image

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

1 teaspoon avocado oil
1/2 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium sized zucchini, diced
1 medium sized yellow squash, diced
2 cups small diced mushrooms
2 cups chopped baby spinach leaves
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon granulated garlic
1 teaspoon dried Italian herbs
48 ounces tomato sauce or marinara, about 5 cups
1 box lasagna noodles, I like to use oven ready (you might not need the entire box
Salt and pepper
2 (16 oz) packages extra firm tofu, patted dry
6 tablespoons nutritional yeast
Juice of 1 lemon
2 teaspoons light miso paste
1 teaspoon granulated garlic
1 teaspoon dried Italian seasoning
Plain, unsweetened almond milk
Salt, to taste

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



Easy Vegan Lasagna image

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

1 pound Lasagna Noodles
14 oz vegan ricotta cheese
1 tbsp olive oil
1 medium onion (diced)
1 clove garlic (minced)
10 oz fresh spinach
8 oz vegan mozzarella cheese
3 cups marina sauce

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



Best Vegan Lasagna image

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

2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
3/4 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
1/2 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced
2 1/2 cups marinara sauce, homemade* or store-bought (I used Rao's)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil

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



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

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  • 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
This vegan roasted vegetable lasagna is one of my favorites. AND, the garlic is the star of the show. In honor of Jonathan, the most wonderful garlic addict of a husband in the …
From veganyumminess.com
5/5 (2)
Category Entree
Cuisine American, Italian
Calories 272 per serving


VEGAN VEGETABLE LASAGNA - THE CONSCIENTIOUS EATER
Instructions. Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish. Start by pressing your tofu. To do this, drain the liquid from the packages and …
From theconscientiouseater.com
Reviews 9
Category Main Dishes
Cuisine Italian
Total 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
How To Make Easy Vegan Vegetable Lasagna. Cover the bottom of the baking dish with sauce. Layer on raw noodles and top with a filling mixture. Add more raw noodles, …
From veggiesdontbite.com
4.8/5 (12)
Total Time 1 hr 25 mins
Category Main Course
Calories 266 per serving


THE BEST VEGAN LASAGNA - THE HIDDEN VEGGIES
Wash and slice the veggies. Saute the mushrooms and zucchini in a little bit of olive oil in a frying pan for about 2 minutes on each side to lightly cook them and set aside. Drain …
From thehiddenveggies.com
5/5 (8)
Calories 334 per serving
Category 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
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 …
From foodwithfeeling.com
5/5 (2)
Calories 248 per serving
Category 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
Step 2. Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain. Step 3. Heat 2 tablespoons oil in a large skillet over medium-high …
From eatingwell.com
Category Diabetic Lasagna Recipes
Calories 324 per serving
Total 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
*If subbing blanched almonds, soak in cold water overnight (or 6 hours), or in very hot water 1 hour. Then drain thoroughly and proceed with recipe as written.
From minimalistbaker.com
4.8/5 (151)
Total Time 1 hr 20 mins
Category Entree
Calories 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
Make the Vegan Spinach Ricotta. In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly. Add the tofu, …
From passtheplants.com
Ratings 330
Calories 344 per serving
Category 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
Add salt and pepper. Roast for 20 minutes. Make Lentil Bolognese Sauce. Make Almond Ricotta Cheese. To Make Lasagna. Lower oven heat to 350F. Add sauce to bottom of …
From pastabased.com
3.7/5 (7)
Category Main Course
Cuisine Italian, Vegan
Estimated 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
First, start with the lasagna noodles. Most pans need 3 noodles for each layer. Then, add the veggie filling any any cheeses, like ricotta or cottage cheese. Repeat until you have done noodles, filling, sauce, and cheese three times. Top with your favorite mozzarella or parmesan cheese, and it is time to bake!
From vegetarianmamma.com
Cuisine American
Total Time 45 mins
Category Main Course
Calories 426 per serving


VEGAN VEGETABLE LASAGNA - CLEAN EATING VEGGIE GIRL
1. Preheat oven to 350 degrees F. Spray a small baking dish (I believe mine is a 2 qt Pyrex dish) with cooking spray. Set aside. 2. Line a medium skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, onions, zucchini, and mushrooms.
From cleaneatingveggiegirl.com
Estimated Reading Time 3 mins


VEGAN LASAGNA – EMILIE EATS
Add garlic; cook 1-2 minutes, until fragrant. Add vegan ground beef. Break apart into small pieces with a wooden spoon. Cook 5-7 minutes, until browned all the way through. Add tomato sauce, crushed tomatoes, tomato paste, water, sugar, Italian seasoning, basil, oregano, salt, and pepper; stir well.
From emilieeats.com
Category Dinner
Calories 390 per serving
Total Time 2 hrs


VEGETABLE LASAGNA | METRO
Mix vegetables into the béchamel sauce. Salt and pepper. In an oven dish, layer the ingredients: tomato sauce, pasta, tomato sauce, spinach, pasta, béchamel-vegetable sauce, pasta, tomato sauce, spinach, pasta, and tomato sauce. Top with grated cheese and bake at 375°F / 190°C 25 to 30 minutes. Source : Metro.
From metro.ca
3/5 (9)
Total Time 1 hr 30 mins
Servings 8


8 VEGETARIAN LASAGNA RECIPES | SOUTHERN LIVING
You can even substitute vegan cheese in any of these recipes for a vegan lasagna recipe. There are so many vegetarian lasagna recipes to choose from. You could make Zucchini-and-Spinach Lasagna for a creamy veggie pairing or prepare Spinach-Ravioli Lasagna when you're craving an extra comforting pasta dish.
From southernliving.com
Author Emma Phelps


VEGETARIAN LASAGNE RECIPES - BBC GOOD FOOD
Caramelised squash & spinach lasagne. A star rating of 4.3 out of 5. 27 ratings. Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper. 2 hrs 5 mins. Easy.
From bbcgoodfood.com


10 BEST VEGAN VEGETABLE LASAGNA RECIPES | YUMMLY
The Best Vegan Vegetable Lasagna Recipes on Yummly | Vegetable Lasagna, Vegetable Lasagna, Roasted Vegetable Lasagna
From yummly.com


VEGETARIAN LASAGNA RECIPES: 26 OF THE BEST VEGGIE & …
This recipe has its roots in polenta pasticciata, a traditional Italian dish of polenta layered with a béchamel sauce. It’s a great way to use tubes of prepared polenta, available in most supermarkets. For a thicker lasagna, you can make it in an 8×8-inch dish; the cooking time will be the same. Vegetarian Times.
From vegetariantimes.com


VEGAN VEGETABLE LASAGNA - FOODS AND DIET
Desscription Ingredients 9 Lasagna Noodles 1 jar of Marinara Sauce (24 oz.) (Prego, Veggie Ragu, Archor Farms) 1 cup Broccoli (chopped small) 1 Medium Onion (chopped into ½ x ½ pieces or smaller) 1/2 cup Olives (sliced) 2 cloves Garlic (minced or pressed) 1 package of Firm Tofu 1/2 cup “Cream Cheese” (we used Tofutti) 1 teaspoon Salt Fresh …
From foodsanddiet.com


VEGAN VEGETABLE LASAGNA - FEATHERSTONE NUTRITION
Cook until spinach is wilted, 1 - 2 minutes. In a large bowl, mix together tofu & hummus - until it resembles the texture of ricotta cheese. Add vegetable mixture and stir. In a 9 x 13 inch pan, spread 3/4 cup of sauce. Top with 3 no bake lasagna noodles. Top this with 1/2 the tofu + veggie mixture.
From featherstonenutrition.com


VEGETABLE LASAGNA RECIPES, FROM ZUCCHINI TO BUTTERNUT SQUASH
In this lasagna stuffed mushrooms recipe, huge portobello mushrooms become the pan, encasing a layer of an herbed, spinach ricotta filling, before being topped with a modest amount of sauce and cheese for a turn under the broiler. 5. Green Goddess Lasagna. Image credit: Broma Bakery.
From cleanplates.com


9 VEGETABLE-PACKED LASAGNA RECIPES – THE BEST STORE DEALS
In our experience, nobody’s complaining when it’s lasagna night. For large families, everyone’s usually on board, and for smaller households, making a lasagna allows you to cook once and eat all week, each slice somehow improving in your fridge as the flavors and textures continue to marry. However, nobody needs a nutrition expert to tell them that conventional …
From thebeststoredeals.com


VEGETARIAN LASAGNA RECIPES | ALLRECIPES
Artichoke Spinach Lasagna. Rating: 4.64 stars. 1787. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. Related.
From allrecipes.com


VEGAN VEGETABLE LASAGNA RECIPES
8 ounces lasagna noodles, cooked and drained: 1/2 cup tomato sauce: 14 ounces extra firm tofu: 1/4 cup soymilk: 1 teaspoon dried oregano: 2 teaspoons dried basil
From tfrecipes.com


VEGAN, GLUTEN-FREE VEGETABLE LASAGNA – THE PERFECT HOLIDAY ...
1. In a heavy sauce pan, sauté the onion in oil for 1-2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir into the onions and garlic, sautéing for another 2 minutes. 2. Next, add the tomatoes, sea salt, ground pepper, mushrooms, zucchini and red pepper.
From clinific.com


VEGETARIAN LASAGNA ROLL UP RECIPES - ALL INFORMATION ABOUT ...
Best Vegetarian Lasagna Roll Ups (with Video) | The ... great www.themediterraneandish.com. Step-by-Step for these Vegetarian Lasagna Roll Ups 1. First, give the thinly sliced zucchini a quick brush of olive oil and bake in hot oven for about 10 to 15 minutes.
From therecipes.info


VEGAN VEGETABLE LASAGNA
⦁ 10-ounce vegan lasagna sheets, cooked ⦁ 3 cup vegan mozzarella cheese, shredded ⦁ ¼ cup vegan parmesan cheese, grated ⦁ 1 tbsp olive oil, extra to drizzle on sauce ⦁ 4 garlic cloves, minced ⦁ 2 white onions ⦁ 1 bell pepper ⦁ 4 big tomatoes ⦁ 1 small zucchini, sliced ⦁ half of small eggplant, rounds ⦁ 2 cups of mushrooms cremini, fourths ⦁ 3 cups fresh spinach ...
From veggiesforall.io


VEGETABLE LASAGNA – VEGANBOWLSRECIPES
Directions. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the ricotta, eggs, salt and pepper. Add the spinach and stir to combine. In a separate bowl, combine the mozzarella, Parmesan and basil. Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute.
From veganbowlsrecipes.com


KITCHEN GRRRLS.: VEGAN VEGETABLE LASAGNA | VEGETABLE ...
Mar 17, 2013 - Canadian vegan food blog with beautiful photographs and easy vegan recipes for everyone. Kitchen Grrrls is a Canadian vegan food blog.
From pinterest.ca


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