As the sun begins to set and the aroma of grilled vegetables wafts through the air, there’s something special about gathering friends and family for a hearty meal. Personally, I can’t think of anything better than serving up a bubbling dish of vegan lasagna alongside a fresh garden salad.
And let me tell you, this recipe is a hit! It’s filled with rich flavors and layers of goodness that leave everyone asking for seconds.
Vegan lasagna is a delightful dish that transforms classic comfort food into a plant-based wonder. Packed with lentils, spinach, and a creamy cashew-tofu filling, it perfectly blends hearty textures with zesty flavors.
Whether you’re vegan, vegetarian, or just looking to eat more plants, this lasagna will satisfy your cravings without compromising on taste.
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What is the Best Vegan Lasagna Recipe?
This vegan lasagna is a scrumptious twist on the traditional Italian dish. It features layers of uncooked lasagna noodles, a savory lentil marinara sauce, and a creamy homemade “ricotta” made with cashews and tofu. What makes it even more exciting is the addition of fresh spinach, bringing in a dose of nutrition, and a sprinkle of homemade vegan mozzarella to top it all off. It’s a winning combination that proves you can enjoy classic flavors while keeping it entirely plant-based.
Why You’ll Love this Best Vegan Lasagna Recipe
People love this vegan lasagna for its satisfying layers and comforting taste. It’s easy to prepare and can be made ahead of time, making it perfect for busy weeknights or special gatherings. The mix of textures—from the chewy noodles to the creamy ricotta and hearty lentils—creates a meal that everyone can enjoy, regardless of their dietary preferences. Plus, it’s packed with nutrients, filling you up without weighing you down.
The Ingredients
Here are the ingredients you will need for this delightful dish:
– 1 cup dried red lentils
– (2) 25-ounce jars marinara sauce
– 1/2 cup nutritional yeast
– 1 box lasagna noodles (about 12 noodles)—regular, gluten-free, or whole grain
– 1 cup raw cashews
– 3 cups fresh baby spinach
– 14.5 ounces firm tofu, patted dry
– 3 tablespoons fresh lemon juice (from about 2 lemons)
– 1 teaspoon dried basil
– 1 teaspoon oregano
– 1/2 teaspoon garlic powder
– 1 teaspoon salt
– 1 teaspoon red pepper flakes (new addition for a bit of warmth)
– Double recipe Easy Vegan Mozzarella Cheese or 2-3 cups shredded vegan mozzarella
Ingredients From : noracooks.com
How to Make the Best Vegan Lasagna Recipe
Get ready for a simple yet delicious journey to making this lasagna! The steps below will guide you through each part, creating a layered masterpiece everyone will love.
Step-by-step Directions
Step 1: Cook the Lentils
First, grab a medium pot and add 1 cup of dried red lentils along with 3 cups of water. Bring this to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 20 minutes. Keep an eye on them!
You want them tender but not mushy. Drain the lentils using a fine strainer, then return them to the pot. Stir in the marinara sauce and let this flavorful mix hang out for a bit while you prepare the ricotta.
Step 2: Preheat Your Oven
While your lentils are simmering, preheat your oven to 350°F (175°C). This will ensure that your lasagna cooks evenly.
Step 3: Make the Cashew-Tofu Ricotta
In a food processor, toss in 1 cup of raw cashews and pulse them until they’re crumbly—think sandy texture. Now, add the block of firm tofu (that you’ve patted dry), 1/2 cup of nutritional yeast, 3 tablespoons of fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon oregano, and 1/2 teaspoon garlic powder.
Pulse this mixture until everything is well combined and the texture is creamy and smooth. If it’s too thick, just add a splash of water to help it along. Set this delightful concoction aside for assembly.
Step 4: Assemble the Lasagna
In a large 9×13 casserole dish, spread about 1 cup of the lentil marinara sauce evenly across the bottom. Next, layer down 4-5 uncooked lasagna noodles. Grab half of the cashew-tofu ricotta mixture and spread it over the noodles, followed by half of your fresh spinach. Top it off with about another cup of the marinara sauce over the spinach.
Now, repeat the process! Place another layer of 4-5 noodles, spread the remaining ricotta, add the rest of the spinach, and finish with another 4-5 noodles. Pour the remaining marinara sauce over the top layer, ensuring it’s well covered.
Step 5: Bake the Lasagna
Cover your lasagna tightly with aluminum foil. Bake it in your preheated oven for about 40 minutes. The goal here is for all those layers to meld together beautifully!
Step 6: Optional Vegan Mozzarella
While your lasagna is baking, you can take this time to whip up your Vegan Mozzarella Cheese, or just grab some pre-shredded vegan mozzarella if you’re short on time. This step is optional, but it certainly adds a deliciously melty topping.
Step 7: Finish Baking
Once your initial baking time is up, carefully remove the foil and sprinkle your mozzarella (store-bought or homemade) evenly on top. Return the lasagna back to the oven and bake for an additional 20 minutes uncovered.
Step 8: Cool and Serve
When your time is up, take the lasagna out of the oven and let it cool for about 15 minutes. This cooling time allows it to set so that you can cut it into neat pieces without everything sliding around. Slice, serve, and watch your loved ones devour this hearty dish!
Tips & Tricks
– Prep Ahead: Make the marinara sauce and cashew ricotta ahead of time for a quicker assembly.
– More Veggies: Feel free to add other vegetables like mushrooms, zucchini, or roasted bell peppers for added flavor.
– Layering: Make sure to fully cover the noodles with sauce to prevent them from drying out during baking.
– Freeze for Later: This lasagna freezes beautifully. Just make sure to cool it completely before wrapping and freezing.
– Vegan Cheese: Use a variety of vegan cheese on top for extra creaminess—it can make a difference!
Can I Store Best Vegan Lasagna Recipe?
Absolutely! If you have leftovers, place them in an airtight container and keep them refrigerated. They should last about 4-5 days. You can also freeze slices for longer storage—just ensure they’re in a well-sealed container or wrapped tightly in foil.
What Can I Serve with Best Vegan Lasagna Recipe?
Here are some excellent pairings for your vegan lasagna:
– Garlic Bread: A classic side that complements the flavors of this dish perfectly.
– Caesar Salad: The crispness of romaine and the tangy dressing balance out the lasagna well.
– Roasted Vegetables: A mix of seasonal vegetables tossed in olive oil and herbs gives a lovely contrast.
– Grilled Asparagus: Lightly seasoned grilled asparagus is a deliciously crisp addition.
– Antipasto Platter: Create a spread with olives, marinated artichokes, and roasted red peppers for something a bit festive.
What Other Substitutes Can I Use in Best Vegan Lasagna Recipe?
Here are some substitutions you can consider for your lasagna:
– Chickpeas for Lentils: You can replace the red lentils with canned or cooked chickpeas for a different protein source.
– Almonds in Place of Cashews: If you’re nut-free, a firm tofu-based ricotta can work without the cashews.
– Zucchini Noodles: For a low-carb option, replace the lasagna noodles with thinly sliced zucchini.
– Plant-Based Meat: For those who desire a meatier flavor, try adding plant-based ground meat mix in with the marinara.
– Other Leafy Greens: Kale or Swiss chard can easily replace baby spinach for added nutrition and flavor.
Conclusion
This vegan lasagna recipe is a delightful twist on a classic dish that impossibly manages to be both comforting and nourishing. With layers of savory lentils, creamy ricotta alternative, and tender pasta, it checks all the boxes.
Perfect for family dinners, meal prep, or just a cozy night in, it’s time to get those ingredients together and bring this fantastic recipe to life. Enjoy the deliciousness, and happy cooking!
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Best Vegan Lasagna Recipe – Great Meal Recipes
Description
Vegan lasagna is a delightful dish that transforms classic comfort food into a plant-based wonder. Packed with lentils, spinach, and a creamy cashew-tofu filling, it perfectly blends hearty textures with zesty flavors.
Ingredient
Instructions
Step 1: Cook the Lentils
-
First, grab a medium pot and add 1 cup of dried red lentils along with 3 cups of water. Bring this to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 20 minutes. Keep an eye on them!
-
You want them tender but not mushy. Drain the lentils using a fine strainer, then return them to the pot. Stir in the marinara sauce and let this flavorful mix hang out for a bit while you prepare the ricotta.
Step 2: Preheat Your Oven
-
While your lentils are simmering, preheat your oven to 350°F (175°C). This will ensure that your lasagna cooks evenly.
Step 3: Make the Cashew-Tofu Ricotta
-
In a food processor, toss in 1 cup of raw cashews and pulse them until they’re crumbly—think sandy texture. Now, add the block of firm tofu (that you’ve patted dry), 1/2 cup of nutritional yeast, 3 tablespoons of fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon oregano, and 1/2 teaspoon garlic powder.
-
Pulse this mixture until everything is well combined and the texture is creamy and smooth. If it's too thick, just add a splash of water to help it along. Set this delightful concoction aside for assembly.
Step 4: Assemble the Lasagna
-
In a large 9x13 casserole dish, spread about 1 cup of the lentil marinara sauce evenly across the bottom. Next, layer down 4-5 uncooked lasagna noodles. Grab half of the cashew-tofu ricotta mixture and spread it over the noodles, followed by half of your fresh spinach. Top it off with about another cup of the marinara sauce over the spinach.
-
Now, repeat the process! Place another layer of 4-5 noodles, spread the remaining ricotta, add the rest of the spinach, and finish with another 4-5 noodles. Pour the remaining marinara sauce over the top layer, ensuring it’s well covered.
Step 5: Bake the Lasagna
-
Cover your lasagna tightly with aluminum foil. Bake it in your preheated oven for about 40 minutes. The goal here is for all those layers to meld together beautifully!
Step 6: Optional Vegan Mozzarella
-
While your lasagna is baking, you can take this time to whip up your Vegan Mozzarella Cheese, or just grab some pre-shredded vegan mozzarella if you're short on time. This step is optional, but it certainly adds a deliciously melty topping.
Step 7: Finish Baking
-
Once your initial baking time is up, carefully remove the foil and sprinkle your mozzarella (store-bought or homemade) evenly on top. Return the lasagna back to the oven and bake for an additional 20 minutes uncovered.
Step 8: Cool and Serve
-
When your time is up, take the lasagna out of the oven and let it cool for about 15 minutes. This cooling time allows it to set so that you can cut it into neat pieces without everything sliding around. Slice, serve, and watch your loved ones devour this hearty dish!
Nutrition Facts
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 700mg30%
- Potassium 1149mg33%
- Total Carbohydrate 75g25%
- Dietary Fiber 14g57%
- Sugars 11g
- Protein 25g50%
- Calcium 139 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Prep Ahead: Make the marinara sauce and cashew ricotta ahead of time for a quicker assembly.
- More Veggies: Feel free to add other vegetables like mushrooms, zucchini, or roasted bell peppers for added flavor.
- Layering: Make sure to fully cover the noodles with sauce to prevent them from drying out during baking.
- Freeze for Later: This lasagna freezes beautifully. Just make sure to cool it completely before wrapping and freezing.
- Vegan Cheese: Use a variety of vegan cheese on top for extra creaminess—it can make a difference!
