Vegan Lasagna
Ingredients
Mushroom Bolognese Filling
-
2
tablespoons
oil
-
1
large
onion, diced
-
4–8
cloves
garlic, rough chopped
-
1
lb
mushrooms, sliced
-
1
red bell pepper, chopped
-
1½
cups
plant protein (crumbled soy chorizo, cooked lentils, or plant-based ground meat)
-
½
teaspoon
fennel seeds (optional)
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
pinch
cayenne
-
25
ounces
jar marinara sauce, divided
-
2
big handfuls
chopped baby spinach
-
½
cup
basil ribbons, divided
Tofu Ricotta
-
16
ounces
block tofu (firm or extra firm)
-
¾
teaspoon
salt
-
2
tablespoons
olive oil
-
1
clove
garlic or 1 teaspoon granulated garlic
-
1
tablespoon
nutritional yeast flakes
-
¼
teaspoon
pepper
-
⅛
teaspoon
nutmeg
-
¼
cup
fresh basil or parsley (or 1 teaspoon dry Italian seasoning)
Lasagna Assembly
-
12
No-Boil lasagna noodles
-
1½
cups
shredded meltable Vegan Cheese (optional)
-
1
batch
Arugula Pesto or store-bought pesto
-
⅓
cup
water (for cashews)
Cashews
-
⅓
cup
cashews
-
1
cup
water (for simmering cashews)
Instructions
- Preheat the oven to 375°F.
- Simmer cashews in water until soft.
- Make the Mushroom Bolognese by sautéing onions and garlic, then adding mushrooms, bell pepper, and seasonings.
- Reserve some marinara sauce and blend with cashews to make the creamy sauce.
- Prepare the Tofu Ricotta by blending tofu with seasonings until creamy.
- Assemble the lasagna in a greased baking dish, layering marinara, noodles, bolognese, and ricotta.
- Cover with foil and bake for 50-60 minutes.
- Make the Arugula Pesto while the lasagna is baking.
- Serve with drizzled pesto and remaining basil.
Nutrition Facts (estimated)
Servings
8
Calories
394
Total fat
14.3g
Total carbohydrates
51.4g
Total protein
15.1g
Sodium
816.6mg
Cholesterol
2mg
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