Vegan Lasagna!
This lasagna is a vegan take on a classic, traditional lasagna. The noodles are layered between homemade tomato sauce and a ‘ricotta style’ tofu mixture. Each layer is sprinkled with my 3 Ingredient Healthy Vegan Cheese, which mimics a parmesan-style cheese. The lasagna is then topped with my All Purpose Cashew Cream sauce, with added nutritional yeast to create a nutty, cheesy flavour. When everything is baked together, this lasagna tastes extremely similar to a regular lasagna, even my non-vegan family loves it!
This Vegan Lasagna is the perfect meal to make ahead. I like to prepare all the components a day in advance. That way when I am ready to serve the lasagna, I just have to layer all the components together and bake it before serving. You could also assemble the lasagna in advance and bake it when you are ready to serve.
This lasagna is extremely filling and satisfying. You can enjoy it on its own, or serve it with a side salad or fresh baguette.
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Vegan Lasagna
Ingredients
Tofu Mixture:
- One 350g block extra firm tofu drained and patted dry
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons nutritional yeast
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ cup spinach diced
Tomato Sauce:
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 medium onion diced
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried chili flakes
- ½ teaspoon dried chili powder
- One 680 ml can tomato sauce
- One 156 ml can tomato paste
- ½ tablespoon soy sauce
- ½ tablespoon red wine vinegar
- 1 teaspoon maple syrup optional
Assembly:
- 1 double batch 3 Ingredient Healthy Vegan Cheese
- 1 batch All Purpose Vegan Cashew Cream
- 2 tablespoons nutritional yeast
- 9 lasagna noodles gluten-free or regular
- Fresh basil
Instructions
- Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
- Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
- Prepare a double batch of 3 Ingredient Healthy Vegan Cheese.
- Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
- Preheat oven to 350 degrees Fahrenheit.
- To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
- Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
- Remove from oven and let rest for 10-15 minutes before serving.
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