Vegan Lasagna I Recipes

BEST VEGAN LASAGNA

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.

VEGAN LASAGNA RECIPE

Steps:

• If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

VEGAN LASAGNA

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.

VEGAN LASAGNE

Steps:

• Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
• Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
• Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
• Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.

VEGAN LASAGNA

Steps:

• Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
• Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
• Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
• Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
• Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.