Vegan Meat Cheese Spinach Lasagna Recipes

EASY VEGETARIAN SPINACH LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
• Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
• Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

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 SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
• Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
• Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
• Heat extra-virgin olive oil in a large skillet over medium heat.
• Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
• Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
• Stir to blend and continue cooking for about 2 minutes, stirring constantly.
• Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
• In a bowl, beat egg with remaining 1/2 teaspoon salt.
• Stir in well-drained (and squeezed) spinach and ricotta cheese.
• Spoon about one-third of the meat mixture into prepared baking dish.
• Arrange half of the lasagna noodles over the meat mixture.
• Top the noodle layer with the entire spinach-ricotta mixture.
• Then top with another one-third of the meat mixture and all of the mozzarella cheese.
• Finish with remaining lasagna noodles and remaining meat mixture.
• Sprinkle lasagna evenly with Parmesan cheese.
• Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

"CHEESY" VEGAN LASAGNA

Steps:

• Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
• Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

VEGAN " MEAT & CHEESE" SPINACH LASAGNA

Steps:

• In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
• In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
• Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
• Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
• Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
• Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
• Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
• Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
• Let sit for 5+ minutes before serving.

BEST VEGAN LASAGNA RECIPE

Steps:

• Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don't stick together.
• Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
• While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
• Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
• In a 13" x 9" pan, add 1/2 cup of "meat" marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
• Next, add about some of the "meat" marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
• Repeat layers until you've reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
• Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

SPINACH & MUSHROOM VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 375 degrees °F.
• Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper.
• Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish.
• Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
• Place 3-4 of the lasagna noodles on top of the mixture (breaking each one in half, if necessary).
• Press each noodle down so that it's covered with about 1/4" of the pasta sauce mixture on top.
• Add 1/2 of the cottage cheese to the casserole dish.
• Add a layer of 1/2 of the mushrooms and 1/2 of the spinach.
• Top with 1/2 of the mozzarella and 1/2 of the parmesan.
• Repeat steps 4-9 with the remaining ingredients.
• Top with chopped walnuts (optional).
• Cover the casserole dish and bake for 30 minutes.
• Uncover and bake for another 15 minutes.
• Let cool for 5-10 minutes.
• Enjoy!

EASY VEGAN SKILLET LASAGNA

Steps:

• Heat a large skillet** over medium heat, add oil, then add in the onion, garlic, mix in, and cook until the onion is translucent, then add in the herbs, crumbles, fennel seeds, balsamic and salt, and mix in.
• Cook until the crumbles are golden on the edges, 3-5 minutes.
• Remove half of the crumbles from the skillet, to add later, then add in the pasta sauce, and mix in.
• Cook for 2 minutes to heat through, then add in the water, salt, and mix in.
• Break lasagna noodles and add them into the mixture, and press, so that all the lasagna noodles are covered in the water/sauce mixture. Cover and cook for 15-20minutes, or until the lasagna noodles are cooked to preference. Stir once in between. If your noodles are sticking to the pan or the sauce is thickening too much, add in 1/2 cup hot water and mix in.
• Open the lid, check the noodles and taste for salt and adjust, add in spinach if using and fold in. Then sprinkle the rest of the veggie crumbles, and top it with the vegan cheese, cover, and cook for another 2-4 minutes, to melt the cheese
• Open the skillet, switch off heat, garnish with pepper flakes and fresh basil, and serve

SPINACH LASAGNA (VEGAN)

Steps:

• Bring a large pot of water to a boil. Drop in the lasagna noodles, stir, cook uncovered until just softened. Do not overcook. Remove from water and drain, hanging them up to dry slightly, or use the no-boil lasagna noodles and eliminate this step entirely. Prepare the spinach next. Use at least 1 bag, 2 if you really like spinach. You can steam the spinach until slightly wilted (about a minute or two), drain well, then either mix the spinach into the tofu ricotta or layer the spinach over the tofu ricotta in 2 batches before sprinkling with the grated soy cheese or you can use it fresh. I prefer it fresh because it holds it shape in the lasagna. The only change to make to the fresh spinach is to pinch of the stems. (See assembly directions below.) Preheat oven to 350 degrees. Lightly oil the bottom of a 9×13 inch baking dish, if needed. (Remove any excess oil with a paper towel.) Place 1 cup of the pasta sauce in the bottom of the baking dish and smooth over the bottom. Place 1 layer of the noodles over the sauce. Then add half of the tofu mixture and smooth out. Sprinkle half of the soy cheese over that, then spread 2 cups more of the sauce over the cheese. Add another layer of noodles, the rest of the tofu mixture, the remaining cheese, 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges). Cover with parchment paper and then cover with foil. Bake for 45 to 60 minutes until it is bubbly and a light brown color on top. Remove from oven and let rest for 10 minutes before cutting. Variation: This may be made with frozen spinach. Use a 10 ounce box (or more) and thaw in a colander. Drain well and press out any excess water with your hands. Mix into the tofu ricotta before assembling lasagna. Hints: This may be prepared ahead of time and refrigerated before baking. Add about 15 minutes to the baking time. Recipe from: McDougall's Quick and Easy Cookbook