VEGAN LASAGNA

VEGAN LASAGNA

Seriously who doesn’t love a hearty, comforting lasagna? This is not your typical veggie lasagna… while I do throw some veggies in there, there is also layers of “ground beef” and homemade almond ricotta. We have used my homemade ricotta in the pasta shells and tortellinis! So Yes, this stuff is so delicious and legit. Lasagna is actually one of the easiest things to throw together while still looking like you really tried. So since Valentines day is coming up I suggest you put this on your menu if you plan to cook a dinner for your loved.

A little step by step action…

Vegan Lasagna

Serves 10 large slices or 12 small

Author: Alexa Soto

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| Total time:  1 hour | Prep time: 15 minutes |

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INGREDIENTS

16 ounces Lasagna noodles (oven ready, GF or regular)

12 ounces Veggie ground beef  (I used the brand Yves or trader joes)

2 (26 ounce jars) marinara sauce

1 cup mushrooms, chopped ( I used cremini but button works great too)

1 zucchini or 1 cup sliced

Ricotta

1 (14 ounce) package of firm tofu

1 cup raw almonds

1 tsp salt

4 tbsp nutritional yeast

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp pepper

3 cups spinach, chopped

1/2 cup unsweetened almond milk

Optional toppings

chilli flakes

fresh basil

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INSTRUCTIONS

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Preheat oven to 375 degrees F 

1. Make ricotta filling. Bring a small pot of water to a boil. Place your

raw almonds into the boiling water. Let boil for 2 minutes.

2. Drain the almonds immediately in a colander or strainer and rinse them with

cold water to cool them. Blot the almonds dry with a paper towel.Use your fingers

to gently squeeze the almonds and loosen the skin from them.Set skinless

almonds in a bowl and set aside.

3.Remove tofu from package and wrap in a clean kitchen towel or paper towel

and squeeze for 20 seconds to allow for excess water to strain.

4. In a food processor or high speed blender combine tofu, blanched

almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion

powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture

will look slightly lumpy and that is okay! Add more almond milk if needed.

5. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until

spinach is wilted down.

6. Once ricotta mixture is made and spinach is ready, combine the two in a

medium size bowl and mix well. Taste mixture and add any extra salt or

seasonings if needed.

7. Slice mushrooms and zucchini 1/4 inch thin.

8. In a large pan on medium heat, combine veggie ground + 2 cups of sauce

& cook for 5 minutes, then turn off heat.

9. To assemble the lasagna pour 1/2 cup of the marinara sauce on the bottom of

your baking dish. Spread evenly. Then lay out a layer of lasagna noodles (see

photo above for step by step steps).

10. Next add a thin layer of sauce on top of the noodles followed by the meat sauce. Distribute all of the meat sauce evenly over the noodles. Place another layer of noodles over the meat sauce.

11. Add a generous layer of sauce over the noodles and follow it with a generous layer of the ricotta. Leave about 1/2 of ricotta for later. Cover the ricotta layer with noodles then a generous amount of sauce… About 1/2 cup. Next lay out sliced zucchini and mushrooms. Pour a thin layer of sauce over the veggies and then a last layer of noodles.

12. Pour the remainder of your sauce over the noodles. Should be about 1 cup of marinara sauce. Lastly dollop the remainder of your ricotta and spread over the marinara sauce.

13. Cover the lasagna with aluminum foil and place in preheated oven. Bake for 45-50 minutes or until the lasagna noodles are soft.

14. Let lasagna cool for 20 minutes and then serve!



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