Vegan Lasagne

Vegan lasagne is a plant-based version of the traditional Italian dish, which usually includes layers of pasta, meat, cheese, and tomato sauce. In vegan lasagne, the meat and cheese are replaced with vegetables, tofu, and other vegan substitutes.

The vegetables used in vegan lasagne can vary, but some common options include zucchini, mushrooms, spinach, and bell peppers. The tomato sauce is usually made from crushed tomatoes, tomato paste, and a blend of herbs and spices.

Vegan Lasagne step by step

For the cheese, vegan shredded cheese or a homemade tofu-based ricotta can be used. Nutritional yeast is often added to the tofu ricotta to give it a cheesy flavor.

Vegan lasagne is a great option for those following a plant-based diet or for anyone looking for a healthier and lighter version of traditional lasagne. It’s also a delicious and satisfying meal that can be made ahead of time and reheated for leftovers.

Ingredients:

• 1 package lasagne noodles
• 2 cups chopped vegetables (such as zucchini, bell peppers, and mushrooms)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (12 oz) firm tofu
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach leaves
• 1 cup vegan shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagne noodles according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped vegetables, onion, and garlic. Cook for 5-7 minutes, or until the vegetables have softened.
4. Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
5. In a food processor or blender, blend the tofu, nutritional yeast, lemon juice, salt, and black pepper until smooth and creamy.
6. In a 9×13 inch baking dish, spread a layer of the tomato sauce on the bottom. Top with a layer of lasagne noodles, followed by a layer of spinach leaves and a layer of the tofu mixture. Repeat until all the ingredients are used up, ending with a layer of tomato sauce on top.
7. Sprinkle the vegan shredded cheese on top (optional).
8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly (if using).
9. Remove from the oven and let the lasagne cool for 5-10 minutes before slicing and serving.

Enjoy your delicious Vegan Lasagne!