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Vegan Vegetable Lasagna

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Vegan Vegetable Lasagna

Vegan Vegetable Lasagna. It’s the best vegan lasagna recipe, and I can not wait to share it with you. This recipe includes our homemade almond tofu ricotta cheese and our lentil bolognese sauce. With roasted vegetables, you get a delicious tasty family meal OR a meal that leaves plenty of leftover food for dinner all week.

The vegan lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper). Enjoy!

Vegan Vegetable Lasagna 1

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna. It’s the best vegan lasagna recipe, and I can not wait to share it with you. This recipe includes our homemade almond tofu ricotta cheese and our… Print This
Rating: 5.0/5
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Ingredients

  • Roasted Vegetables
    • 1 eggplant diced
    • 1 zucchini diced
    • 2 red bell peppers diced
  • Lentil Bolognese Sauce
    • 1/2 cup dry brown lentils
    • 1 cup vegetable broth
    • 1 1/2 cup baby bella mushrooms chopped
    • 1 cup grape tomatoes halved
    • 1/2 cup yellow onion chopped
    • 3-4 cloves garlic minced
    • 2 tbsp fresh basil chopped
    • 2 28 oz. cans crushed tomatoes
    • 1 tbsp olive oil
  • Almond Tofu Ricotta Cheese
    • 1 cup slivered almonds
    • 3.5 ounces extra-firm tofu (1/4 of a 14 oz block - pressed)
    • 1/4 cup unsweetened soy milk
    • 4 tablespoons unsweetened non-dairy yogurt (we used So Delicious Dairy Free Coconut Milk Yogurt)
    • 1 clove fresh garlic
    • 2 teaspoon nutritional yeast
    • 1 teaspoon lemon juice
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon salt
    • 3 leaves chopped basil (optional)
  • Lasagna Noodles
  • Instructions

    To Roast Vegetables
    1. Preheat oven to 425F
    2. Prepare vegetables. Dice eggplant, zucchini, and red bell peppers in 1/2 inch to 1 inch pieces. Place diced vegetables onto a baking sheet. Drizzle with olive oil. Add salt and pepper. Roast for 20 minutes.
    To Make Lentil Bolognese Sauce
    1. In a pot, add lentils and vegetable broth. Bring to a boil, lower heat and cover, simmer for about 20 minutes. Using a colander, drain excess vegetable broth and set aside.
    2. Meanwhile, chop the vegetables. Heat 1 tbsp olive oil in a large sauce pan on medium heat. Add mushrooms, grape tomatoes, yellow onion, garlic, and fresh basil. Stir frequently until vegetables are soft.
    3. Add cans of crushed tomatoes to vegetables in sauce pan. Add lentils. Mix to combine. Heat thoroughly and add salt/pepper to taste.
    To Make Almond Ricotta Cheese
    1. Measure slivered almonds into a large bowl and cover with hot water. Soak for at least 30 minutes, or until soft.  Drain remaining water once done soaking.
    2. Meanwhile, press the tofu in a tofu press or by wrapping in paper towels and setting a heavy pan on top for 15 minutes, changing out the paper towels halfway through.
    3. Add all ingredients into a food processor. Pulse and process, scraping down sides when needed, until smooth and thick.
    To Make Lasagna
    1. Bring a large pot of generously salted water to a boil. Add lasagna noodles and cook according to package directions. Drain and set aside.
    2. Lower oven heat to 350F. Add sauce to bottom of 13×9-inch baking pan. Place lasagna noodles evenly on top of sauce. Spread vegan ricotta cheese on noodles, then top with roasted vegetables.
    3. Continue layering – Sauce, Noodles, Ricotta, Veggies – until all ingredients are used up, ending with a layer of sauce.
    4. Cover with tin foil and bake in oven at 350F for 25-30 minutes.
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    Originally posted 2019-01-21 10:11:17.

    Found this recipe helpful? Don't forget to SHARE on Pinterest!

    Vegan-Vegetable-Lasagna

    Recipe Source

    Originally posted 2019-01-21 10:11:17.

    Found this recipe helpful? Don't forget to SHARE on Pinterest!
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