The Ultimate Vegan Lasagna (UPDATED)
Updated: May 31, 2019
Guys when we tell you this is the BEST vegan lasagna, it is! We don't want to toot our own horn but TOOT TOOT!!!! This is definitely the ultimate vegan lasagna, filled with goodness. In this recipe we chose to use Trader Joes Beefless Crumbles which can easily be substituted for walnut meat, lentils or even TVP. The homemade tofu & cashew ricotta is absolutely delicious but if you're low on time, you can always sub your favorite store brought brand. Also we recommend using Good Planet Foods mozzerella shreds or Vio- life mozzerella shreds.
We make this lasagna for literally, every holiday or party. Our non vegans friends and family can't tell that this is vegan. We don't want to keep rambling, SO we hope you all like this recipe as much as we do!
2 TBSP. olive oil
1 large shallot
4 garlic cloves
Gardein beef crumbles OR substitute
1 TBSP. no beef bouillon ( Optional)
1 jar pasta sauce (23.5 oz.)
1 box lasagna noodles
1 cup cooked spinach
1 TBSP. Italian seasoning
salt to taste
1/4 tsp. black pepper
1 tsp. red pepper flakes
2 TBSP. cane sugar (optional)
Tofu- Cashew Ricotta Cheese
1 cup cashews (soaked for 4-8 hours)
1 block firm tofu
2 TBSP. lemon juice
1/4 cup non dairy milk
2 garlic cloves
1 tsp. salt
1 package vegan mozzarella cheese
2 TBSP. olive oil
In a large pot, bring water to boil. Then add lasagna noodles to cook. Follow package directions. When done set aside to cool.
After the cashews have soaked for 4 to 8 hours. Place cashews, non-dairy milk, lemon juice, garlic cloves and salt into blender and blend until smooth. Next break the tofu into chunks then add to the blender. Pulse until texture is chunky resembling ricotta cheese. In a medium bowl combine cooked spinach and ricotta cheese. Stir well and set aside in refrigerator.
Place the 2 tbsps olive oil in a sauce pan and heat on medium heat. Next add diced shallots and garlic to the pan and cook until translucent. Next add the "beef crumbles" to the pan stir and until well combined. Add the no beef bouillon and stir to combine, then add the pasta sauce and the spice blend. Mix ingredients until well combined and allow to simmer for 10-15 minutes. Set aside.
In your favorite lasagna pan add about 1 cup of the meat sauce to the bottom of the pan, spread it evenly. Next add 4/5 lasagna noodles. Spread 1/2 cup of the ricotta mixture on top. Next sprinkle mozzarella cheese. Repeat the layering process and evenly.
For the cheese sauce; place a saucepan on medium - low heat. Add 2 tbsps of olive oil and the rest of the mozzerella shreds. Cook until the cheese is completely melted and bubbling; while whisking continuously. When done, spread evenly on the top of the lasagna.
Bake on 375 F for 35-40 mins, uncovered.
Remove the lasagna from the oven and let it cool for 15 mins. Enjoy!!
* Cooking Tip * Be sure to do step 5 AFTER you build the lasagna. The cheese sauce MUST be placed onto the lasagna while its hot off the stove.