VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
VEGAN LASAGNA
This easy vegan lasagna recipe is perfect for the whole family! It's super comforting, incredibly delicious, and packed with fresh veggies and red lentils. You just have to try it!
Provided by Sina
Categories Entrées
Time 1h
Number Of Ingredients 19
Steps:
- Cut the celery and the carrots into small pieces.
- In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
- Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for a further 3 minutes.
- Stir in the red lentils and the tomato paste.
- After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
- Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn't be too soft).
- Preheat your oven to 350 °F. Add a cup of the lentil bolognese sauce at the bottom of your casserole dish.
- Then add a layer of lasagna sheets, then again Bolognese sauce.
- Top it with some vegan sour cream.
- Continue with two more layers of sauce and lasagna sheets. Put the rest of the bolognese sauce on top.
- Sprinkle the lasagna with vegan cheese.
- Bake the lasagna for 30-35 minutes, depending on your oven.
- Enjoy the lasagna with a green side salad.
Nutrition Facts : Calories 686 kcal, Carbohydrate 105 g, Protein 22 g, Fat 18 g, SaturatedFat 6 g, Sodium 1195 mg, Fiber 17 g, Sugar 15 g, ServingSize 1 serving
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
EASY VEGETABLE LASAGNA
Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
- Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
- Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g
More about "easy vegan lasagna recipes"
EASY VEGAN LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 63Calories 523 per servingCategory Entree
- Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
- Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add oil and tempeh (or mushrooms — we used a mixture of both) and begin sautéing, stirring occasionally, for about 3 minutes.
- Add coconut aminos (or worcestershire sauce), fennel (optional), and red pepper flake (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
- In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
THE EASIEST VEGAN LASAGNA - LOVING IT VEGAN
From lovingitvegan.com
Estimated Reading Time 8 mins
- Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
- When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
EASY VEGAN LASAGNA RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
17 BEST VEGAN LASAGNA RECIPES [EASY CHEESELESS IDEAS]
From theeatdown.com
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
BEST VEGAN LASAGNA RECIPE | HOW TO MAKE EASY MEATLESS …
From theedgyveg.com
THE INTERNET'S BEST VEGAN LASAGNA | DELICIOUS EVERYDAY
From deliciouseveryday.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
From theseasonedmom.com
BEST VEGAN LASAGNA RECIPE (FROM SCRATCH!) | CHEAP …
From thecheaplazyvegan.com
9 EASY VEGAN AND VEGETARIAN LASAGNE RECIPES - THE …
From thespruceeats.com
EASY VEGAN SPINACH AND MUSHROOM LASAGNA
From blog.fatfreevegan.com
EASY VEGAN SPINACH LASAGNA RECIPE - SIMPLY PLANT BASED KITCHEN
From simplyplantbasedkitchen.com
EASY VEGAN LASAGNA RECIPE - PLANTIFULHEART
From plantifulheart.com
VEGAN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
VEGAN LASAGNA RECIPE - THE BEST EVER - EIGHTY RECIPES
From eightyrecipes.com
VEGETABLE LASAGNA - VEGAN HEAVEN
From veganheaven.org
VEGAN LASAGNA - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
EASY VEGAN LASAGNA - THE KIND LIFE
From thekindlife.com
FAVORITE VEGAN LASAGNA (EASY & DAIRY FREE!) – A COUPLE COOKS
From acouplecooks.com
EASY VEGAN LASAGNA RECIPE THAT TASTES GREAT
From veganrecipes.com
A SIMPLE VEGAN LASAGNA RECIPE | THE AWESOME GREEN
From theawesomegreen.com
BEST VEGAN LASAGNA RECIPE - HOW TO MAKE EASY VEGAN LASAGNA
From delish.com
THE BEST VEGAN LASAGNA - OH MY VEGGIES!
From ohmyveggies.com
QUICK AND EASY VEGAN LASAGNA - OLLIEVICS
From ollievics.com
THE ULTIMATE VEGAN LASAGNA – VEGAN EASY - VEGANEASY.ORG
From veganeasy.org
GLUTEN FREE LASAGNA RECIPE VEGAN - DANNY'S BLOG
From danmy-ferguson.github.io
THE BEST VEGAN LASAGNA - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
SUPER EASY VEGAN LASAGNA WITH LENTILS - MY PURE PLANTS
From mypureplants.com
EASY VEGAN (DAIRY-FREE, EGG-FREE) LASAGNA RECIPE
From thespruceeats.com
THE BEST VEGAN LASAGNA RECIPE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
SUPER EASY VEGAN VEGETABLE LASAGNA - VEGGIES DON'T BITE
From veggiesdontbite.com
VEGAN LASAGNA – THE ULTIMATE HOMEMADE ITALIAN RECIPE
From micadeli.com
EASY VEGAN CROCKPOT LASAGNA - MY QUIET KITCHEN
From myquietkitchen.com
EASY VEGAN SKILLET LASAGNA - MAKE IT DAIRY FREE
From makeitdairyfree.com
BEST EASY VEGAN LASAGNA RECIPE (GLUTEN FREE OPTION)
From thebananadiaries.com
EASY VEGAN RECIPE FOR LASAGNA | GLUTEN FREE - CULTURED GURU
From cultured.guru
EASY VEGAN LASAGNA WITH CHICKPEA RICOTTA - THE GARDEN GRAZER
From thegardengrazer.com
VEGAN LASAGNA | FAST & EASY! - DETOXINISTA
From detoxinista.com
21 EASY VEGAN LASAGNA RECIPES
From easyveganrecipes.com
LASAGNA NOODLES RECIPE VEGAN | DEPORECIPE.CO
From deporecipe.co
EASY VEGAN LASAGNA RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love