Veganmeatcheesespinachlasagna Recipes

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VEGAN LASAGNA RECIPE



Vegan Lasagna Recipe image

This vegan lasagna recipe is layered with vegan bolognese, vegan ricotta, a vegan cheese sauce and a marinara sauce for the most deliciously decadent lasagna ever!

Provided by Alison Andrews

Categories     Entree     Savory

Time 2h

Number Of Ingredients 32

2 1/2 cups Cremini Mushrooms ((240g))
8 ounces Extra Firm Tofu ((226g))
1 cup Walnuts ((100g))
1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
1 tsp Dried Basil
1 tsp Oregano
1/4 tsp Cayenne Pepper
1 Tbsp Dark Soy Sauce
1/2 cup Tomato Paste ((130g))
1 cup Marinara Sauce ((240ml))
1 Tbsp Coconut Sugar
Salt and Pepper (to taste)
6 Tbsp Olive Oil
5 Tbsp All Purpose Flour
4 cups Soy Milk ((960ml))
2 Tbsp Dijon Mustard
2/3 cup Nutritional Yeast ((40g))
2 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Smoked Paprika
1 tsp Salt
3/4 tsp Ground Black Pepper
1 Recipe Vegan Ricotta
2 1/2 cups Marinara Sauce ((600ml))
12 Sheets Spinach Lasagna*
4 Small Zucchini (Sliced)
Marinara Sauce
Fresh Basil (Chopped)
Dried Basil
Ground Black Pepper

Steps:

  • If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

Nutrition Facts : ServingSize 1 Serve, Calories 673 kcal, Sugar 14.7 g, Sodium 1470 mg, Fat 42.9 g, SaturatedFat 7.4 g, Carbohydrate 53.9 g, Fiber 8.3 g, Protein 24.4 g

VEGAN SPINACH AND MUSHROOM LASAGNA



Vegan Spinach and Mushroom Lasagna image

We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
  • Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
  • Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

VEGAN LASAGNA I



Vegan Lasagna I image

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

2 tablespoons olive oil
1 ½ cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
⅓ cup tomato paste
½ cup chopped fresh basil
½ cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
¼ cup chopped fresh basil
¼ cup chopped parsley
½ teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained

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

EASY VEGETARIAN SPINACH LASAGNA



Easy Vegetarian Spinach Lasagna image

It's easy, it's cheesy, and it's vegetarian!

Provided by MOTTSBELA

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 12

cooking spray
9 lasagna noodles
1 bunch fresh spinach
1 (8 ounce) container ricotta cheese
½ cup shredded mozzarella cheese
1 egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
salt and ground black pepper to taste
1 cup pasta sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
  • Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
  • Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g

VEGAN " MEAT & CHEESE" SPINACH LASAGNA



Vegan

The spinach "ricotta cheese" mixture is made with firm tofu and vegan cream cheese. It tastes rich & the white layer looks beautiful when served. Very easy to prepare and not runny like so many other vegetarian lasagnas seem to be. Very well received by non-vegans.

Provided by flitenrs

Categories     < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 (10 1/2 ounce) package firm tofu, well-drained
8 ounces tofutti vegan cream cheese
1 (10 ounce) box frozen chopped spinach, thawed, well-drained
1 large white onion, chopped
4 garlic cloves, chopped
2 teaspoons basil (dried or fresh)
2 teaspoons parsley (dried or fresh)
ground pepper
salt
9 lasagna noodles, cooked
20 ounces tomato sauce
12 ounces frozen morningstar soy crumbles ("ground beef")
2 cups mushrooms, chopped
vegan parmesan cheese (optional)

Steps:

  • In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
  • In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
  • Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
  • Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
  • Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
  • Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
  • Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
  • Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
  • Let sit for 5+ minutes before serving.

Nutrition Facts : Calories 148, Fat 2.8, SaturatedFat 0.4, Sodium 393.5, Carbohydrate 21, Fiber 3.9, Sugar 3.9, Protein 11.4

COTTAGE CHEESE SPINACH LASAGNA



Cottage Cheese Spinach Lasagna image

I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread.

Provided by mandabears

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups low fat mozzarella, shredded
4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 teaspoon salt (optional)
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
8 ounces lasagna noodles, uncooked
2 (16 ounce) jars spaghetti sauce, use your favorite
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13x9 pan with cooking spray.
  • In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
  • Mix well.
  • In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
  • Repeat the layers.
  • End with sauce on top.
  • Pour the 1 cup of water around the edges of the lasagna.
  • Cover tightly with aluminum foil.
  • Bake for 1 hour and 15 minutes.
  • Remove from oven.
  • Let stand covered for at least 15 minutes.

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Vegan Enchiladas - Vegan Heaven top veganheaven.org. 1. Step: Finely chop the onion and cut the bell peppers into small pieces. 2. Step Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes.
From therecipes.info


THE BEST VEGAN LASAGNA - THIS SAVORY VEGAN
2019-07-09 Prepare 10 Minute Vegan Marinara according to instructions. Add ricotta, parmesan, milk, spinach, Italian seasoning and a pinch of salt & pepper to a bowl. Stir until well combined - add more milk if you want a thinner consistency. To assemble, spoon ½ cup of marinara sauce on the bottom of a 13 x 6 baking pan.
From thissavoryvegan.com


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