Description
Vegan Lasagna Recipe that tastes like the real deal! This hearty, classic take on lasagna is perfect for a special dinner, date night in or to have as meal prep for the rest of the week.
Ingredients
Units
Scale
- 1 box of lasagna noodles
- 1 jar Tomato Basil Marinara*
- 2 cups cremini mushrooms, chopped
- 4 cups baby spinach
- 1 zucchini, grated or diced
- 3/4 cup onion, diced
- 1 package of ground beef impossible*
- Fresh basil
- 1/2–1 cup vegan mozzarella
- 2 tablespoons EVOO
Vegan Ricotta:
- 2 1/2 cups raw cashews, soaked
- 1/2 cup of almond milk *
- 3 tablespoons apple cider vinegar (ACV) or lemon juice
- 1/4 cup nutritional yeast
- 1 tablespoon minced garlic
- Salt to taste
Instructions
- Soak cashews overnight or in boiling water for 20 minutes. Drain the cashews and add them to the food processor along with the almond milk, ACV, nutritional yeast, garlic, and salt. Taste and adjust the flavors to your preferences.
- Chill the ricotta in the refrigerator while the pasta cooks.
- Follow the directions on the box / bag to cook the lasagna noodles al dente.
- Slice the mushrooms, 1/2 cup of the chopped onions, and the zucchini. Sauté in a medium skillet with a little salt and pepper for 7-10 minutes. Add spinach during the last minute. Let cool.
- Drain the pasta and add 1 tablespoon of olive oil to prevent it from sticking or drying out. Place it to prevent it from breaking or bending in strange ways.
- Take the cashew ricotta out of the fridge and toss it with the sautéed mushrooms and spinach.
- Preheat the oven to 350 F.
- In another skillet, add 1 tablespoon olive oil and sauté 1/4 cup diced onion until translucent. Add the beef from the vegan group and cook until browned and most of the liquid has been absorbed. Add about half of the tomato sauce jar and mix. Reserve.
- Spread about 1/2 cup of the tomato sauce on the bottom of your baking dish.
- Place the first layer of lasagna noodles on top of the tomato sauce. Add a generous portion of the vegetable ricotta mixture on top, then add another layer of lasagna noodles. Next, add a layer of marinara and vegan ground beef. Keep repeating the process until the ricotta / vegan meat is gone. Layers from bottom to top should be: Basil Marinara, lasagna, ricotta layer, lasagna, meat layer marinara, lasagna, ricotta layer, lasagna, marinara layer, lasagna, ricotta layer, lasagna, marinara (no meat) , vegan mozzarella.
- Cover lasagna with foil and bake for 40 minutes at 350 F. Remove foil and broil uncovered for another 5 minutes.
- Carefully remove the dish and let it cool for 15-20 minutes before adding fresh basil to serve and enjoy.
- Prep Time: 30
- Cook Time: 45
- Method: Oven, stove
- Cuisine: Italian
