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Vegan Lasagna

Vegan Lasagna

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Vegan Lasagna

5 servingsINGREDIENTSTofu Ricotta794 g (28 oz) tofu2 tablespoons lemon juice3 tablespoons nutritional yeast10 g (1/4 cup) basil3 cloves garlic1 teaspoon pepper1 teaspoon saltMeat Crumble200 g (2 cups) walnut3 cloves garlic2 tablespoons oil1 teaspoon liquid smoke1 tablespoon soy sauce1 teaspoon smoked paprika1 teaspoon oregano1 teaspoon rosemary1 teaspoon pepper907 g (2 lb) cremini mushroom1  onion, dicedLasagna Base1 jar tomato sauce1 box lasagna noodlePREPARATION1. Preheat oven to 375º F (190º C).2. In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.3. In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.4. In the food processor chop up mushrooms so that they are in small chunks.5. In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.6. In a large sauce pan cook lasagna noodles for half of time required.7. In a 9”x9”  lasagna pan add 2 cups of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.9. Allow to cool about 10-15 minutes then cut into ninths, serve.10. Enjoy!Inspired by:https://www.hummusapien.com/easy-vegan-lasagna/
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5 servings

INGREDIENTS

Tofu Ricotta

794 g (28 oz) tofu

2 tablespoons lemon juice

3 tablespoons nutritional yeast

10 g (1/4 cup) basil

3 cloves garlic

1 teaspoon pepper

1 teaspoon salt

Meat Crumble

200 g (2 cups) walnut

3 cloves garlic

2 tablespoons oil

1 teaspoon liquid smoke

1 tablespoon soy sauce

1 teaspoon smoked paprika

1 teaspoon oregano

1 teaspoon rosemary

1 teaspoon pepper

907 g (2 lb) cremini mushroom

1 onion, diced

Lasagna Base

1 jar tomato sauce

1 box lasagna noodle

PREPARATION

1. Preheat oven to 375º F (190º C).

2. In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.

3. In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.

4. In the food processor chop up mushrooms so that they are in small chunks.

5. In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.

6. In a large sauce pan cook lasagna noodles for half of time required.

7. In a 9”x9” lasagna pan add 2 cups of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.

8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.

9. Allow to cool about 10-15 minutes then cut into ninths, serve.

10. Enjoy!

Inspired by:

https://www.hummusapien.com/easy-vegan-lasagna/