VEGAN LASAGNE
Feed the family a plant-based lasagne with an easy ragu base that can also be used for our vegan spaghetti Bolognese and vegan moussaka
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta
Time 2h25m
Number Of Ingredients 21
Steps:
- Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
- Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
- Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
- Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.
Nutrition Facts : Calories 530 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
VEGAN SPINACH AND MUSHROOM LASAGNA
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
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 LASAGNE
I made this last night and it was so nice. I used the leftovers of my Recipe #289664 to make to make it, but you can substitute with any form of soup (preferably with some lentils and barley and veg in). My husband loved it too! The nutritional yeast is optional.
Provided by cakeinmyface
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
- Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
- Bring to the boil and simmer gently for 5 - ten minutes.
- Preheat your oven to gas mark 7.
- Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
- Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
- Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
- In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
- Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
- Bake in the oven at gas mark 7 for 30-35 minutes.
- Eat it--it's gorgeous.
Nutrition Facts : Calories 177.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 212.1, Carbohydrate 26.1, Fiber 5.3, Sugar 8, Protein 8.2
More about "best vegan lasagna recipes"
THE PERFECT VEGAN LASAGNA - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.2/5 (16)Category Main CourseCuisine ItalianTotal Time 2 hrs
- To make the tomato sauce, heat a large sauce pan over medium and sauté onion in 1 tablespoon of vegetable oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir sautéing for another 2 minutes. Add the crushed tomatoes, sea salt, and ground black pepper. Simmer on low heat for 30 to 45 minutes while you prepare the rest of the components for the lasagna.
- For the tofu ricotta, add crumbled tofu that resembles ricotta cheese to a large mixing bowl with the remaining ingredients, and combine with a fork. Keep in the fridge until you're ready to assemble the lasagna.
- For the bechamel, put all these ingredients in a high-powered blender and combine until very smooth. Set aside while you prepare the vegetables.
RAW VEGAN LASAGNE 2022 - RAW FOOD RECIPE PDF & VIDEO
From therawchef.com
- Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.
THE BEST VEGAN LASAGNA SOUP • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown. Stir in 6 cups of vegetable broth, the crushed tomatoes, oregano and basil. Bring to a simmer and cook for 10 minutes.
VEGAN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
- Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly.
- Add the garlic and cook for a few seconds more, then stir in the red lentils, tomatoes, Italian seasoning, sugar and crumbled stock cube.
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
- 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.
- Prepare your vegan bolognese. Mash the tofu with a fork and add to a mixing bowl, process the walnuts into crumbs in the food processor and then add to the mixing bowl. Finally, slice your mushrooms and add to the food processor and process until very finely chopped and then add to the mixing bowl. Mix together.
- Add the chopped onion to a pot with the crushed garlic, olive oil, dried basil, oregano and cayenne pepper and sauté until the onions are softened. Add in the tofu/walnut/mushroom mix along with the dark soy sauce, tomato paste and marinara sauce and sauté until you have a soft bolognese sauce with no visible liquid.
THE BEST VEGAN LASAGNA - CONNOISSEURUS VEG
From connoisseurusveg.com
- Drain the noodles into a colander, return them to the pot, and toss them with a few dashes of olive oil to prevent sticking.
EASY & HEALTHY VEGAN LASAGNA - HEALTH MY LIFESTYLE
From healthmylifestyle.com
- First, cook your lentils as needed or use canned lentils to save time. If cooking, add 1 cup dried lentils with 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils and add to a large bowl with the marinara sauce. Mix to combine. Set aside.
- Make the Tofu Ricotta: Squeeze the tofu over a sink to remove excess liquid, then crumble into a food processor or blender. Add the rest of the Tofu Ricotta ingredients and blend until well combined.
BEST DAMN VEGAN LASAGNA - PASS THE PLANTS
From passtheplants.com
- Heat 4 quart (or largesaucepan over medium heat. Click here for Instant Pot/Pressure Cooker instructions.
- In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
THE BEST VEGAN LASAGNA - THE ALMOND EATER
From thealmondeater.com
- Cook lasagna noodles in a large pot over the stove. Once they're done, drain the noodles and run cold water over them so they don't stick together and/or tear.
- While the noodles are cooking, make the tofu ricotta. Add all ricotta ingredients EXCEPT the tofu to a food processor and pulse for 30 seconds. Then, with the processor still on, add the tofu in a little bit at a time and pulse until the mixture is smooth and similar to the texture of ricotta.
17 RECIPES TO SERVE WITH LASAGNA - THE SPRUCE EATS
From thespruceeats.com
- Authentic Bruschetta. Bruschetta is an Italian restaurant mainstay and so easy to replicate at home. Nothing gets your mouth watering for an Italian meal quite like these crusty little garlic-infused toasts, topped with juicy, ripe tomatoes and fresh, spicy basil.
- Roasted Broccoli Rabe. Roasting leafy broccoli rabe is a fantastic way to balance its bitter flavor, transforming it into a tasty vegetable side for meat or vegetarian pasta bakes.
- Spinach Salad With Apple Vinaigrette. Fresh spinach, chopped apples, and sweet onion mingle in this bright-tasting salad. The inviting flavor comes from an easy apple cider vinaigrette that includes simple seasonings.
BEST THE PERFECT VEGAN LASAGNA RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (194)Total Time 2 hrsServings 6-8
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (246)Calories 274 per servingCategory Main Dish
THE BEST VEGAN LASAGNA - OH MY VEGGIES!
From ohmyveggies.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 266 per serving
BEST VEGAN LASAGNA RECIPE | FOOD DEVOTED
From fooddevoted.com
5/5 (1)Total Time 1 hr 10 minsCategory Main DishCalories 537 per serving
13 BEST VEGAN LASAGNA IDEAS | VEGAN LASAGNA, VEGAN RECIPES ...
From pinterest.ca
THE BEST VEGAN LASAGNA - DELISH KNOWLEDGE
From delishknowledge.com
BEST VEGAN LASAGNA | GLUTEN-FREE - GOOD FOOD BADDIE
From goodfoodbaddie.com
RECIPE: SIMPLE VEGAN TOFU LASAGNA - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGAN LASAGNA - BEST OF VEGAN
From bestofvegan.com
VEGAN LASAGNA - FOOD WITH FEELING
From foodwithfeeling.com
THE BEST VEGAN LASAGNA RECIPE - TASTY FOOD
From vegan-recipes.co
BEST VEGAN SPINACH AND MUSHROOM LASAGNA RECIPES | FOOD ...
From foodnetwork.ca
BEST EASY VEGAN LASAGNA RECIPE (GLUTEN FREE OPTION) | THE ...
From thebananadiaries.com
THE BEST VEGAN LASAGNA - THE HIDDEN VEGGIES
From thehiddenveggies.com
THE ABSOLUTE BEST VEGAN LASAGNA RECIPES ON THE INTERNET
From theveganreview.com
VEGAN LASAGNA RECIPE - SHE LIKES FOOD
From shelikesfood.com
BEST VEGAN LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST VEGAN LASAGNA RECIPE | HOW TO MAKE EASY MEATLESS ...
From theedgyveg.com
VEGAN LASAGNA | VIOLIFE FOODS
From violifefoods.com
BEST VEGAN LASAGNA RECIPE - HOW TO MAKE VEGAN LASAGNA
From goodhousekeeping.com
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE …
From simple-veganista.com
THE BEST VEGAN LASAGNA - BAKERITA
From bakerita.com
THE BEST VEGAN LASAGNA! | FESTIVAL FOODS BLOG
From festivalfoods.net
THE BEST VEGAN LASAGNA - FOOD NEWS
From foodnewsnews.com
THE 5 BEST VEGAN FOODS FOR A ROAD TRIP
From thislifeintrips.com
THE BEST HOMEMADE VEGAN LASAGNA - IT'S A LOVELY LIFE
From itsalovelylife.com
VEGAN LASAGNA PURE FOOD AND WINE | VISIT A WINERY
From winevivino.com
BEST EVER VEGAN LASAGNA - GOOD FOOD FROM THE HEART
From goodfoodfromtheheart.com
THE BEST VEGAN LASAGNA EVER - HUMMUSAPIEN
From hummusapien.com
BEST VEGAN LASAGNA RECIPE (WITH BéCHAMEL) - SIMPLYCEECEE.CO
From simplyceecee.co
17 BEST VEGAN LASAGNA RECIPES [EASY CHEESELESS IDEAS ...
From theeatdown.com
THE BEST VEGAN LASAGNA – HEAVEN RECIPE
From heavenrecipe.com
THE BEST VEGAN LASAGNA RECIPE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
THE BEST VEGAN LASAGNA RECIPE — I'M JEN
From jenmcfadyen.com
THE BEST VEGAN LASAGNA EVER - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
You'll also love