Michelles Vegan Lasagna Recipes

MICHELLE'S VEGAN LASAGNA

This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.

Provided by chocoholic1

Categories Vegetarian Lasagna

Time 1h15m

Yield 6

Number Of Ingredients 18

Michelle's Vegan Lasagna image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
Bake in preheated oven until pasta is fully cooked, about 40 minutes.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g

Ingredients

2 teaspoons vegetable oil
¼ onion, finely chopped
1 green bell pepper, finely chopped
1 pound mushrooms, finely chopped
1 (14.5 ounce) can petite diced tomatoes
1 (14.5 ounce) can crushed tomatoes
1 (14 ounce) package firm tofu, drained and crumbled
1 (6 ounce) package baby spinach, coarsely chopped
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
black pepper to taste
1 pinch red pepper flakes
1 (16 ounce) package lasagna noodles
1 (8 ounce) package shredded mozzarella-style vegan cheese
½ cup water

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Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Michelles Vegan Lasagna Recipes

MICHELLE'S VEGAN LASAGNA

This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.

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