VEGAN VEGGIE LASAGNA
This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)
Provided by MsBindy
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
Nutrition Facts : Calories 332.5, Fat 13.1, SaturatedFat 2, Sodium 860.5, Carbohydrate 42.6, Fiber 5.5, Sugar 9.6, Protein 14.4
VEGAN LASAGNA I
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
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
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
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 LASAGNA
Make and share this Vegan Lasagna recipe from Food.com.
Provided by Caroline G
Categories One Dish Meal
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
- Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
- On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
- Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.
Nutrition Facts : Calories 177.8, Fat 4.4, SaturatedFat 0.8, Sodium 528.8, Carbohydrate 29.1, Fiber 3.7, Sugar 4.7, Protein 10
VEGAN LASAGNA
Discover a simple, scrumptious recipe for Vegan Lasagna. This Vegan Lasagna is packed with fresh veggies, tender noodles and of course, delicious flavor.
Provided by My Food and Family
Categories Home
Time 55m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium heat. Add onions, broccoli slaw and garlic; cook 2 to 3 min. or until onions are crisp-tender, stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted. Stir in ground crumbles, pasta sauce and crushed pepper. Cover; simmer on medium-low heat 5 min., stirring occasionally.
- Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; top with 1/3 of the pasta sauce mixture. Repeat layers twice.
- Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
VEGAN LASAGNA RECIPE BY TASTY
Here's what you need: tofu, lemon juice, nutritional yeast, fresh basil, garlic, pepper, salt, walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, dried oregano, dried rosemary, pepper, cremini mushroom, onion, tomato sauce, lasagna noodle
Provided by Merle O'Neal
Categories Dinner
Yield 5 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375º F (190º C).
- 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.
- 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.
- In the food processor chop up mushrooms so that they are in small chunks.
- 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.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) 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.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 31 grams, Fat 45 grams, Fiber 9 grams, Protein 31 grams, Sugar 12 grams
More about "vegan lasagna i recipes"
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (247)Calories 274 per servingCategory Main Dish
- 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.
THE BEST VEGAN LASAGNA | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
BEST VEGAN LASAGNA RECIPE | HOW TO MAKE EASY MEATLESS LASAGNA …
From theedgyveg.com
SIMPLE VEGAN LASAGNA - SIMPLE VEGAN BLOG
From simpleveganblog.com
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE …
From simple-veganista.com
EASY VEGAN LASAGNA RECIPE - VEGAN HEAVEN
From veganheaven.org
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
VEGAN LASAGNA - FOOD WITH FEELING
From foodwithfeeling.com
THE PERFECT VEGAN LASAGNA - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
EASY VEGAN LASAGNA RECIPE | KITCHN
From thekitchn.com
BEST THE PERFECT VEGAN LASAGNA RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (195)Total Time 2 hrsServings 6-8
VEGAN LASAGNA – EMILIE EATS
From emilieeats.com
THE BEST VEGAN LASAGNA - THE HIDDEN VEGGIES
From thehiddenveggies.com
FAVORITE VEGAN LASAGNA (EASY & DAIRY FREE!) – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE VEGAN LASAGNA WITH TOFU RICOTTA | CHATELAINE
From chatelaine.com
THE ULTIMATE VEGAN LASAGNA - THIS SAVORY VEGAN
From thissavoryvegan.com
VEGAN LASAGNA WITH TOFU RICOTTA
From worldofvegan.com
VEGETABLE LASAGNA - VEGAN HEAVEN
From veganheaven.org
BEST EVER VEGAN LASAGNA - GOOD FOOD FROM THE HEART
From goodfoodfromtheheart.com
AN INSTANT CLASSIC: VEGAN LASAGNA | PETA
From peta.org
VEGAN LASAGNA – THE ULTIMATE HOMEMADE ITALIAN RECIPE
From micadeli.com
EASY & HEALTHY VEGAN LASAGNA - HEALTH MY LIFESTYLE
From healthmylifestyle.com
HEARTY VEGETABLE VEGAN LASAGNA RECIPE - PAMELA SALZMAN
From pamelasalzman.com
VEGAN LASAGNA WITH TOFU RICOTTA - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
VEGAN LASAGNA RECIPE - SHE LIKES FOOD
From shelikesfood.com
RAW VEGAN LASAGNE 2022 - RAW FOOD RECIPE PDF & VIDEO
From therawchef.com
VEGAN LASAGNA - PART 2: MAKING THE PASTA RECIPE VIDEO
From ifood.tv
VEGAN LASAGNA - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
SERIOUSLY THE BEST VEGAN LASAGNA - THIS HEALTHY KITCHEN
From thishealthykitchen.com
THE BEST VEGAN LASAGNA RECIPE | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
EASY VEGAN LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
THE EASIEST VEGAN LASAGNA - LOVING IT VEGAN
From lovingitvegan.com
BEST EASY VEGAN LASAGNA RECIPE (GLUTEN FREE OPTION)
From thebananadiaries.com
VEGAN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST VEGAN LASAGNA EVER - HUMMUSAPIEN
From hummusapien.com
VEGAN LASAGNA RECIPE - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
THE VEGAN LASAGNA GARDEN
From theveganlasagnagarden.com
EASY VEGAN CROCKPOT LASAGNA - MY QUIET KITCHEN
From myquietkitchen.com
VEGAN LASAGNA BOLOGNESE RECIPE | FEASTING AT HOME
From feastingathome.com
THE INTERNET'S BEST VEGAN LASAGNA | DELICIOUS EVERYDAY
From deliciouseveryday.com
VEGAN LASAGNA | FAST & EASY! - DETOXINISTA
From detoxinista.com
You'll also love