Vegan Lasagna

Vegan Lasagna

Crispy, hearty, vegan lasagna.

The Best Vegan Lasagna ever!

I don’t think there is a person on this planet that doesn’t love the home-cooked heartiness of lasagna. For me, it reminds me of family dinners, in cool weather at the kitchen table. Of course, my young self was not yet a vegetarian, never mind a vegan. It hadn’t come to my attention that a plant-based diet was far less cruel than the meal in front of me. As the years went on and I started my quest into vegetarianism and then veganism I found there were a lot of comfort foods that I could no longer eat. Lasagna being one I missed most. As the weather gets crisper, I crave this dish!

Interpreting to be kinder

But, as you know, plant-based diets are not restrictive when it comes to delicious interpretations of the original recipe. With a few minor revisions (or as I like to say corrections), this dish can be suitable for anyone who adheres to a plant-based diet.

The Sauce

Vegan Lasagna is all about the sauce. The reason we let the sauce simmer is to allow for all of the flavours to combine and release into the tomatoes. I find that using fresh basil makes a huge difference in taste, although in a pinch you could use store-bought. If you are missing the cheesiness, add some nutritional yeast as a topping. This is my favourite!

Prep Time: 120 Minutes
Prep Time: 40 Minutes
Total time: 2 Hour 40 Minutes
Servings: 4 - 6 people

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (16 ounce) package lasagna noodles
  • 2 pounds firm tofu
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Saute the onions until they are translucent and soft.
2. Stir in the tomatoes, tomato paste basil and parsley with onions. Add salt and pepper, cover and turn heat to low. Leave to simmer for an hour.
3. In the meantime, boil a pot of salted water and cook the lasagna noodles according to the product instructions. Rain and rinse.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. In a large bowl place tofu, garlic, basil, parsley and salt and pepper. Use your hands to mash the ingredients together so they are well blended.
6. To assemble the lasagna, spread one ladle worth of tomato sauce in the bottom of a medium sized casserole pan. Place noodles over top of sauce and a third of the tofu mix over the noodles. Spread the spinach over the tofu. Repeat this process 2 more times. When finished cover the lasagna with the remainder of the tomato sauce.
7. Cover with foil and bake for 30 - 40 minutes or until top is nice and crispy.
8. Eat and Enjoy!
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Prep Time: 120 Minutes
Prep Time: 40 Minutes
Total time: 2 Hour 40 Minutes
Servings: 4 - 6 people

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (16 ounce) package lasagna noodles
  • 2 pounds firm tofu
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Saute the onions until they are translucent and soft.
2. Stir in the tomatoes, tomato paste basil and parsley with onions. Add salt and pepper, cover and turn heat to low. Leave to simmer for an hour.
3. In the meantime, boil a pot of salted water and cook the lasagna noodles according to the product instructions. Rain and rinse.
4. Preheat the oven to 400 degrees F (200 degrees C).
5. In a large bowl place tofu, garlic, basil, parsley and salt and pepper. Use your hands to mash the ingredients together so they are well blended.
6. To assemble the lasagna, spread one ladle worth of tomato sauce in the bottom of a medium sized casserole pan. Place noodles over top of sauce and a third of the tofu mix over the noodles. Spread the spinach over the tofu. Repeat this process 2 more times. When finished cover the lasagna with the remainder of the tomato sauce.
7. Cover with foil and bake for 30 - 40 minutes or until top is nice and crispy.
8. Eat and Enjoy!
Print

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