Plant-Based Lasagna

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vegan lasagna

Plant-Based Lasagna

This recipe is not only healthy, is also vegan & dairy free. It's full of protein.
The kids will love it too!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian, Plant-Based American
Servings 6
Calories

Equipment

  • Mixing bowl
  • 8" square glass baking dish
  • Big pot for cooking pasta
  • Medium pan

Ingredients
  

  • 1 Box Plant-based pasta ( only need half ) Whole wheat, chickpea or any other of preference.
  • 1 Block Tofu firm Drain and ready to use
  • 1 Cup Nutrional yeast
  • 4 Garlic cloves Finely chop
  • 1 Cup Cashews Soak in 1/2 cup of warm water
  • 1/2 Yellow onion Finely chop
  • 1 Tbsp Dry bay leaves
  • 1 Tbsp Kosher salt Add more or less if you prefer
  • 1 Tbsp Garlic powder
  • 1 Tbsp Dry oregano
  • 1 Tbsp Black pepper Optional
  • 1 Tbsp Apple cider vinegar Also you can use white vinegar
  • 1/2 Cup Fresh basil Finely chop
  • 1/2 Cup Fresh parsley Finely chop
  • 3 Cups Marinera sauce You can use my marinara recipe or buy the vegan brand of choice.
  • 2 Cups Baby Bella mushrooms Thinly slice
  • 1/2 Cup White Onion Finely chop
  • 3-4 Cups Fresh spinach
  • 1 Tsp Olive oil
  • 1/4 Tsp Olive oil This is for preparing the bakign dish

Instructions
 

Making the Ricotta

  • 1. In a mixing bowl add the garlic, onions and scramble the tofu with hands.
    2. Next add the nutritional yeast and mix.
    3. After mixing the tofu and yeast, add the salt, bay leaves, oregano, garlic powder, black pepper and apple cider ( or white vinegar ).
    4. Next blend the cashews with the warm water they where soaking in, add it to the tofu mixture.
    5. Mixed everything until is combined cover with a plastic wrap and set aside, in the refrigerator until need it.

For the Pasta

  • 1. Add the water to a pot
    2. make sure to add salt to the water and cooked the pasta according to the instrcutions.
    3. Remember you only need half of the pasta.
    4. After the pasta is cooked, cut in half to fit the 8" inch baking dish

For the filling

  • 1. In a medium pan on low heat, add the oil and heat it up
    2. Next add the garlic, onions, baby bella and fresh spinach,
    4. Cooked everything until tender and remove from heat. Set aside

Assembling the Lasagna

  • 1. Pre-heat the oven to 350° F (175°C)
    2. In the 8" inch square baking dish prepared it with 1/4 tsp of olive oil
    3. FIrst add the marinara sauce to the bottom of the baking dish, next place 3 sheets of cooked pasta, add a layer of the mushrooms mixture, sprinkle fresh parsley and basil and the ricotta with a layer of sauce on top.
    4. Continue to do the same process until you build all the layers, for the final layer the top layer add the tofu ricotta and sauce to top it off, sprinkle it with some fresh parley and basil.
    5. Place in the oven for 20 minutes and serve with a side salad of choice.

Notes

  • You can freeze after all the ingredients have cool off, place it in the freezer with two layers of aluminum foil and two layers of plastic wrap to seal flavor in. It will last up to a month without loosing the flavor.
  • If you freeze it, make sure you taw it before reheating.
  • You can double the recipe to have it in hand for the week or to share with others Made this recipe!
    Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe
Keyword Italian, american, Plant-based, easy
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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