Lasagna is a beloved dish that combines layers of pasta, rich sauce, and delicious fillings. But if you're looking for a plant-based version that's just as satisfying, you're in the right place! A homemade plant-based lasagna is not only incredibly flavorful but also a great option for anyone following a vegan or vegetarian diet. Let’s dive into how you can create this classic comfort food with a plant-based twist.
Ingredients
For this plant-based lasagna, you'll need the following ingredients:
For the Tofu Ricotta Filling:
2 Cups raw cashews
(1) 14 oz firm tofu- drained from package.
1/2 cup nutritional yeast
1/4 cup lemon juice
1/4 cup water
1 1/2 teaspoon salt
2 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
2-3 cups fresh spinach- copped.
For the Sauce:
1-2 jars of marinara sauce (store-bought or homemade)
1/2 -1 bag of gradein 'Beef' Crumbles.
Fresh basil or parsley (for garnish)
Miyoko's Vegan pour on cheese to drizzle on top
For the Lasagna Layers:
12-15 sheets of lasagna noodles- cook as per package instructions
Instructions
Step 1: Cook the noodles
Cook noodles as per package instructions, drain and set aside.
Step 2: Make the Tofu Ricotta
To make the tofu ricotta, crumble the pressed tofu into a large bowl using your hands or a fork. Add nutritional yeast, lemon juice, water, basil, oregano, garlic powder, and salt. Mix everything together until the tofu resembles the texture of ricotta cheese. Taste and adjust seasoning as needed. If you want a creamier texture, you can blend the mixture for a smoother consistency.
Step 3: Assemble the Lasagna
Now it’s time to build your lasagna! Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, start with a thin layer of the veggie tomato sauce mixture at the bottom. Place your lasagna noodles on top. Spread a layer of the tofu ricotta over the noodles. Sprinkle Beefless crumble on, Follow this with another layer of tomato sauce, followed by a sprinkle of vegan mozzarella if you’re using it.
Repeat the layers: noodles, tofu ricotta, Crumble, sauce, and vegan cheese until all ingredients are used, finishing with a layer of the sauce and than pour on some mozzarella on top. place basil leaves on for color and decoration.
Step 4: Bake
Cover the lasagna with aluminum foil (to prevent it from drying out), and bake it in the preheated oven for 30-35 minutes. After this time, remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and bubbly.
Once done, let the lasagna sit for about 10 minutes before cutting it. This will help the layers set and make it easier to serve.
Tips for the Perfect Plant-Based Lasagna
Add a Vegan Meat Alternative: If you crave a meaty texture, add crumbled plant-based sausage or lentils to the veggie sauce for extra protein.
Use Homemade Tomato Sauce: If you want to elevate the flavor even further, make your own marinara sauce from scratch with fresh tomatoes, herbs, and garlic.
Make it Ahead of Time: Lasagna often tastes even better the next day, as the flavors have time to develop. Assemble the lasagna a day ahead and refrigerate it. When ready to serve, simply bake it.
Experiment with Tofu Substitutes: If you don’t like tofu, try cashew cheese, vegan ricotta, or a simple mixture of mashed avocado and nutritional yeast for a creamy filling.
Conclusion
Homemade plant-based lasagna is a delicious and comforting meal that everyone can enjoy. With layers of savory sauce, creamy tofu ricotta, and hearty noodles, this dish is packed with flavor and perfect for meal prepping or feeding a crowd. It’s a wonderful way to enjoy the classic lasagna while keeping things plant-based, nutritious, and satisfying!
Give it a try, and don’t forget to enjoy each delicious bite!
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