Vegan Lasagna Recipe
Lasagna is a great option for weekends, holidays, or to impress your friends and family. This plant-based version of your Italian favorite is perfect for your special occasion. It also freezes well, so be sure to make extra!
Vegan Lasagna
Bolognese Sauce
150 g textured vegetable protein (dried)
1 tsp browning sauce
1 cup tomato sauce
5 cloves garlic (minced)
1 onion (medium, diced)
1 green bell pepper
1 tsp salt
1 tsp oregano
1 tsp basil
Vegan Ricotta
100 g silken tofu
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp salt
Lasagna
16 oz lasagna pasta
100 g vegan mozzarella
Instructions
Vegan Ricotta
Heat a small pot on your stovetop.
Blend all ingredients in a food processor or blender.
Pour your tofu mixture into the pot, then cook for about 3 minutes. At this point, small lumps should start showing up.
Bolognese Sauce
Soak textured vegetable protein in water for about 20 minutes.
Heat your saucepan and grease with olive oil.
Add garlic, onion, and green bell pepper to pan. Sautee until onion becomes transparent.
Drain water from TVP (textured vegetable protein), and add to saucepan.
Add browning sauce, mix well, then add tomato sauce.
Add oregano, basil, salt, and pepper. Stir and continue cooking for 3 minutes.
Lasagna
Preheat oven to 350°F (176°C).
Boil lasagna pasta in a large pot for about 10 minutes.
Cover the bottom of your lasagna pan with a layer of bolognese sauce. Then, add a layer of pasta. Add a generous amount of ricotta, and more bolognese sauce. Finally, top with some of your vegan mozzarella. Repeat this process until the lasagna pan is full. On the top layer, add extra cheese.
Bake for 30 minutes, or until cheese is completely melted.