Irresistible Vegan Lasagne

Irresistible Vegan, Plant Based Lasagne 

Creamy Vegan Lasagna: A Hearty and Satisfying Comfort Food

Introduction:

Indulge in the ultimate comfort food with this delicious and easy-to-make vegan lasagna recipe. Packed with layers of rich marinara sauce, creamy ricotta, and fresh spinach, this lasagna is sure to please even the most discerning taste buds.

Key Features:

• Vegan and dairy-free

• Easy to prepare

• Make-ahead friendly

• Packed with flavor and nutrients

• Customizable to your preferences

Ingredients:

• For the Red Lentil Marinara:

  • 1 cup dried red lentils

  • Water (amount will depend on your desired consistency)

  • 2 jars (25 ounces each) marinara sauce (choose your favorite brand!)

• For the Vegan Ricotta:

  • 1 1/2 cup raw cashews

  • 1 block (14.5 ounces) firm tofu, patted dry

  • 3/4 cup nutritional yeast

  • 4 tablespoons fresh lemon juice

  • 1/2 teaspoon salt

  • 2 teaspoon dried basil

  • 2 teaspoon dried oregano

  • 2 teaspoon garlic powder

• For the Lasagna Assembly:

  • 3 cups baby spinach

  • 1 box lasagna noodles (around 12, regular, gluten-free, or whole wheat all work)

  • Vegan mozzarella cheese (optional, for an extra cheesy topping)

Instructions:

1. Cook the Red Lentils: Rinse the lentils and add them to a saucepan with enough water to cover them by about an inch. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20 minutes. Drain the lentils and return them to the pot. Stir in the marinara sauce and set aside.
   
   
   
   

2. Make the Vegan Ricotta: In a food processor, grind the cashews until fine and crumbly. Add the tofu chunks, nutritional yeast, lemon juice, salt, spices, and garlic powder. Pulse until well combined and smooth. If it's too thick, add a couple of tablespoons of water to help blending.
   
   
   
   

3. Assemble the Lasagna: Preheat your oven to 350°F (175°C). Spread about 1 cup of the marinara sauce in the bottom of a large baking dish. Top with a layer of uncooked lasagna noodles. Dollop half of the vegan ricotta cheese on top, then add half of the spinach. Repeat with another layer of marinara sauce, lasagna noodles, remaining ricotta cheese, and spinach. Finish with a final layer of lasagna noodles and the remaining marinara sauce.
   
   
   
   

4. Bake and Enjoy: Cover the dish tightly with foil and bake for 40 minutes. If using vegan mozzarella, prepare it now (or use store-bought shredded cheese). After 40 minutes, remove the foil and top with the cheese. Bake uncovered for an additional 20 minutes, or until bubbly and golden brown.
   
   
   
   

5. Serve and Store: Let the lasagna cool for at least 15 minutes before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for months.  

6. Tips:

7. Use a marinara sauce you enjoy, or try making your own from scratch!

8. If your vegan ricotta isn't as smooth as you'd like, add a splash of water at a time until it reaches the desired consistency.

9. Want to add more veggies? Roasted zucchini, yellow squash, red onion, butternut squash, cauliflower, mushrooms, or sweet potato are all delicious additions. Layer them in with the spinach.

10. This recipe works well with gluten-free or whole wheat lasagna noodles.

11. Variations:

12. Meaty Lasagna: Substitute vegan ground beef, like Beyond or Impossible Meat, for the lentils. Cook the vegan ground beef in a pan until browned, then stir it into the marinara sauce before assembling the lasagna.

13. Nut-Free Lasagna: Use store-bought vegan cheese shreds for the topping and omit the cashews from the ricotta. Add another block of tofu and adjust seasonings to taste.

Enjoy this mouth-watering plant based lasagne