Amazing Vegetarian Or Vegan Lasagna Recipes

BEST VEGAN LASAGNA

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
• In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you're having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
• Then, we'll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
• Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
• Spread 3/4 cup tomato sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
• Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
• Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
• Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it's taut so it doesn't touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it's steaming and lightly bubbling at the corners.
• Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it's too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.

AMAZING VEGETARIAN OR VEGAN LASAGNA

Steps:

• Cook lasagna noodles according to the package directions.
• Saute onion and garlic in oil until tender. Add vegeburger or gluten.
• Stir in speggetti sauce and parsley; simmer for 5 minutes.
• Combine tofu and spinach and yeast flakes (if using eggplant instead, don't combine with tofu. Instead slice eggplant into thin pieces and set aside).
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn't have the measurements listed, but it's big).
• Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
• Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
• In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius.

SARAH'S AMAZING VEGETARIAN LASAGNA

Steps:

• Heat olive oil in a large skillet until shimmering.
• Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft.
• Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon.
• Add oregano, parsley, and basil to the sauce.
• Simmer sauce uncovered for about an hour and a half, or until thick.
• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups).
• Layer 4 of the lasagna noodles on top of the sauce.
• Dot the noodles with 1/3 of the ricotta cheese.
• Spread 1 cup of the mozzarella over the ricotta and noodles.
• Spread 1/2 cups of the Parmesan over the mozzarella.
• Repeat steps 7-11 two more times.
• Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
• Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.