Cheesy Vegan Lasagna Recipes

THE ULTIMATE VEGAN LASAGNA

Steps:

• Prepare the lasagna noodles. Bring a large pot of water to a boil. Add the lasagna noodles and cook for 4 minutes, stirring regularly so they don't stick. Drain the noodles and rinse them with cold water. Transfer the noodles to a bowl of water to stop them from cooking. Place the noodles in a single layer on a parchment lined baking sheet - use 2 baking sheets if needed. Set aside.
• Place the same pot back on the stove. Heat the olive oil over medium heat. Add the onion, garlic, salt, pepper and red pepper flakes. Stir to combine and cook for 2 minutes. Add the sausage and break it apart with a wooden spoon. Cook for a couple minutes or until it begins to brown. Add a splash of water to the pot to deglaze the pan - scraping down the brown bits.
• Add the fire roasted tomatoes, marinara, tomato paste and Italian seasoning to the pot and stir to combine. Cook for at least 15 minutes, stirring frequently - you can cook this longer if you have the time. Right before assembling add the fresh parsley.
• Combine all of the filling ingredients in a bowl and stir to combine. Set aside.
• Combine the topping ingredients and mix until smooth. Set aside.
• Preheat the oven to 375 degrees. To assemble add 1 cup of the sauce to the bottom of a 9x13 baking dish. Add a layer of lasagna noodles, followed by 1.5 cups sauce and 1/2 of the ricotta mixture. Repeat with noodles, sauce and ricotta. For the final layer add a layer of noodles, the rest of the sauce and pour over the cream cheese mixture.
• Spray a piece of foil with non-stick spray and cover the lasagna. Bake in the oven for 30 minutes. Remove the foil and cook for an additional 10 minutes.** You can remove the lasagna now, or for an extra crispy top, turn the oven to broil. Cook for an additional 3-5 minutes until browned and bubbly on top - be sure to keep an eye on it so it doesn't burn.
• Remove from the oven and allow the lasagna to rest for 10 minutes. Cut into 8 pieces and top with fresh parsley.

VEGAN LASAGNA RECIPE

Steps:

• If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

BEST VEGAN LASAGNA RECIPE

Steps:

• Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don't stick together.
• Set aside a cup of vegan mozzarella cheese (this will be for the top layer).
• While pasta is boiling (it took 10 minutes for me) heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.
• Add in the vegan beefless crumbles/veggie chunks/crumbled veggie burgers and stir to combine. Cook for about 3 minutes. Depending on yours, you may need to add a bit more salt at this point. Taste and add accordingly. Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Taste and add salt accordingly. Remove from heat and set aside.
• In a 13" x 9" pan, add 1/2 cup of "meat" marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.
• Next, add about some of the "meat" marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.
• Repeat layers until you've reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.
• Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

"CHEESY" VEGAN LASAGNA

Steps:

• Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
• Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.