5 Best Vegan Lasagna Recipes

delicious vegan lasagna recipes

If you think vegan lasagna is just a pile of boring veggies, think again! You're about to discover five mouthwatering recipes that'll change your mind. From a colorful Hearty Vegetable Lasagna to a rich Creamy Cashew Ricotta version, there's something for everyone. And trust me, once you try the Lentil Bolognese or the zesty Pesto and Roasted Red Pepper, you'll be hooked. Ready to impress your taste buds?

Hearty Vegetable Lasagna

Hearty vegetable lasagna is a delicious and satisfying dish that showcases a variety of colorful vegetables layered with rich marinara sauce and creamy vegan cheese. This dish is perfect for a family dinner, potluck, or gathering, as it isn't only filling but also packed with nutrients.

The combination of roasted vegetables with the hearty pasta and savory sauce makes for a comforting meal that everyone will love, regardless of their dietary preferences.

Ingredients:

  • 9 lasagna noodles (gluten-free if desired)
  • 2 cups marinara sauce
  • 1 medium zucchini, sliced
  • 1 medium eggplant, diced
  • 1 red bell pepper, diced
  • 1 cup spinach leaves
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup vegan ricotta cheese
  • 1 cup vegan mozzarella cheese, shredded
  • Olive oil
  • Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). In a skillet, heat a drizzle of olive oil over medium heat and sauté the onion and garlic until fragrant.

Add the zucchini, eggplant, bell pepper, and mushrooms, cooking until the vegetables are tender. Season with basil, oregano, salt, and pepper.

In a baking dish, spread a layer of marinara sauce, followed by three lasagna noodles. Add half of the sautéed vegetables, half of the vegan ricotta, and a sprinkle of vegan mozzarella.

Repeat the layers, finishing with noodles topped with marinara sauce and the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.

Extra Tips:

For an extra depth of flavor, consider roasting the vegetables before adding them to the lasagna; this will caramelize their natural sugars and improve their taste.

You can also customize the recipe by adding different vegetables or spices according to your preference. If you're looking for a creamier texture, feel free to mix in a bit of vegan sour cream or cashew cream with the ricotta.

Finally, let the lasagna sit for about 10 minutes after removing it from the oven; this will help it set and make it easier to slice. Enjoy your hearty vegetable lasagna!

Creamy Cashew Ricotta Lasagna

creamy vegan cashew lasagna

Creamy Cashew Ricotta Lasagna is a delicious and satisfying vegan alternative to traditional lasagna that will impress even the most devoted cheese lovers. This recipe features layers of creamy cashew ricotta, fresh vegetables, and rich marinara sauce, all baked to bubbly perfection. Not only is it a hearty meal, but it's also packed with nutrients, making it a wholesome choice for any occasion.

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Ingredients:

  • 2 cups raw cashews (soaked for at least 4 hours)
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup spinach (fresh or frozen, thawed)
  • 2 cups marinara sauce
  • 9-12 lasagna noodles (preferably whole grain or gluten-free)
  • 1 zucchini, thinly sliced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • Fresh basil leaves (for garnish)

Instructions:

Start by preheating your oven to 375°F (190°C). In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, and salt, blending until smooth and creamy.

In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3-4 lasagna noodles over the sauce, followed by half of the cashew ricotta, a layer of spinach, zucchini, bell pepper, and mushrooms.

Repeat the layering process, finishing with a layer of noodles topped with remaining marinara sauce. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until heated through and the top is slightly golden.

Let it cool for a few minutes before slicing and garnish with fresh basil leaves.

Extra Tips:

For the best flavor and texture, make sure to soak the cashews long enough to achieve a creamy consistency.

Feel free to customize the vegetables based on what you have on hand or prefer, as this dish is versatile and can accommodate various seasonal produce.

If you're short on time, you can use store-bought vegan ricotta instead of making your own.

Additionally, allow the lasagna to rest for a few minutes after baking to help it set and make serving easier. Enjoy your delicious, plant-based lasagna!

Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna is a delightful and hearty vegetarian dish that packs a punch of flavor and nutrition. Layered with tender noodles, rich tomato sauce, sautéed spinach, and mushrooms, as well as creamy vegan ricotta, this lasagna is perfect for both weeknight dinners and special occasions.

It's not only easy to prepare but also a great way to incorporate more vegetables into your meals while satisfying your cravings for comfort food.

Ingredients:

  • 9 lasagna noodles (preferably whole grain)
  • 2 cups fresh spinach, chopped
  • 2 cups mushrooms, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 cup tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegan ricotta cheese (store-bought or homemade)
  • 1/4 cup nutritional yeast (optional)
  • Olive oil for sautéing

Cooking Instructions:

Preheat your oven to 375°F (190°C).

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In a large skillet, heat a drizzle of olive oil over medium heat and sauté the diced onion and minced garlic until fragrant and translucent. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.

Stir in the chopped spinach, cooking until wilted.

In a separate bowl, combine the crushed tomatoes, tomato sauce, basil, oregano, salt, and black pepper.

Spread a thin layer of the tomato mixture at the bottom of a baking dish. Layer 3 lasagna noodles, followed by half of the vegetable mixture, half of the vegan ricotta, and a portion of the tomato sauce.

Repeat the layers, finishing with the remaining noodles and sauce on top. Optionally, sprinkle nutritional yeast over the last layer for added flavor.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until bubbly.

Extra Tips:

For a creamier texture, you can blend the vegan ricotta with a little almond milk or cashew cream before adding it to the layers.

Feel free to customize the vegetable filling by adding zucchini, bell peppers, or any other favorite vegetables you may have on hand.

If you prefer a more robust flavor, consider adding a pinch of red pepper flakes for a spicy kick.

Leftovers can be stored in the refrigerator for up to 3 days and are perfect for reheating, making this dish not only delicious but also convenient for meal prep!

Lentil Bolognese Lasagna

lentil bolognese lasagna recipe

Lentil Bolognese Lasagna is a hearty and satisfying vegan comfort food that layers rich lentil Bolognese sauce with creamy plant-based ricotta and sheets of pasta. This dish isn't only packed with flavor but also provides a good source of protein and fiber from the lentils. Perfect for meal prep or a family dinner, this lasagna is sure to impress both vegans and non-vegans alike.

Ingredients:

  • 1 cup green or brown lentils, rinsed and drained
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 9-12 lasagna noodles (gluten-free if desired)
  • 1 cup spinach (fresh or frozen)
  • 1 cup cashews, soaked in water for at least 2 hours
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 cup plant-based milk (almond, soy, or oat)
  • Olive oil for sautéing

Instructions:

In a large pot, heat a splash of olive oil over medium heat and sauté the onion, carrots, and celery until softened, about 5-7 minutes.

Add the garlic and cook for another minute, then stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.

Pour in enough water to cover the lentils by about an inch, then bring to a boil. Reduce the heat and simmer for 25-30 minutes or until the lentils are tender.

While the lentils are cooking, prepare the cashew ricotta by blending soaked cashews, nutritional yeast, lemon juice, and plant-based milk until smooth and creamy.

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Once the lentils are done, stir in the spinach until wilted.

To assemble, spread a layer of lentil Bolognese in a baking dish, followed by a layer of lasagna noodles, then dollops of cashew ricotta.

Repeat the layers, finishing with a layer of Bolognese on top. Bake at 375°F (190°C) for 30-35 minutes until bubbly.

Extra Tips:

For a deeper flavor, consider adding finely chopped mushrooms to the lentil Bolognese mixture.

You can also experiment with different vegetables such as zucchini or bell peppers.

If you prefer a creamier lasagna, feel free to add more plant-based milk to the cashew ricotta.

Let the lasagna cool for about 10 minutes before slicing to help it hold its shape.

Leftovers can be stored in the fridge for up to 5 days or frozen for future meals.

Enjoy this delicious and nutritious dish!

Pesto and Roasted Red Pepper Lasagna

Pesto and Roasted Red Pepper Lasagna is a vibrant and flavorful twist on traditional lasagna, combining the rich tastes of homemade pesto with the sweetness of roasted red peppers. This vegan version isn't only packed with nutrients but also offers a satisfying depth of flavor that will please even non-vegans.

Layered with gluten-free lasagna noodles, a creamy cashew cheese filling, and fresh spinach, this dish is perfect for a cozy family dinner or a potluck gathering.

Ingredients:

  • 9-12 gluten-free lasagna noodles
  • 2 cups fresh spinach
  • 1 cup roasted red peppers, sliced
  • 1 cup homemade or store-bought vegan pesto
  • 1 cup cashews, soaked for 4 hours and drained
  • 1/2 cup nutritional yeast
  • 1/4 cup almond milk
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, salt, and pepper until smooth and creamy to create the cashew cheese mixture.

In a baking dish, spread a thin layer of pesto on the bottom, then layer 3-4 lasagna noodles over it.

Next, spread half of the cashew cheese mixture, followed by a layer of spinach and roasted red peppers.

Repeat the layers, finishing with a layer of noodles topped with pesto and any remaining cashew cheese.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until heated through and slightly golden on top.

Let it cool for a few minutes before serving.

Extra Tips:

To enhance the flavors of your Pesto and Roasted Red Pepper Lasagna, consider adding other vegetables such as zucchini or mushrooms for added texture and nutrients.

If you prefer a bit of heat, sprinkle some red pepper flakes into the cashew cheese mixture.

Additionally, you can prepare the lasagna a day in advance and store it in the fridge, allowing the flavors to meld beautifully.

When ready to serve, simply reheat in the oven until warmed through. Enjoy this delicious dish with a side salad for a complete meal!


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