Here is my plant based recipe for lasagna! One of my favorites to serve my friends who are not plant based/vegan. They always rave about it and ask for more. I try to make a large pan because this always goes quick! If you decide to make please tag me! IG @livinvegetarian and Facebook Livinvegetarian! Also follow me on twitter @livinvegetarian. As always thanks for your support!
For the sauce:
- (2 )14 ounce cans of tomato sauce
- (1) 14 ounce can of diced tomatoes (Italian flavor)
- (1) fresh tomato chopped
- (1) can of tomato paste
- 1 1/2 tablespoon of Italian seasoning
- 1 tablespoon of salt ( more to taste later)
- 1 teaspoon pepper (more to taste later)
- 4 cloves of garlic minced
- 1 medium onion chopped
- Additional vegetables ( I added carrots,zucchini and spinach)
- 1 teaspoon dried basil (5 fresh leaves roughly chopped)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Protein: Light life plant based ground ( or your choice of plant based ground)
Oven Ready Lasagna noodles:1 package
Vegan Shredded Mozzarella Cheese ( I get mine from Aldi)
For the Vegan “Cheeze”:
- 1 block of silken tofu
- 2 tablespoons nutritional yeast
- 1/4 cup water ( may add a little more as needed)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Start by adding 1 tablespoon of oil to a pot and heat.
Then add onions and saute for 1 minute then add garlic and saute until soft.
Next add both cans of tomato sauce and diced tomato with liquid and stir.
Add all spices, onion and garlic powder to sauce and stir well.
Add additional veggies (if you choose) and stir bring to a boil.
Cover then turn to low and simmer.
Next heat a little oil in another pan and brown your plant based meat. Add 1/4 teaspoon of garlic and onion powder when browning. After you brown add to your sauce and stir. Cover and continue to simmer on low.
Vegan Ricotta “Cheeze”
In a bowl add silken tofu, nutritional yeast, salt, pepper and mix well. Will be a little chunky but that’s okay. It will resemble ricotta cheese.
Assembling Lasagna:
Spread a thin layer of vegan meat sauce in bottom of baking dish.
Make a layer of oven ready lasagna noodles.
Spread an even layer of vegan ricotta cheeze mixture.
Spread another layer of vegan meat sauce.
Repeat layers two times.
Top with noodles and vegan shredded mozzarella.
Then cover with foil. Place in oven and bake at 350 degrees for 30 minutes. Take foil off and let cheese melt for an additional 10 minutes.
Serve with Salad and Bread.
Livin Vegetarian 