Game-Changing Vegan Lasagna
It’s cheesy, it’s flavourful, it may well be the perfect lasagna. There are a few different components to assemble here, but with the use of a food processor it comes together much more quickly than you’d expect.
Equipment
Ingredients
Filling
- 1 tbsp olive oil extra virgin
- 3 large carrots
- 1 red pepper
- 1 medium sweet onion
- 1 small butternut squash
- 1 handful spinach chopped
- salt to taste
- no-boil lasagna noodles
- vegan cheese shreds optional (I prefer Daiya mozzarella shreds)
Vegan Riccotta
- 1 cup raw cashews
- 1 350g block firm tofu
- ½ cup nutritional yeast
- 1 tsp each: garlic powder, salt, dried oregano, dried basil
- 3 tbsp lemon juice
Tomato Sauce Base *see notes
- 1 28 oz can diced tomatoes
- 1/4 cup fresh basil chopped, plus extra for garnish
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Topping
- Miyokos Liquid Cheese (I use about half a bottle per lasagna)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- To prepare the veggies: Chop all of the vegetables independently in the food processor to prevent overprocessing ingredients. (i.e. First process the onion, then remove and set aside, then process the carrots and remove, etc.). Then, in a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, pepper, butternut squash, onion and salt. Cook, stirring every couple of minutes until the veggies are starting to turn golden on the edges, about 8-12 minutes.
- Add a few large handfuls of chopped spinach. Cook, stirring frequently, until the spinach has wilted. Remove the skillet from heat and set aside.
- To make the vegan ricotta: First add the cashews and process until they look like coarse sand. Then add the remaining ingredients and pulse to combine, until smooth.
- *Meanwhile, to prepare the tomato sauce (omit this step if using pre-made sauce): Pour the tomatoes into a mesh sieve and drain off the excess juice. Then, transfer the tomatoes to the bowl of a food processor. Add the basil, oil, garlic, salt and red pepper flakes. Pulse the mixture to combine, until the tomatoes are broken down finely. Set the mixture aside into a bowl for later.
- Vegetables, continued: Transfer the cooked veggies to the food processor. Add the vegan ricotta and pulse a few times to incorporate the veggies and ricotta together, careful not to over process.
- Assembly: Spread approximately 1/2 cup of the tomato sauce evenly over the bottom of a 9×13″ baking dish. I like this dish. Layer lasagna noodles on top (snap off their ends to fit or you can slightly overlap them if necessary). Spread half the ricotta cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then (optional) sprinkle 1/2 cup shredded Daiya Cheese on top.
- Top with more noodles, followed by the remaining ricotta cheese mixture.
- Top with the final layer of noodles, then spread the rest of the tomato sauce on top. Pour a thin layer of Miyokos liquid cheese on top.
- Carefully wrap tin foil (or parchment paper) to the top of the baking dish, avoiding contact with the cheese. Bake, covered, for 20 minutes and then continue cooking, uncovered, for 10 minutes more. Then, set to broil for a few minutes to set the Miyokos. (If you are not using a broil safe dish, I recommend adding an extra 5-10 minutes cook time and moving the lasagna onto a higher rack to best set the Miyokos).
- Remove from oven and let the lasagna cool for a few minutes. Garnish with basil or parsley over the top, then slice and serve.
Notes
Tips & Variations
- *Want to save time? You can easily skip the homemade tomato sauce and use 2 jars of prepared marinara sauce instead (I love sweet basil flavours)
- *As someone who used to vow off of all vegan cheese when I first started eating this way, Daiya was originally on my “never have again” list. However, in Canada anyway, they have changed the recipe to include an oat cream blend which makes it much more palatable. You can either omit the cheese (I often do), or use a different shred if you prefer.
- I strongly recommend keeping the butternut squash in this recipe, but you can substitute it for zucchini if desired.
- Feel free to mix and match the sauteed veggies to your preferences. Mushroom and green zucchini are also nice sauteed along the base recipe. Or you can completely sub the vegetables for a vegan meat, such as seasoned Beyond Meat.
Tried this recipe?Please leave a review!!
