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- Pasta bakes
- Vegetable lasagne
Layers of rich tomato sauce, tofu and lasagne sheets - a delicious and hearty vegan recipe.
185 people made this
- 2 tablespoons olive oil
- 1 onion, chopped
- 10 cloves garlic, minced
- 4 (400g) tins whole plum tomatoes
- 5 tablespoons tomato purée
- handful chopped fresh basil
- pinch chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 (500g) packet lasagne sheets
- 1kg (2 1/4 lb) firm tofu
- 6 cloves garlic, minced
- handful chopped fresh basil
- handful chopped parsley
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 800g (1 3/4 lb) frozen spinach, thawed and drained
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- Make the sauce: In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
- Preheat the oven to 200 C / Gas mark 6.
- Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagne: Spread 250ml of the sauce in the bottom of a 23x33cm (9x13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
- Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.
Reviews & ratingsAverage global rating:(193)
Reviews in English (145)
I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead.-24 Jul 2008
by Stephanie Tunney
I make a lasagna almost identical to this, and it is delicious. use firm tofu, but use silken instead of water packed, then it won't be dry. i also found that my first time making this it took me a lot longer than times afterward. I guess i just had to get the hang of making lasagna-24 Jul 2008
Did not enjoy this AT ALL!-05 Mar 2010
Recipe of Ultimate Healthy Vegan lasagna
Healthy Vegan lasagna. Browse our great range of cookware. Step-by-step explained vegan recipes A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.
We're replacing traditional mozzarella and ricotta with cashew-based sour cream. It's easy to whip up in a blender. I'm still amazed by how well this "sour cream" concoction replaces all kinds of creamy, dairy-based cheeses and sauces.
Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, healthy vegan lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Healthy Vegan lasagna is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Healthy Vegan lasagna is something which I have loved my whole life.
Browse our great range of cookware. Step-by-step explained vegan recipes A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food.
To begin with this recipe, we have to prepare a few ingredients. You can cook healthy vegan lasagna using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Healthy Vegan lasagna:
I've taste tested a LOT of lasagna in my life – and I can tell you this is simply the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. Mix and set aside to thicken. Bring a large pot of water to boil and prepare the lasagna noodles according to package instructions.
Instructions to make Healthy Vegan lasagna:
- Heat olive oil in pan, and add a ton of minced garlic (or how ever much you prefer) cook for 1-2 mins.
- Add chopped mushrooms and vegan sausage chopped (you can use normal sausage) to pan with the garlic cook 3-4 mins.
- And frozen or fresh chopped spinach to the pan cook until wilted.
- Add ingredients that was in pan to a bowl and add a package of kite hills vegan ricotta and red pepper flakes and mix together.
- While doing steps above cook your banza pasta (chickpea pasta) as directed BUT ONLY COOK FOR 5 MINUTES (or else it will turn into mush).
- Once pasta is cooked add to bowl with everything else and mix together..
- Get an oven safe dish and add your fave red pasta sauce to the bottom and some vegan parmesan, next add your pasta mixture, then Add another layer of pasta sauce and more vegan cheese to top it off..
- Place in oven @ 350 for 15-20 mins, and enjoy.
Classic Italian lasagna made vegan, gluten free and nut free. This healthy vegan lasagna is great for a family get together, a dinner party or a weekly meal prep. Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Optional: Drizzle pasta with a little oil to prevent sticking.
So that is going to wrap it up with this exceptional food healthy vegan lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Vegan Mexican Lasagna
When I first went vegan in college I made a lot of really, really bad food. Like, incredibly terrible. I’m still friends with the boyfriend I had at the time and he never lets me forget about the night I followed a recipe for “vegan mac and cheese” that called for way too much mustard. It was easily one of my biggest cooking fails! Funny enough, my current favorite vegan macaroni and cheese recipe contains a tiny bit of Dijon and I always internally giggle when I add it to the sauce.
Anyway, another recipe I followed around this time was a Tortilla and Black Bean Pie I found on the Martha Stewart website (this was before Pinterest - or at least before I knew what Pinterest was). It was much tastier than the mustard disaster. In fact, I consider it one of my first cooking successes. This Vegan Mexican Lasagna is my loose interpretation of what I remember making in my tiny studio apartment all those years ago.
If you have our cookbook, Frugal Vegan , I hope you’ve tried my Easy Vegan Enchiladas recipe. It’s a version of a recipe my dad used to make when I was growing up. This Vegan Mexican Lasagna has a similar flavor profile and addictive quality. I’ve successfully made it with both corn tortillas and flour tortillas. While I usually prefer to use corn tortillas in my cooking, I have to admit that the flour tortillas took this dish to a new level. Since they’re softer, it reminded me more of a traditional lasagna. Swoon.
Something else you can try if you feel like getting creative is using soyrizo instead of refried beans. Trader Joe’s carries it in the refrigerated section near the tofu, and I’ve also bought it at Von’s. I haven’t looked for soyrizo at Whole Foods but I’m sure they carry it. I suspect it’s sitting on the shelves of your local grocery store, too! Since soyrizo already super flavorful, there’s no need to season it as the recipe is written with the refried beans. Just add it to the pan with the onion, jalapeño, and garlic and heat through before adding the remaining ingredients.
Our Vegan Mexican Lasagna is layered with soft tortillas, creamy refried beans, and veggies from your garden (or your pantry). It’s a great meal prep recipe since it freezes well, and it’s ideal for feeding a crowd a single slice is super filling. Don’t forget to top it off with fresh cilantro and avocado before serving!
How many serves in this vegan lasagna?
This serves 8. So it’s ideal if you have a big family or you’re having friends over.
But even if it’s just two of you like in my house, then make it anyway!
We just eat this for lunch and dinner two days in a row. I love not having to think about what’s for dinner (or lunch) for a coupla days.
You can reheat and serve OR just eat it cold the next day (as we do). It’s amazingly good cold too.
Use a high-quality pasta sauce.
The only other “must” for this recipe: find a high-quality pasta sauce! Alex and I made this dairy free lasagna recipe especially to use pasta sauce because: let’s face it! Lasagna takes a while to make. There are lots of high-quality pasta sauces these days, even organic. Find your favorite and use it for this lasagna: it truly speeds up prep time. You could of course substitute your favorite homemade marinara sauce. For this recipe, we used Simply Nature Organic Tomato & Basil Pasta Sauce from ALDI. It had fantastic flavor and really made this vegan lasagna shine.
- 2 cups (475ml) unflavored, unsweetened almond milk
- 1 bay leaf
- 5 sprigs thyme
- 10 whole black peppercorns
- 3 medium cloves garlic, crushed
- 3 tablespoons (45ml) refined neutral coconut oil (see note)
- 3 tablespoons (25g) all-purpose flour
- Generous pinch freshly grated nutmeg
- Kosher salt and freshly ground white or black pepper
- 1 recipe Vegan Seitan and Mushroom Ragù Bolognese
- 1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water
In a small saucepan, combine almond milk with bay leaf, thyme, peppercorns, and garlic. Bring to a bare simmer, then lower heat to maintain a bare simmer for 20 minutes. Strain almond milk into a heatproof measuring cup and discard aromatics.
In a small saucepan, heat coconut oil over medium heat until melted. Add flour and cook, whisking, until raw flour smell is gone, about 2 minutes.
Whisking constantly, add infused almond milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until béchamel sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Stir in nutmeg and season with salt and pepper.
Stir 1/2 cup (120ml) vegan béchamel sauce into vegan Bolognese sauce.
Preheat oven to 425°F (220°C). Drain pasta well. In a 9- by 13-inch baking dish, lay down a single layer of lasagna sheets to cover the bottom of the dish. Spread a thin, even layer of Bolognese sauce on top, then drizzle lightly with some of the remaining béchamel sauce. Repeat in alternating layers of pasta, Bolognese sauce, and béchamel sauce until baking dish is full and/or any of the components is used up. The final layer should be Bolognese sauce with béchamel drizzled on top.
Set baking dish on a rimmed baking sheet and bake until lasagna is browned on top and bubbling, about 25 minutes. Let lasagna rest 20 minutes before serving. Cut individual portions and serve while still warm.
Vegan Tofu Spinach Lasagna Recipe
The tofu "ricotta" has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with.
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice
Preheat oven to 350 degrees F (180 degrees C, or gas mark 4).
Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.
Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.
SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.
This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.
Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009
Origins of Lasagna
Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated!
Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source)
But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!
- For the Dairy-Free Cheese Sauce:
- 1/4 cup flour
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 2 cups almond milk
- 2 teaspoons cider vinegar
- Optional: 1/2 tablespoon olive oil
- For the White Sauce:
- 3 tablespoons olive oil
- 1/3 cup flour (all-purpose)
- 1 large clove garlic (finely chopped)
- 3 cups almond milk
- 2 bags/20 ounces spinach (frozen but thawed and pressed between paper towels)
- 1/2 teaspoon salt (plus more to taste)
- For the Lasagna:
- 1 teaspoon olive oil
- 8 ounces lasagna noodles
- 1 recipe dairy-free ricotta (see head note)
Preheat the oven to 400 F.
Make the cheese sauce. Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar, and oil (if using), stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.
Make the white sauce. In a small saucepan, heat the olive oil over medium heat. Stirring constantly, add the flour and garlic and cook until the flour smells slightly toasty, about 2 minutes. Gradually add the almond milk, whisking until the mixture is consistent. Bring the sauce to a boil, turn down the heat to low and cook until the sauce is thickened, about 4 minutes. Add the spinach and salt to taste. Remove the pan from heat and set aside.
Meanwhile, bring several cups of salted water to a boil in a medium-sized stockpot. Add the olive oil and the lasagna noodles. Boil about 2 minutes less than the manufacturer’s instructions, drain the noodles in a colander and rinse with cold water.
Assemble the lasagna. Pour a small amount of the cheese sauce in the bottom of a 9” x 13” casserole dish. Place a single layer of the cooked noodles on top of the sauce, followed by a small amount of the white sauce, followed by the dairy-free ricotta, followed by another layer of noodles. Repeat until all the noodles are used, alternating the white sauce with the cheese sauce, finishing with the cheese sauce on top. Bake lasagna until golden brown on top, about 40 minutes. Serve warm.
My Lasagne recipe is probably the best ever..in my opinion. Rich, creamy, cheesy & indulgent. My vegan lasagne Is very much inspired by a traditional lasagnes which I used to make a lot before going vegan. Making a rich vegan ragu & creamy vegan béchamel sauce its actually better than the lasagne's I used to make before going vegan. You must try it!! big love @gazoakley
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Heres my recipe for the most indulgent, cheesy vegan lasagne ever – https://www.avantgardevegan.com/recipes/lasagne/
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In todays video I show you how to make #Lasagne .
My Lasagne recipe is probably the best ever..in my opinion. Rich, creamy, cheesy & indulgent. My vegan lasagne Is very much inspired by a traditional lasagnes which I used to make a lot before going vegan. Making a rich vegan ragu & creamy vegan béchamel sauce its actually better than the lasagne’s I used to make before going vegan. You must try it!! big love @gazoakley