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Who doesn't love lasagna? I do! And it's really easy to make a vegan version, I don't know why I haven't shared this recipe with you guys yet. Meat eaters will love this amazing dish and it's perfect for especial occasions or for the weekends. Although it's not a super healthy and light meal, it's better than the traditional recipe because this is made with plant foods, yay!

You can see our vegan ragù or lentil bolognese in the picture below. I've already shared the recipe on the blog and it's one of my all time favorite lentil recipes, you should give it a try.

Making lasagna at home is not difficult at all, but there are some steps you need to follow. We don't usually share many step by step pictures, but as lasagna is not as simple as our recipes usually are, we've included a picture of the lentil bolognese and also you can see a photo of how we assembled the lasagna below.

I could eat lasagna every single day. I LOVE Italian food so much, even more than Spanish food because of its taste and also because Italian food is easier to veganized (unfortunately so many Spanish recipes don't include veggies).

Hope you make and enjoy this vegan lasagna!

Tips:

We used Tofutti grated mozzarella cheese, but feel free to use any other store-bought vegan cheese you like, our vegan Parmesan cheese, nutritional yeast or just omit this ingredient.

You can also use tomato sauce or fresh tomatoes instead of the canned chopped tomatoes.

Add your favorite veggies, spices, herbs, etc.

We used soy milk, but any other plant milk is okay. You can also use another type of flour, but maybe you'll have to add more milk. Even if you use whole wheat flour as we did, maybe you'll also need to add more or less milk if you use a different brand.

Vegan Lasagna

Ingredients

12 oven ready lasagna noodles (0.5 pounds or 250 g)

7 oz vegan cheese (200 g), we used Tofutti grated mozzarella style cheese

For the lentil bolognese:

2 tbsp extra virgin olive oil

1 chopped onion

1 chopped celery stick

1 chopped carrot

1/4 cup red wine (65 g), optional

2 14-ounce cans chopped tomatoes (800 g)

1 tbsp dried oregano

1/2 tsp sea salt

Ground black pepper to taste

14 oz cooked or canned lentils (400 g), rinsed and drained

For the vegan bechamel or white sauce:

4 tbsp extra virgin olive oil

1/2 cup whole wheat flour (60 g)

2 3/4 cups unsweetened plant milk of your choice (690 g)

1 tsp sea salt

1/2 tsp ground nutmeg

Ground black pepper to taste

Instructions

Lentil bolognese:

1. Heat the oil in a frying pan and cook the veggies (onion, celery and carrot) over medium-high heat until golden brown.

2. Add the wine and cook for about 1 to 2 minutes over high heat or until the alcohol evaporates.

3. Add the chopped tomatoes, oregano, salt and pepper, stir and cook over medium-high heat for about 5 to 10 minutes.

4. Add the cooked or canned lentils and cook for another 5 minutes.

5. Blend the lentil bolognese. We used an immersion blender to get a thick consistency, but you can also use a food processor or a blender. Don't over blend. Set aside.

Bechamel or white sauce:

1. Heat the oil in a saucepan.

2. Add the flour and cook over medium-high heat for about 1 to 2 minutes or until it starts to brown. Stir constantly.

3. Pour the milk gently, stirring with a whisk. You can use cold or warm milk, it's up to you. I prefer to add milk at room temperature.

4. When the sauce thickens, add the salt, nutmeg and pepper. Stir and set aside.

Assembling the lasagna:

1. We used oven ready lasagna noodles, but feel free to use any kind of lasagna noodles you want. Cook them according to package directions.

2. Preheat the oven according to package directions. We preheat it to 390ºF or 200ºC.

3. Spread a thin layer of white sauce on the bottom of a baking or casserole dish. Top with a layer of noodles (4 lasagna noodles).

4. Spread a third of the lentil bolognese, then about a third of the white sauce, sprinkle a third of the cheese (see picture number 4) and then top with another layer of noodles (4 lasagna noodles). Repeat these steps twice, but the second time you don't have to top with a layer of noodles.

5. We baked the lasagna at 390ºF or 200ºC for 30 minutes, but the temperature and the baking time can vary depending on your lasagna noodles.

6. Remove from the oven and let rest for at least 10 minutes before cutting and serving.

Nutrition

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Who doesn't love lasagna? I do! And it's really easy to make a vegan version, I don't know why I haven't shared this recipe with you guys yet. Meat eaters will love this amazing dish and it's perfect for especial occasions or for the weekends.

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It's a vegan lasagna! I'm sure Italians would kill me for putting vegan and lasagna in the same sentence, but it's delicious and very easy to make.

It may look like a lot of work, but the only thing that takes time is the baking of the lasagna. Everything else is just prep, and you can do it all in 25 minutes. If you plan ahead, you can make both sauces and the tofu ricotta, and keep them in the fridge until your ready to assemble and bake the lasagna for dinner.

Tomato Sauce Ingredients:
1 15 oz can crushed tomatoes
2 Tbsp tomato paste
1 Tbsp light vegetable oil (sunflower or grapeseed oil)
1/2 onion, finely chopped
2 garlic cloves, minced
2 Tbsp each of fresh chopped basil and parsley
1 Tbsp fresh or dried oregano
1 tsp sea salt
1 tsp ground pepper

Directions:
1. In a heavy sauce pan, sauté onion in oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 minutes. Add tomato paste and herbs and stir into the onions and garlic sauteing for another 2 minutes.
2. Next add the crushed tomatoes, sea salt, and ground pepper. Simmer on low heat for 30 to 45 minutes while you prep the rest of the components for the lasagna.

Note: You could also just buy a jar of your favourite pasta sauce and use that.

Tofu Ricotta Ingredients:
1 block extra firm tofu, crumbled
1/4 cup nutritional yeast
2 garlic cloves, minced
2 tsp olive oil
2 tsp lemon juice
1/2 cup fresh basil, finely chopped
1/2 tsp sea salt
1/2 tsp ground pepper

Directions:
1. Crumble the tofu into small pieces (resembling ricotta cheese) with your hands. Add in the remaining ingredients and combine with a fork.
2. Keep in the fridge until you're ready to assemble the lasagna.

Note: Tofu ricotta is optional. Alternatively you could use ONLY daiya mozzarella shreds in the layers, in which case you'll need to use 1 whole bag instead of 1 cup as listed below.

Bechamel (White Sauce) Ingredients:
1/2 cup silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 Tbsp tahini
2 Tbsp nutritional yeast
2 tsp corn starch
1/2 tsp sea salt

Directions:
Put all these ingredients in a blender and combine until smooth.

Layer Ingredients:
1 pack of ready-bake lasagna noodles (gluten-free brown rice noodles also work well)
1 cup daiya mozzarella shreds
1 Tbsp olive oil
1 Tbsp vegan parmesan (optional)
1 small zucchini, thinly sliced
1 cup carrot ribbons
4 cups baby spinach
1 tsp light cooking oil (sunflower or grapeseed oil)

Directions:
1. You can make nice carrot ribbons using a vegetable peeler or you can shred the carrot with a cheese grater.
2. Partially cook the zucchini and carrot in a pan over low to medium heat with 1 tsp of sunflower or grapeseed oil. Set them aside on a dish and use the same pan to cook the spinach.
3. Get the spinach wilted and soft but don't overcook it. It should still be bright green. If you want to use frozen spinach just make sure you thaw and drain out the water.

How to Layer the Lasagna:
Once all your ingredients are prepped and ready, use a deep 9-inch glass baking dish to assemble the lasagna in. Lightly coat the inside of the dish with 1 Tbsp of olive oil you can spread around evenly with your hand.

The lasagna can be assembled however you want, but here's what I did:
1. Pour a quarter of the tomato sauce into the bottom of the dish and spread out an even layer with a spoon.
2. Add one layer of noodles across. You might need to break them in half and you can overlap the noodles if they don't fit perfectly in the dish.
3. Then take half the amount of tofu ricotta and spread it evenly over the noodles (if you're just using Daiya then skip this).
4. Take 1/3 cup of Daiya mozzarella shreds and sprinkle over top (if you're only using Daiya than you can use more to your liking here).
5. Use up all the spinach as the next layer.
6. Pour half the white sauce evenly over the top being sure to get some of it down the sides of the dish.
7. Add another quarter of the tomato sauce.
8. Add another noodle layer, turning the noodles the opposite direction from the first layer.
9. Use the other half of the tofu ricotta as the next layer (if you're just using Daiya skip this).
10. Take another 1/3 cup of Daiya mozzarella shreds and sprinkle over top of the tofu ricotta (if you're only using Daiya than you can use more to your liking here).
11. Add the zucchini and carrots in an alternating fashion as one layer.
12. Pour the remaining white sauce evenly over top.
13. Add another quarter of the tomato sauce on top of the white sauce.
14. Then add one more layer of noodles and the remaining tomato sauce on top.
15. Add the last 1/3 cup of Daiya mozzarella shreds and vegan Parmesan as the topping.

Directions:
1. Bake in a pre-heated oven at 400°F covered with foil for 40 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes.
2. Allow the lasagna to sit for 15 to 20 minutes before cutting and serving.

See more from hot for food on their YouTube channel.

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It's a vegan lasagna! I'm sure Italians would kill me for putting vegan and lasagna in the same sentence, but it's delicious and very easy to make. It may look like a lot of work, but the only thing that takes time is the baking of the lasagna.

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Did you know that lasagna is considered one of the oldest known types of pasta? It's not rocket science how it's stood the test of time - or why July 29 th is National Lasagna Day. Lasagna is a dish that a lot of us grew up loving; layers of pasta layered with savory tomato sauce, ricotta cheese, and a topping of melty mozzarella cheese. Some of our families throw meat and veggies like zucchini, spinach, and mushrooms into the mix, but that's not the only way that we can change it up. First, we can make lasagna completely dairy-free and vegan by substituting ricotta for the cashew ricotta in these Baked Eggplant Stacks With Cashew Ricotta or tofu ricotta like in these Tofu Ricotta Stuffed Shells. Then, add some Moxarella Cheese on top for a finishing touch. If you want to add something meaty, but meat-free, then go for this Cauliflower and Walnut Ground 'Meat' or any of our vegan meat crumbles recipes.

Learn about the history of lasagna (and try some fantastic recipes) in Happy National Lasagna Day: Try These 10 Amazing Recipes Tonight and then stick around because the party's just getting started. Yes, we party over lasagna. Make one of these 10 vegan lasagna recipes a new household tradition - they're that good.

1. Cheesy Lentil Lasagna

This meaty, Cheesy Lentil Lasagna has layers of hearty lentil Bolognese, creamy cashew cheese, and pasta. And if you make a few key ingredients ahead of time, like the lentils and the nut cheese, you can assemble this dish in mere minutes. Yum!

2. Lasagne al Ragout

This Lasagne al Ragout is a French-inspired take on the Italian classic. Savory, protein-packed ragout is layered in between slices of soft pasta sheets, and then topped with a creamy, cashew béchamel cream. While this decadent dish is incredibly tasty as is, feel free to add some greens into the mix using spinach or basil.
3. Lasagna Bread
This recipe for Lasagna Bread is easy, innovative, great for entertaining, has minimal ingredients, and customizable! The vegan mozzarella shreds can be replaced with homemade cashew cheese, you can add veggies, and any kind of tomato sauce you want. Once you try it, you can never go back to regular lasagna.

4. Raw Lasagna With Cilantro Pesto

Oh, boy. This Raw Lasagna With Cilantro Pesto is under arrest for being too damn delicious and causing excess drooling. However, that should not stop you from making and devouring it. Layers of marinated veggies mingle with sun-dried tomato spread, zucchini, and cilantro-walnut pesto. Um, can you say "yum"?

5. Show-Stopping Lentil and Eggplant Lasagna

Lasagna may just be one of the ultimate comfort foods ... hearty, saucy vegetables layered between noodles? Heaven! This Show-Stopping Lentil and Eggplant Lasagna is wholesome, yet still totally satisfying. Whole wheat lasagna noodles, tofu, lentils, and eggplant give this pasta dish a hearty bite and awesome flavor.

6. Raw Mushroom Lasagna With Zucchini Cheese

This delicious, Raw Mushroom Lasagna is made with mushroom meat, golden zucchini cheese, garlic herb tomato sauce, and eggplant/zucchini "noodle" layers. Don't be warded off by the fact that there are four layers! This is a fairly simple recipe since once everything is prepped, you just have to assemble the layers and pop it in the oven or dehydrator.

7. Zucchini Lasagna With Pesto and Portobello Mushrooms

Most lasagnas are rich and heavy, and although delicious, they can leave you feeling sluggish. Not this Zucchini Lasagna With Pesto and Portobello Mushroom s! Longs strips of zucchini take the place of lasagna noodles and savory Portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet feel-good meal. The whole meal comes together quickly, just 20 minutes of prep then idle cook time in the oven. Pair it with a simple green salad for a light, yet satisfying meal.

8. Pesto Lasagna

This Pesto Lasagna is satisfying and exceptionally healthy. It's packed with spinach, peas, and Chestnut mushrooms with plenty of pesto for herby flavor. The creamy bechamel sauce is a recipe you'll want to make every time you have pasta! Make this for a dinner party, a date night, or your next potluck.

9. Mexican Lasagna

Nothing says "Sunday night dinner" like a big heaping plate of homemade lasagna! While we theoretically could eat the same recipe every week, sometimes it's nice to add a twist to our favorites. Enter this Mexican Lasagna. Tortillas replace the traditional lasagna noodles, but that's not all that makes this dinner unique. It has fajita-spiced tofu crumbles and chickpeas, avocado, and instead of tomato sauce, it uses salsa.

10. Tofu Mushroom Lasagna

The beauty of this Tofu Mushroom Lasagna is that you can truly please everyone with it. It's a veganized meat-and-cheese lover's lasagna; it's packed with mushrooms, tofu, AND soy crumbles as well as vegan cream cheese, vegan mozzarella, and nutritional yeast. Mangia!

Didn't find what you were looking for? Check out all our vegan lasagna recipes!

BONUS Recommendation: Download the Food Monster App

If you enjoy articles and recipes like these and want more, we highly recommend downloading the Food Monster App. For those that don't have it, it's a brilliant food app available for both Android and iPhone. It's a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

The Food Monster app has over 8k recipes and 500 are free. To access the rest, you have to pay a subscription fee but it's totally worth it because not only do you get instant access to 8k+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!
Lead image source: Zucchini Lasagna With Pesto and Portobello Mushrooms
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This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

Top Review by omJane

I mixed together the tofu, and veggie mixture in a sauce pan and put it on spaghetti. It was delicious. :D

Directions

1. Preheat over to 350 degrees.

2. In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.

3. Stir in the chopped spinach and set aside.

4. In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).

5. Stir in the tomato sauce and water.

6. Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).

7. Cover bottom of lasagna pan with 1/2 cup tomato sauce.

8. Layer with lasagne noodles, trimming to fit, if needed.

9. Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.

10. Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

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This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol.

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Vegan Lasagna with Basil Cashew Cheeze — Oh She Glows

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Vegan Lasagna with Basil Cashew Cheeze — Oh She Glows

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Are you feeling as well rested as I am today? I could seriously bounce off the walls right now and there isn't a lick of caffeine in my body. Man, the extra hour is the best...aside from that whole getting dark earlier thing. That really put a wrinkle in my lasagna dinner photography plans last night!

Want to know a secret?

I've never made lasagna before! Not even before I became a vegan. Back then, the best thing I cooked was popcorn in my popcorn maker and frozen dinners.

Anyways, I always loved eating lasagna, but assumed it was super difficult to make. Well, it turns out that it's not as bad as I imagined...like everything in life. (Thank you anxiety.) This lasagna was quite easy even for an experienced popcorn maker like myself. And if you're a multi-tasker in the kitchen like I am things move along even quicker.
How do you make a vegan lasagna taste as good as its non-vegan counterpart?
Above all, it must have a creamy and cheese-like flavour. Most vegan lasagna recipes use a tofu-based "ricotta" cheese, but I wanted to try something different for my recipe. As a cheese replacer, I made a Lemon Basil Cashew Cheeze which I adapted from my Stuffed Portabella Pizza recipe. I absolutely loved it in this lasagna and it gave it a really luxurious creamy and cheesy flavour.

The first thing you do is make this cheeze spread in your food processor. I did this ahead of time and just kept it in a sealed container in the fridge until I was ready to make my lasagna.

I also saved time by using bottled pasta sauce (1.5 bottles), but you can make homemade marinara sauce if you prefer!

The next thing I did was sauté the vegetables. I chopped 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

(I love the sunset light beaming into my kitchen at this time!)

While the vegetables are sautéing, you can boil your noodles. The best lasagna making tip that I can give you is to slightly undercook your lasagna noodles. I cooked mine for about 8 minutes and then quickly rinsed them with cold water. No one wants mushy noodles in a lasagna! I used Kamut noodles and they were very tasty.

Once that is done, it's time to start layering your lasagna. I took step-by-step pictures to help guide you along the process. So yea...if you're not taking a bazillion photos it should move along even quicker!

I used about 1 cup of pasta sauce on the bottom of the casserole dish.

Use half of your basil cheeze for the 1st layer and the rest for the second layer. Ditto for the vegetables!

You can add as much or as little cheese on top as you prefer. I think I used about 1 cup?

At this point you can wrap it up and put it in the fridge until you are ready to cook it, or you can bake it right away like I did.

After layering, bake in the oven, covered with tin foil, for 40-45 minutes at 400F and then remove the tinfoil and broil it over medium heat for about 4-5 minutes, watching closely.

That wasn't so bad, right?

We also have a ton of leftovers to enjoy for lunches all week long!
Would I change anything next time?
The only thing I would add next time is to crumble a couple of my favourite Amy's California burgers (pre-cooked?) onto a layer of the lasagna. I think that would give it a great "ground-beef" like texture. Otherwise, I wouldn't change a thing!

We both gobbled up two big pieces and Eric packed some for his lunch today. I'd say it was a success!

Drool.

Now, my mind is swirling with a seasonal lasagna recipe like pumpkin or squash lasagna. I think that would be really good!

Don't forget, today is the last day to enter my giveaway!
Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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Are you feeling as well rested as I am today? I could seriously bounce off the walls right now and there isn't a lick of caffeine in my body. Man, the extra hour is the best...aside from that whole getting

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Vegan Gluten Free Zucchini Lasagna | Minimalist Baker Recipes

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Vegan Gluten Free Zucchini Lasagna | Minimalist Baker Recipes

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Whoa. Like whoa.

Guys, you've never had lasagna like this before. Trust me.

What sets this 8-ingredient lasagna apart from the rest is two things: Veggie 'noodles' and a brand new-to-me vegan 'ricotta cheese.'

Have you guys tried macadamia nut 'cheese' yet? You know how I love my tofu ricotta, but this macadamia version is ridiculously easy (no soaking required!) and very close in flavor and texture to the real thing!

Plus, it turns out all fluffy and cheesy and green from fresh basil. Ooh mama.

In place of noodles, I opted for ribboned (thinly sliced) zucchini squash, but you could also sub eggplant, sweet potatoes or gluten-free lasagna noodles.

You could also use the macadamia ricotta to adapt my Spaghetti Squash Lasagna Bake for another delicious lasagna-inspired dish!

I hope you all LOVE this lasagna! It's:

Super simple
Nutritious
Flavorful
Vegetable-packed
Protein- + fiber-rich
Hearty
& Delicious

This would make the perfect weeknight meal when you want something hearty, healthy, and more special than pasta and red sauce (not that there's anything wrong with that). It's delicious on its own but would also pair well with a Garlicky Chickpea Salad or these Vegan Pesto Parmesan Breadsticks (not GF).

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

8-Ingredient Zucchini Lasagna (GF)

Cuisine: Vegan, Gluten Free, Italian

3 cups (402 g) raw macadamia nuts, soaked blanched almonds*, or 1 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes)

2 Tbsp (6 g) nutritional yeast

1/2 cup (30 g) fresh basil, finely chopped

2 tsp dried oregano

1 lemon, juiced (2 Tbsp or 30 ml)

optional: 1 Tbsp extra virgin olive oil (for flavor + richness)

1 tsp sea salt + pinch black pepper

1/2 cup (120 ml) water, plus more as needed (reduce if using tofu as it requires less)

optional: 1/4 cup vegan parmesan cheese, plus more for topping

1 28-ounce (793 g) jar favorite marinara sauce (I like Trader Joe's organic tomato basil)

3 zucchini squash, thinly sliced with a mandolin (or sub eggplant with this recipe as a guide)

1. Preheat oven to 375 degrees F (176 C).

2. Add macadamia nuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.

3. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.

4. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

5. Pour about 1 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.

6. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.

7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.

8. Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

10 ingredients or less, Dairy-Free, Dinner, Entree, Gluten Free, Recipes, Savory, Vegan

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Vegan Gluten Free Zucchini Lasagna | Minimalist Baker Recipes

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Whoa. Like whoa. Guys, you've never had lasagna like this before. Trust me. What sets this 8-ingredient lasagna apart from the rest is two things: Veggie 'noodles' and a brand new-to-me vegan 'ricotta cheese.' Have you guys tried macadamia nut 'cheese' yet?

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Insulated Casserole Carrier to Tote and Keep Best Lasagna Hot or Cold for Hours

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Insulated Casserole Carrier to Tote and Keep Best Lasagna Hot or Cold for Hours

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premium thermal insulated stylish casserole carrier to tote and keep best lasagna potluck picnic holiday dish & recipes hot or cold for hours by domestic diva la

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Premium Thermal Insulated Stylish Casserole Carrier to Tote and Keep Best Lasagna Potluck Picnic Holiday Dish & Recipes Hot or Cold for Hours by Domestic Diva LA

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Your search for the best way to transport and keep your favorite dish fresh and hot is over! Some of the benefits you will enjoy when you purchase today are: * Lifting and carrying items is easier and more stable with our comfort grip and reinforced handle. * Dishes arrive in style ...

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Premium Thermal Insulated Stylish Casserole Carrier to Tote and Keep Best Lasagna Potluck Picnic Holiday Dish & Recipes Hot or Cold for Hours by Domestic Diva LA
Product by Domestic Diva LA More about this product

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jessica

Original recipe yields 8 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

Cook

Ready In

1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.

2. Place the tomatoes, tomato paste, 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.

3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.

4. Preheat the oven to 400 degrees F (200 degrees C).

5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.

6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.

7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

Reviews
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My review

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...

This recipe was a lot of work. I don't mind that, as long as the end result is fantastic - and this one was not. I did not really like it, it just tasted basically like a big pile of stewed tom...

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jessica Original recipe yields 8 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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Casserole Keeper - Houndstooth - Lasagna Carrier

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Casserole Keeper - Houndstooth - Lasagna Carrier

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Easily carry your casserole with style in the Casserole Keeper. It comes made with strong easy-carry handles, a large Velcro closed top pocket, and double heat sealed PEVA liner able to withstand heat up to 500 degrees.

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Casserole Keeper - Houndstooth
Product by OAG More about this product

Price: | $19.95

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Best Damn Vegan Lasagna | Eat Within Your Means

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Best Damn Vegan Lasagna | Eat Within Your Means

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Best. Damn. Lasagna.

It really, really is. And I didn't name it that way, Michael did. I actually hesitated because it's such a trendy thing to do, to refer to a recipe as the best ever, or ultimate, or whatever. But this. This is vegan lasagna nirvana. Not only that, but omnivores love it too! I've served it to three people so far, none of them vegan eaters, and all of them have given this recipe rave reviews. Let's do this thing.

I almost called this a 4-ingredient vegan lasagna, because technically this is assembling three other recipes with noodles layered in. Don't let that "three other recipes" thing scare you. Lasagna is known to be a complicated and time-consuming dish, but I have some tricks up my sleeve for helping you save some time in the kitchen. But before we get to that, let's talk about those layers.
You know I'm all about those layers, 'bout those layers, more ricotta...
Late night bad jokes strike again.

There are four elements required to make the Best Damn Vegan Lasagna.

- Protein-Packed Marinara Sauce (or this Simple Tomato Sauce, or Vegetable Bolognese)
- Vegan Spinach Ricotta (feel free to leave out the spinach if the green is not your thing)
- Savory Cashew Cream (this is the magic cheesy filling and topping)
- Lasagna Noodles (my favorite is DeLallo Organic Whole Wheat Lasagna)

Once your ingredients are assembled, the layering process is super quick and easy.

First, layer one cup of marinara sauce on the bottom of a 13×9 casserole dish. Then lay down 5 lasagna noodles, overlapping to fit, and spread 1 cup of the vegan spinach ricotta on top of the noodles.

Pour on another cup of marinara sauce, and then drizzle on 3/4 cup of the savory cashew cream. Can we just talk for a second about how beautiful that cashew cream is? And you won't believe how it thickens up as the lasagna bakes. And the brown spots after broiling...GAH, now I'm hungry.

Repeat the noodles, ricotta, sauce, and cashew cream. Then add the final layer of noodles and sauce, cover the dish with foil, and bake at 350F for 30 minutes. Then, remove the foil and drizzle on the cashew cream. Bake for another 20 minutes. And then...broil the lasagna for 2-3 minutes, watching carefully until it looks like this.

Oh, my.

The hardest part of this whole recipe is the waiting. The waiting to eat after it comes out of the oven, that is. The lasagna needs to rest for about 15 minutes, but IT IS SO WORTH THE WAIT.

If you are not trying to reach through the screen right now to eat this picture, I just have one question. Are you human? 😉

Seriously, folks, this is THE BEST DAMN VEGAN LASAGNA EVER. The last time I made it, I looked over to see Michael bowing his head after eating a bite. When asked what he was thinking about, he shushed me and said, "I'm having a moment." Apparently he needed some private time with his lasagna. That sounds so weird.

ANYWAY...you're going to look down at the recipes below and be all, BETH, THIS IS TOO MUCH WORK. And I can totally see why you would think those thoughts. But let me convince you otherwise.

There are two options to making this lasagna - the make-ahead option, and the make-in-the-moment option. I'll give you my tips and tricks for both.

Make-Ahead Option

This is the perfect approach for the person who likes to do meal prep for the week all at once. I am starting to become a person like this, but it's slow-going. Being prepared and allowing enough time is the hardest part.

1. Measure out all of the ingredients for all three recipes, and do any chopping or other prep as well (mise en place).
2. Start the sauce on the stove or in the pressure cooker.
3. While the sauce is cooking, make the Savory Cashew Cream.
4. Make the Vegan Spinach Ricotta. You don't even have to clean out the blender or food processor after making the cashew cream!

By the time the sauce is done cooking, you'll have finished the ricotta and cashew cream and probably even had time to clean up a bit. This is also the perfect opportunity to make extra of all three recipes, to freeze for another time.

Now, just assemble the lasagna (setting aside the last 1/2 cup of cashew cream), and refrigerate for up to 3 days. Then, on the day you want to eat it, allow an hour for baking and rest time before diving in.

Make-In-The-Moment Option

Same as the make-head option, except bake the lasagna right then, instead of storing it for later. Start to finish, this process should take about 2 hours. There will be lots of down time while the lasagna is baking. Since you already have everything out, why not make extras and store them for next time? That's a great use of your time, and you'll thank yourself when you have all the components ready to go at a moment's notice. Bulk meal prep for the win!

Well, hopefully I have convinced you to give this recipe a go. If you do make it, I'd love it if you'd leave a comment here, or tag @eatwithinyourmeans and #eatwithinyourmeans on Instagram. I can't wait to hear what you think!

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Best Damn Vegan Lasagna | Eat Within Your Means

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Best. Damn. Lasagna. It really, really is. And I didn't name it that way, Michael did. I actually hesitated because it's such a trendy thing to do, to refer to a recipe as the best ever, or ultimate, or whatever. But this. This is vegan lasagna nirvana.

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Noodles layered with tomato sauce, roasted eggplant slices, and herbed tofu.

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The Best Easy Vegan Lasagna | Hummusapien

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The Best Easy Vegan Lasagna | Hummusapien

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This Easy Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that'll please any carnivore!
This is one those "there's no way in hell that's vegan" moments. THE MOST MOMENTOUS OF MOMENTS.

It was a proud, proud moment when my carnivorous boyf and I first sank our teeth into this luscious lasagna. The truth is that I've been making a version of this delicacy for years, and if you're a loooooong time Hummusapien reader, you remember. My Skinny Vegan Lasagna straight outta the Dark Ages, of course! The photos in that blog post....I simply cannot.

Then there were the Summer Vegetable Lasagna Rolls. Because isn't everything more fun when it's all portioned out?

Now we're back to the good ol' casserole version. The old favorite. I don't know how or why or where or when or what but the combination of garlic hummus and tofu and nutritional yeast is SO much like ricotta that it's honestly bizarre. Uncanny. Bombastical. Like it tastes more like ricotta than ricotta does. Is that a thing?

Many mouths have enjoyed (and that's a vast understatement) this lasagna. I 100% guarantee that you could serve this to meat mongers and die-hard dairy fans and they would lick their plates! Aaaaaand ask for thirds.

I use local Oasis roasted garlic hummus, Simple Truth organic tomato basil marinara (use a good marinara that you love), and 100% whole grain lasagna noodles, but there's lots to play around with here. If your kids hate mushrooms or spinach, leave it out. If they won't go within ten feet of anything whole grain, use regular noodles (or brown rice noodles for gluten-free!).

Sadly, this recipe will not work without tofu, hummus, and nutritional yeast. You can purchase nutritional yeast at Kroger in the natural section so I assume they have it at most other grocery chains. It really helps with that cheesy flavor, not to mention that's it's high in plant-powered protein and energizing B vitamins. Heyyoooo remember that I'm a dietitian? I forget sometimes, too.

The nutrition stats on this baby are off the wall awesome. One big slice has a whopping 17 grams of plant-powered protein. Amazing!

Tis the season of Spring thus the season of peas! I snuck some extra green into this gorgeous vegan lasagna with frozen peas, but again-it'll taste scrumptious if you leave them out!

I'm so, so, so freaking exited for you to try this. !!!!!

And now for some more pea-tastical noms from my food blogger pals!

Sugar Snap Pea Goat Cheeze Naan Pizza from Imma Eat That

Healthy Secret Ingredient 1 Minute Brownie from The Big Man's World

Kale Power Salad from Making Thyme for Health

Pea Salad with Sweet Potatoes and Hummus Dressing from The Lean Green Bean

Pasta Salad with Lemon Poppyseed Dressing from The Roasted Root

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The Best Easy Vegan Lasagna - Hummusapien

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This Easy Vegan Lasagna is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that'll please any carnivore! This is one those "there's no way in hell that's vegan" moments. THE MOST MOMENTOUS OF MOMENTS. It was a proud, proud moment when my carnivorous boyf and I first sank our teeth into this luscious lasagna.