Lasagna: a dish known for it’s cheesy goodness and undeniable comfort food.
But what if you follow a vegan lifestyle?
Don’t despair! This recipe creates a vegan lasagna that’s every bit as satisfying as the original, bursting with flavour and delightful textures.
Imagine layers of Al dente lasagna sheets nestled between a rich and creamy cashew ricotta, a hearty lentil bolognese, and pops of fresh spinach.
Topped with a sprinkle of vegan mozzarella, this vegan lasagna is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a potluck.
Vegan Lasagna Recipe
Satisfy your lasagna cravings with this plant-powered recipe! Layers of creamy cashew ricotta, hearty lentils, and fresh spinach create a delicious and satisfying vegan twist on a classic.
Equipment
- Blender
- Large pot
- Large skillet
- Baking dish approximately 33x23x5cm (9x13x2 inches)
Ingredients
For the Lentil Bolognese:
- 1 cup dried red lentils
- 400 g chopped tomatoes
- 1 onion finely diced
- 2 cloves garlic minced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
For the Cashew Ricotta:
- 1 cup raw cashews soaked for at least 2 hours
- ½ cup unsweetened plant-based milk
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Lasagna:
- 12 lasagna sheets oven-ready
- 2 cups vegan mozzarella cheese shredded
- 4 cups baby spinach
Instructions
Make the Lentil Bolognese:
- Rinse lentils and add to a large pot with chopped tomatoes.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Meanwhile, heat olive oil in a large skillet. Add onion, garlic, carrot, and celery.
- Saute for 5 minutes, or until softened.
- Add the vegetable mixture to the pot with cooked lentils.
- Stir in oregano, thyme, salt, and pepper. Simmer for an additional 10 minutes.
Make the Cashew Ricotta:
- Drain soaked cashews and add to a blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
- Blend until smooth and creamy.
Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Spread a thin layer of lentil bolognese on the bottom of your baking dish.
- Top with a layer of lasagna sheets, followed by a layer of cashew ricotta and half of the spinach.
- Repeat with another layer of bolognese, lasagna sheets, cashew ricotta, and remaining spinach.
- Finish with a final layer of lasagna sheets and top with vegan mozzarella cheese.
- Bake for 45 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
Recipe Tips:
- For a richer cashew ricotta, add a tablespoon of olive oil to the blender.
- Don't have time to soak the cashews? Rinse them thoroughly with boiling water and let them sit for 15 minutes before blending.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Serving Suggestions:
- Pair your seafood lasagna with a side of grilled asparagus or a simple green salad.
- For a touch of elegance, serve with a crusty bread and a glass of white wine.
- Pair your seafood lasagna with a side of roasted vegetables
- Crusty breadsticks are perfect for soaking up the delicious sauce.
1 Comment
Melody Johnson · 04/04/2024 at 9:45 am
It is so hard to find good vegan recipes, this lentil bolognese has great flavours.