The Best Vegan Lasagna
This vegan lasagna is the absolute best. It has been enjoyed by so many non-vegans and they are always impressed with it. Filled with a vegan meat sauce, lots of vegan cheese, and a homemade tofu ricotta you will love.
Ingredients
Meat Sauce
- 1 tablespoon (15ml) olive oil
- 12 oz (340g) vegan ground beef crumbles
- ½ onion (about 4 ounces/120g) chopped
- 3-4 cloves garlic chopped
- 28 oz (794g) whole peeled tomatoes
- 6 oz (170g) tomato paste
- 1 to 2 teaspoons organic sugar
- ¼ teaspoon salt
Tofu Ricotta
- 1 block (16 ounces/454g) firm or extra firm tofu
- ¼ cup (60ml) nondairy milk
- ¼ teaspoon or more to taste salt
- 1 tablespoon nutritional yeast
Vegan Cheese
- 2 cups (224g) vegan mozzarella shreds
- ¼ cup (28g) vegan parmesan
- 12 to 16 lasagna sheets
Instructions
- In a large pan sauté the garlic and onion in oil for 3 to 5 minutes until fragrant over medium low heat.
- Then. add in the vegan ground beef and cook for 5-7 minutes.
- Meanwhile, in a blender add the whole peeled tomatoes and pulse a few times. Do not blend tomatoes into mush, just to break them down a bit.
- Add the blended tomatoes and tomato paste into the pan with the vegan ground beef, onions and garlic. Fill the tomato paste can with water and also add it to the pan. Add in salt and sugar to your sauce and simmer on a low heat for 30-40 minutes. Watch the sauce if it begins to look like is becoming too dry add in a touch more water.
- Meanwhile, in a high speed blender or food processor add the tofu ricotta ingredients. You do not need to press the tofu for this. Blend until the tofu resembles ricotta. It should be thick.
- Once the sauce has cooked for about 20 minutes preheat your oven to 450F (232C).
- Cook your lasagna sheets in salted water until they are al dente. Carefully drain them.
- Once the sauce has cooked for a while it should be a bright red beautiful color. Give it a taste and make sure it does not taste too acidic. If it does you can add in a little more sugar.
- You can use either 9x11 or 9x13 one will result in a thicker lasagna. Begin to assemble the lasagna by adding a bit of sauce to the bottom of your pan. This will ensure the pasta does not stick. Then add 3-4 sheets of pasta to fill the bottom of your pan. Add a layer of the ricotta, the cheese and then repeat until you fill the tray up. It should end with a layer of pasta, a layer of sauce and then vegan mozzarella and vegan parmesan sprinkled all over the top.
- Cover with foil and bake for 20 minutes. Take it out, uncover it and bake it for another 15-20 minutes. To get the cheese extra melted broil for 2-3 minutes.
- Allow the lasagna to rest for 20-30 minutes before cutting into it.
Video
Notes
- If you do not want to make a homemade ricotta Kite Hill and Tofutti have vegan store-bought ricotta.
Tried this recipe?Let us know how it was!