Vegan Lasagna

February 6, 2019

Hello Friends!


We've been having some pretty cold weather down here in the nation's capital and I have been craving some savory comfort food. I've been wanting to create a recipe for vegan lasagna for some time now and today I decided to do something about it. 


I wanted to make my version of this dish as close to the original recipe as possible and boy is it spot on. Using a red sauce made with veggie ground, a tofu ricotta and ready bake noodles, I had the most hearty meal ready in no time.



Here's what you'll need:



1 package firm tofu

1 Tbsp olive oil

3 Tbsp nutritional yeast

juice for 1/2 a lemon

1 clove garlic

1/4 cup fresh basil


2 packages Yves veggie ground

2 cans crushed tomatoes

1 jar tomato sauce

1/2 cup fresh basil

2 cups fresh baby spinach

3 cloves garlic



12 Oven ready lasagna noodles



To make the tofu ricotta:

1. Press the tofu between two towels to release much of the liquid.


2. Once the tofu's pressed, add to food processor with olive oil, nutritional yeast, lemon juice, garlic & basil.


3. Blend until smooth and creamy, stopping to scrape the sides when needed.



To make sauce:

1. Crush garlic and brown in a saucepan over medium high heat.


2. Add crushed tomatoes, tomato sauce and veggie ground. Bring to a boil.


3. Reduce heat and add spinach.



To assemble:


1. Cover the bottom of a casserole dish with a layer of sauce, followed by a layer of lasagna noodles and then a layer of tofu ricotta. Repeat each layer.


2. Cover with a final layer of sauce and then top with shredded vegan mozza.


3. Cover with foil and bake at 350 for 40 minutes. Remove foil and bake for 5 more minutes.


4. Let cool for 10 minutes and serve with your favorite vegan parmesan. Enjoy!





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