Thick and Creamy Vegan Lasagna

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Ingredients

12 oz box of oven-ready lasagna noodles

3-3 1/2 cups vegan mozzarella shreds (optional)

1/4 cup vegan parmesan cheese (optional)

 

For the sauce

1 red onion, diced

2 tbsp olive oil

3 cloves garlic, minced

12 oz bag vegetarian burger crumbles

1/2 cup water

1 medium carrot, crated

30 oz can tomato sauce

28 oz can diced tomatoes (optional)

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp sweet paprika

2 tsp fennel seed

2 bay leaves

Pinch of red pepper flakes

For the "ricotta" filling

1 cup of raw whole cashews

1 package (14-19 oz) of firm or extra-firm tofu, drained but not pressed

1 package of Fifth Season Baby Spinach (5oz fresh or 10oz frozen, thawed and squeezed)

3 garlic cloves

2 tbsp miso

2 tbsp nutritional yeast

1 tbsp of dried onion flakes (or half as much granulated/powdered onion)

Zest and juice of one lemon

1/2 tsp salt

1 tsp fennel seed (optional)

1 1/2 tsp dried oregano (optional)

 | 
 | 

Ingredients

12 oz box of oven-ready lasagna noodles

3-3 1/2 cups vegan mozzarella shreds (optional)

1/4 cup vegan parmesan cheese (optional)

 

For the sauce

1 red onion, diced

2 tbsp olive oil

3 cloves garlic, minced

12 oz bag vegetarian burger crumbles

1/2 cup water

1 medium carrot, crated

30 oz can tomato sauce

28 oz can diced tomatoes (optional)

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp sweet paprika

2 tsp fennel seed

2 bay leaves

Pinch of red pepper flakes

For the "ricotta" filling

1 cup of raw whole cashews

1 package (14-19 oz) of firm or extra-firm tofu, drained but not pressed

1 package of Fifth Season Baby Spinach (5oz fresh or 10oz frozen, thawed and squeezed)

3 garlic cloves

2 tbsp miso

2 tbsp nutritional yeast

1 tbsp of dried onion flakes (or half as much granulated/powdered onion)

Zest and juice of one lemon

1/2 tsp salt

1 tsp fennel seed (optional)

1 1/2 tsp dried oregano (optional)

Ingredients

12 oz box of oven-ready lasagna noodles

3-3 1/2 cups vegan mozzarella shreds (optional)

1/4 cup vegan parmesan cheese (optional)

 

For the sauce

1 red onion, diced

2 tbsp olive oil

3 cloves garlic, minced

12 oz bag vegetarian burger crumbles

1/2 cup water

1 medium carrot, crated

30 oz can tomato sauce

28 oz can diced tomatoes (optional)

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp sweet paprika

2 tsp fennel seed

2 bay leaves

Pinch of red pepper flakes

For the "ricotta" filling

1 cup of raw whole cashews

1 package (14-19 oz) of firm or extra-firm tofu, drained but not pressed

1 package of Fifth Season Baby Spinach (5oz fresh or 10oz frozen, thawed and squeezed)

3 garlic cloves

2 tbsp miso

2 tbsp nutritional yeast

1 tbsp of dried onion flakes (or half as much granulated/powdered onion)

Zest and juice of one lemon

1/2 tsp salt

1 tsp fennel seed (optional)

1 1/2 tsp dried oregano (optional)

Directions

1. To make the sauce: Sauté the burger crumbles in olive oil for about 5 minutes to brown them up a bit. Add the onions and sauté for about 5 more minutes, then add the garlic and sauté and another 30 seconds. Add in the carrots and cook for 2-3 minutes. Mix in the tomato sauce and diced tomatoes if using, and if not, add about 1/2 cup of water to loosen the sauce, if desired. Add spices and let the mixture simmer for 15-20 minutes, stirring occasionally. Remove the bay leaves when finished. 

2. To make the filling: Finely grind the cashews in a food processor until they are almost like a powder. Add in the remaining ingredients and blend until smooth. If the mixture is sticking too much, add in a bit more water.

3. Spoon enough of the sauce (about a 1/2 cup) onto the bottom of the pan so its coated with a thin layer. Lay down one layer of noodles, top with a layer of ricotta and a layer of sauce and continue layering in that order, ending with the tomato sauce on top.

4. Cover the lasagna with foil and bake it at 350F for 45 minutes. Take it out, top with vegan parmesan or shredded mozzarella (if using) and bake for another 15 minutes. After removing the lasagna from the oven, let it rest for about 15 minutes before serving.