HIGH PROTEIN VEGAN LASAGNA | EASY & AMAZING! ????????????????????????
Crystal has been making me this lasagna lately and I just had to get her on here to share it with everyone because it's so tasty and really easy to make too!
It will make lots so you will have leftovers and I find it even better the second day.
Let us know what you thought in the comments down below. Would you enjoy something like this?
↓↓↓ Recipe ↓↓↓
Sauce ingredients:
1/2 red onion, chopped
2-3 cups mushrooms, roughly chopped (approx 8 large mushrooms)
2-3 cups zucchini, chopped (1 medium size zucchini)
1 red bell pepper, chopped
1 large handful of kale, chopped
1 860 ml (approx) jar of vegan marinara sauce
1 can crushed or diced tomatoes
Easy tofu 'ricotta'
1 block firm tofu
1.5 tbsp italian seasoning (or fresh herbs of your choosing!)
1/4 tsp black pepper
1 tsp garlic powder
2 tbsp nutritional yeast
salt (optional)
Lasagna sheets of your choosing. PLEASE read the box - you may need to pre cook your noodles or they may be oven ready. We used lentil pasta lasagna sheets that were oven ready - we fit 4 lasagna sheets in each layer (12 sheets total)
Directions:
1. preheat oven to 375 F and make sure you have a 9x13 baking dish handy!
2. add chopped onion and mushrooms to a large sauté pain, sauté until soft
3. add the chopped bell pepper and zucchini, let veggies sauté for approx 5-7 mins.
4. add the kale and marinara sauce and diced tomatoes. saute for a few more minutes until sauce is evenly heated. Remove from heat.
5. crumble tofu into medium size bowl.
6. add Italian seasoning, black pepper, garlic powder and nutritional yeast and mix together well.
7. grab your lasagna sheets - if you need to cook them, follow instructions on the box.
8. Now it is time to layer! Start by adding sauce to the baking dish, then add a layer of noodles. Crumble tofu ricotta on top and generously cover with sauce. Repeat steps until you have used everything (should be three layers). When you come to the last noodle layer, cover with remaining tofu and sauce and place vegan cheese on top - we put a good sprinkle of nutritional yeast on top!
bake at 375 F for approx. 45 mins! Serve hot or cool! This is a great dish to prepare for meals during the week as the leftovers keep well and are yummy!
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$14 Vs. $54 Vegan Lasagna
Merle and Rachel compete in a vegan lasagna food challenge to see who can make the better broke vs expensive lasagna recipe. It will be up to Aria to taste test and determine the winner!
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Cheap Vegan Lasagna
Serves 9
INGREDIENTS
Tofu Ricotta
21 ounces extra-firm tofu
1½ tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon dried basil
¾ teaspoon salt
¾ teaspoon pepper
Eggplant/Mushroom Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
3 cloves garlic, minced
1 pound white button mushrooms, chopped
1 pound eggplant, diced
1 tablespoon low-sodium soy sauce
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
¾ cup inexpensive red wine
36 ounces jarred tomato sauce (reserve 1 cup)
16 ounces lasagna noodles
Dried basil, to taste
PREPARATION
In a food processor combine tofu, lemon juice, nutritional yeast, garlic, dried basil, salt, and pepper, and blend until smooth. Set aside.
To a large pan add olive oil. Once the oil begins to shimmer, add onion and cook for 2-3 minutes until translucent. Add garlic and salt to taste, then cook another couple of minutes until fragrant. Add mushrooms and eggplant and saute for about 20 minutes until cooked down.
Add soy sauce, Italian seasoning, salt to taste, pepper to taste, red wine and cook for another 2 minutes.
Add in tomato sauce and bring to a boil. Lower heat, cover, and simmer for about 20 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 375°F (190°C).
In a 9x13 inch lasagna pan add ½ cup of reserved sauce to cover the bottom. Layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by sauce. Repeat until finished and top lasagna noodles with remaining ½ cup reserved sauce and dried basil to taste. Cover with aluminum foil.
Bake for 25 minutes, remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:
Expensive Vegan Lasagna
Serves 9
INGREDIENTS
Cashew Ricotta
3 cups raw cashews
6 tablespoons nutritional yeast
3 tablespoons lemon juice
¾ cup cup extra virgin olive oil
1½ cups fresh basil, lightly packed
3 cloves garlic
1½ teaspoons salt
½ teaspoon pepper
½ cup water
“Meat” Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
4 cloves garlic, minced
18 ounces ground Impossible meat
1 tablespoon tomato paste
1 tablespoon Italian seasoning
¾ cup expensive red wine
Salt, to taste
42 ounces crushed San Marzano tomatoes (reserve 1 cup)
8 ounces shredded vegan mozzarella cheese
16 ounces lasagna noodles
PREPARATION:
Make the pesto ricotta. In a blender, combine the cashews, nutritional yeast, lemon juice, olive oil, basil, garlic, salt, pepper, and water. Blend until smooth.
To a large saucepan add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another couple of minutes until fragrant.
Add the Impossible meat, breaking it up with your spoon, and cook for about five minutes or until browned.
Add tomato paste, Italian seasoning, red wine, and salt to taste, then cook for 2 minutes.
Add crushed tomatoes and bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 350°F (175°C).
In a 9x13 inch lasagna pan add ½ cup crushed tomatoes to cover the bottom, then layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture and then mozzarella shreds. Repeat until you run out of ricotta and meat sauce, then add the last noodle layer and top with the other ½ cup crushed tomatoes and cheese. Cover with aluminum foil.
Bake for 25 minutes, then remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:
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Vegan Lasagna
The ultimate cheesy and creamy comfort dish, this Vegan Lasagna is a classic recipe perfect for any occasion. Filled with vegetables and a delicious homemade vegan ricotta, this lasagna is hearty, healthy, and flavorful. This lasagna is always a crowdpleaser!
Full Recipe:
If you’re craving something cozy and filling, this vegan lasagna is just what you need. This is truly the best vegan lasagna recipe I’ve eaten, if I may say so myself. It’s cheesy, melty, filled with healthy veggies, and hits the spot every time. It’s also easy to make, so it’s perfect as a fuss-free weeknight dinner. Plus, there’s always enough left over after dinner to take to work for lunch the next day.
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Vegan Eggplant Lasagna Recipe (Gluten + Grain Free!)
This Vegan Eggplant Lasagna has layers of Eggplant noodles, a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Plus it's Gluten, Grain, and Oil-Free ;) Get the full recipe at
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Meatiest, Cheesiest Vegan Lasagna Recipe | Boujee Lasagna | Chef Joya| Italian Recipes
This recipe is so highly requested from y'all. I'm showing you how I make the BEST meaty, cheesy, vegan lasagna. It's not easy or fast, but if you want to make the best lasagna you've ever had, you need to watch this! You can get the written recipe in my cookbook Baby It’s Just Vegan
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