Find The Recipe:
Vegan Lasagna
Ingredients
for 5 servings
TOFU RICOTTA
28 oz tofu
2 tablespoons lemon juice
3 tablespoons nutritional yeast
¼ cup basil
3 cloves garlic
1 teaspoon pepper
1 teaspoon salt
MEAT CRUMBLE
2 cups walnut
3 cloves garlic
2 tablespoons oil
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon pepper
2 lb cremini mushroom
1 onion, diced
LASAGNA BASE
1 jar tomato sauce
1 box lasagna noodle
Preparation
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9”x9” lasagna pan add 2 cups of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven 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!
*Recipe on video and text may differ from each other!
How to cook Vegan Lasagna:
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