• Payton Pinsky

Vegan Lasagna | Vegan Dinner Ideas

Updated: Mar 7


The perfect comfort meal! This vegan lasagna is layer with plant protein meat, veggies, and a homemade ricotta. A perfect dish for any pot luck, group dinner, or just a night at home. This is one recipe that takes a bit longer than usual for my blog, but so worth it. Let's get cooking!


Ingredients: 1 Pack of Whole Wheat Lasagna Noodles

3/4 Package Vegan Ground Beef ( I use Gardein Brand)

1 White Onion

1 Red Pepper

Garlic

1 Package Non-Dairy Mozzarella (I used Daiya)

Favorite Pasta Sauce

Olive Oil

Oregano


Ricotta: 1 Package Extra Firm Tofu

1/4 cup Nutritional Yeast

Lemon Juice

2 Tbs Garlic Hummus

Frozen Spinach (thawed)

Italian Seasoning

Oregano

Salt

Pepper

  1. Preheat the oven to 345 F

  2. Boil water in a large pot. Cook lasagna noodles according to package. Drain and fill pot with cold water to stop the noodles from sticking.

  3. Dice your veggies. Add olive oil to a large pan over medium heat. Sautee onion, garlic, and red pepper for about 3-4 minutes. Add in the ground beef and cook together for another 5 minutes.

  4. For the Ricotta, press out the water from your tofu (I do this by placing it in a napkin, between two plates with something heavy on top). Mix together ingredients in a large bowl using your hands until it begins to resemble ricotta. Mix in thawed spinach.

  5. In your baking tray, layer the bottom with sauce. Layer cooked noodles on the bottom, a little bit of sauce, than the meat and veggie mixture.

  6. Layer again with noodles, a drizzle of sauce, and a thick layer of ricotta. Add a layer of your mozzarella and the last of your sauce. Cover with tin foil drizzled with olive oil and bake for 50 minutes.

  7. Take tin foil off and bake for another 10 minutes until bubbling. Wait 10 minutes before serving. Enjoy!






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