Why You’ll Love this Vegan Lasagna Recipe
If you’re looking for a hearty and satisfying meal, you’re going to love this vegan lasagna recipe. It’s packed with vibrant vegetables that not only bring flavor but also loads of nutrients.
The layers of creamy cheese sauce, made from silken tofu and nutritional yeast, create a delicious, rich texture that’ll make you forget it’s plant-based. Plus, it’s super versatile; you can easily customize it with your favorite veggies or spices.
Whether you’re a vegan or just trying to eat healthier, this lasagna will impress everyone at the table. Trust me, you won’t be disappointed!
Ingredients of Vegan Lasagna
Making vegan lasagna is like crafting a cozy hug on a plate. It’s the kind of dish that warms you from the inside out, perfect for family gatherings or a cozy night in. The best part? You don’t have to give up flavor or texture just because you’re going plant-based.
With a mix of hearty vegetables and a creamy tofu-based cheese sauce, this lasagna is a delightful surprise. Let’s plunge into what you’ll need to get started on this culinary adventure.
Ingredients for Vegan Lasagna
- 1/2 cup oil
- 16 ounces eggplants, chopped (about 5 cups)
- 13 ounces bell peppers, chopped (about 3 cups)
- 9 ounces onions, chopped (about 2 cups)
- 11 ounces carrots, grated (about 4 cups or 4 carrots)
- 12 ounces zucchini, grated (about 3 cups)
- 9 ounces mushrooms, coarsely chopped (about 4 cups)
- 10 garlic cloves, crushed (or less if you prefer)
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/2 cup tomato paste
- 4 teaspoons vegan chicken bouillon powder
- 4 teaspoons mixed herbs (or Italian herb mix)
- 1 cup ketchup
- 25 ounces pasta sauce (tomato, onion, and herbs)
- 1/2 cup red wine (make sure it’s vegan)
- Salt and pepper, to taste
- 2/3 cup cornstarch
- 2 pints soymilk
- 10 ounces silken tofu
- 2 teaspoons vegan chicken bouillon powder
- 1/4 cup nutritional yeast flakes (or to taste)
- 2 (7 ounce) packets lasagna sheets (gluten-free if necessary)
- 1/2 cup vegan parmesan cheese, grated
Now that we’ve our shopping list, let’s talk about some considerations. Feel free to get creative with vegetables; if you have favorites or seasonal produce on hand, toss them in.
The beauty of this dish is its versatility. Don’t forget to check your pasta sheets—some brands are gluten-free while others are not. And if you’re not a huge fan of garlic, you can easily dial it down (but who are we kidding? Garlic makes everything better).
How to Make Vegan Lasagna
Making vegan lasagna is a delightful process, and it all starts with creating a hearty vegetable sauce. First, let’s talk about those 16 ounces of chopped eggplants. If they’re particularly seedy or bitter, sprinkle them with salt and let them sit while you chop the rest of your veggies. You’ll want to rinse them before adding them to the mix.
In a large frypan, drizzle in 1/4 cup of oil and sauté 9 ounces of onions and 13 ounces of bell peppers until the onions are nice and clear. From there, you can add the remaining veggies: 11 ounces of grated carrots, 12 ounces of grated zucchini, and 9 ounces of coarsely chopped mushrooms. Sauté everything until it’s beautifully cooked through and soft.
Then, toss in a cup of chopped fresh parsley, 1/4 cup of fresh oregano, and 1/2 cup of tomato paste. Give it a minute to mingle on the heat, and then stir in your remaining ingredients, including 4 teaspoons of vegan chicken bouillon and a splash of 1/2 cup of red wine. Don’t forget to use about 1/2 cup of water to rinse out that pasta sauce bottle; you want every drop of flavor in there. Let it simmer, covered, for about half an hour. Just enough time to reminisce about the lasagna your grandma used to make, right?
While that sauce is simmering, you can whip up a creamy cheese sauce. Grab your food processor and blend 10 ounces of silken tofu with 2 teaspoons of vegan chicken bouillon powder and 1/4 cup of nutritional yeast flakes until smooth—this is where the magic happens.
In a separate bowl, mix 2/3 cup of cornstarch with a little soymilk to create a smooth paste, then stir in the rest of the 2 pints of soymilk. Place that mixture over heat, stirring until it thickens up nicely. Once thick, stir in your blended tofu mixture, and season the sauce with salt and pepper to taste.
Now comes the fun part: assembling the lasagna. Preheat your oven to 375°F (190°C). Start with a layer of that rich pasta sauce in the bottom of your lasagna dish, followed by a layer of the lasagna sheets (two packs should do the trick).
Spread half of the remaining pasta sauce over the sheets, then add 1/3 of your creamy cheese sauce. Repeat the layering with the rest of the pasta sauce and half of the remaining cheese sauce, then top with another layer of sheets. Finish it off with the rest of the cheese sauce and sprinkle with 1/2 cup of vegan parmesan cheese.
Cover the dish with foil and bake for half an hour, then remove the foil and let it bake for another half hour. And there you have it—vegan lasagna that’s sure to impress even the most skeptical meat-eaters at your table. Just don’t be surprised if they ask for seconds.
Vegan Lasagna Substitutions & Variations
Vegan lasagna is incredibly versatile, allowing for numerous substitutions and variations that can cater to different tastes and dietary needs.
I often swap out the veggies based on what’s in season or what I’ve on hand; spinach, kale, or roasted red peppers work great.
For the cheese sauce, I’ve used cashews instead of tofu for a creamier texture.
If you’re gluten-free, opt for gluten-free lasagna sheets.
You can even change the flavor profile by adding different herbs, like basil or thyme, or even a spicy kick with some crushed red pepper.
The possibilities are endless!
What to Serve with Vegan Lasagna
Pairing the right sides with lasagna can elevate your meal and create a well-rounded dining experience.
I love serving a fresh green salad, tossed with a tangy vinaigrette, to balance the richness of the lasagna. Roasted or steamed vegetables, like broccoli or asparagus, add a vibrant touch and extra nutrients.
If you’re in the mood for something heartier, garlic bread made with vegan butter is always a hit. For drinks, a light red wine or sparkling water with lemon complements the dish beautifully.
These sides not only enhance the flavors but also make the meal feel more complete. Enjoy!
Additional Tips & Notes
While preparing your lasagna, keep in mind a few handy tips to enhance your dish.
First, feel free to mix up the vegetables based on what’s in season or what you love—it’s all about personal preference!
If you want more flavor, consider adding additional herbs or spices to the cheese sauce.
Also, letting your lasagna sit for about 15 minutes before serving allows the layers to set beautifully.
Finally, don’t shy away from experimenting with different types of vegan cheeses; they can really elevate your dish.
Enjoy the process, and most importantly, have fun with it!