As my first attempt at vegan lasagna, I am pretty pleased with how this recipe turned out. I started by scanning through various blogs to find a recipe that looked delicious. Though I found several awesome recipes, I started to realize that I was lacking quite a few ingredients for the recipes I had picked out; so I ended up making my own creation. The “cheese” was a lot of fun to play with and turned out pretty tasty! You really don’t need a recipe if you are familiar with the foundations of a good lasagna but if you like to follow a recipe or want some inspiration, I think I have a solid win for the dinner table.
There are a few steps to this recipe, but none of them are hard. This recipe probably took me 20-25 minutes to make and assemble then bake for 30 minutes. Make in whatever order you like, the order listed below is my process. You can always substitute your favorite pre made tomato sauce to cut out some cooking time. You can also omit the vegan mozzarella if you want. It adds a lovely taste to the lasagna, but I know that not everyone will have some of the more out there ingredients that it requires. This lasagna will still be awesome if you leave mozzarella out.
3 cloves garlic
1 yellow onion
1 package mushrooms
1 tablespoon olive oil
2 15 oz cans tomato sauce
1 tablespoon almond butter
1 teaspoon oregano
1 teaspoon basil
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon balsamic vinegar
2 teaspoons garlic powder
1. Chop up your garlic and onion then simmer in 1 tablespoon olive oil until onions sweat. Add diced mushrooms (remove stems) and sauté another two minutes.
2. Add all of the remaining ingredients and continue to simmer. All spice measurements can be played with depending on your taste. I like garlic, so there’s lots of garlic.
3. Simmer mixture for about ten minutes while you prepare the other ingredients.
Time to get the water going for your noodles. Follow instructions on your noodle box, its the easiest thing to do.
1/2 package lasagna noodles
Large pot boiling water
1 yellow squash
1. Wash thoroughly then cut thin strips long ways. Some people use this instead of noodles, but I like noodles so why would I replace them!
1 14 oz package extra firm tofu
3 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon italian seasoning
1/4 teaspoon nutritional yeast
1 teaspoon apple cider vinegar
2 teaspoons lemon juice
olive oil as needed
1. Take tofu out of the package and dump the extra water. Press/squeeze the tofu to release excess water.
2. Throw tofu, garlic powder, oregano, italian seasoning, apple cider vinegar, nutritional yeast, and lemon juice into a blender/food processor/ ninja. I used a ninja but any mixing contraption works!
3.Last step is to add olive oil a little at a time until you get a ricotta type texture. My mixture looked like cottage cheese.
4. Set aside until you are ready to assemble your lasagna.
Modified mozzarella based off of Julie Piatt's recipe in her book This Cheese is Nuts!
2 cups raw cashews
1 cup water (filtered if possible)
1/4 cup modified tapioca starch
1/4 cup refined coconut oil
1 teaspoon Himalayan salt
2 1/2 tablespoons agar-agar flakes or 1 1/2 teaspoons agar-agar powered
1. Soak nuts overnight or...
2. place nuts in boiling water until soft (shorter way of preparing the nuts)
3. Place softened cashews into your blender of choice and add water, tapioca starch, coconut oil, salt, and agar-agar.
4. Blend on high speed until smooth.
*** For the more refined and perfected recipe, please check out Julie PIatt's This Cheese is Nuts. It is a really interesting book with a lot of crazy cool vegan cheese recipes!
Lasagna Floor Plan
Assemble your lasagna however you like. I put mine together as follows:
Repeat until you run out of stuff!
Bake 30 minutes at 350 degrees then cool for 5-10 minutes before you enjoy.