Best Vegan Lasagna Recipe

Even though I enjoy the traditional way of preparing many different cuisines, I am very passionate about health. What we put into our bodies as well as how we are combining those foods has always been something I like to pay attention to. I find it to be very fun when finding creative alternatives to traditional ways like this Vegan Lasagna Recipe . As tradition is something most of us  hold near and dear to our hearts, there is something to be said about evolving too. I love the challenge of doing my best to maintain the “tradition” or integrity of a dish while at the same time making more health- conscious and mindful adjustments. If you do not think you are a fan of Vegan food or that it just plain tastes bad… think again! =) Give this Best Vegan Lasagna Recipe dish a try, you will not be disappointed, as a matter of fact, you may end up being very pleasantly surprised. The flavor and textures are all there, and BONUS… no guilt! 

Best Vegan Lasagna Recipe

Jennifer

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Course Main Course

Cuisine Italian

Ingredients

  

• 4-5 LG Garlic clove ( minced )
• 1 Sm White Onion ( diced )
• 10 LG Basil Leaves ( chiffonade )
• 1/2 teaspoon Crushed Red Pepper Flakes
• 6 tablespoons Olive Oil
• 1 28 oz Can Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1 1/2 teaspoon Basil ( dry )
• 1/4 teaspoon Oregano ( dry)
• 1/4 teaspoon Thyme ( dry )
• 1/4 teaspoon Fennel Seed
• 1 tablespoons Garlic powder
• 1 12 oz Package Plant Based “ Ground Beef “
• 1/2 cup Vegan Parmesan ( shredded ) * Plus extra for topping sprinkle
• 1 cup Vegan Mozzarella ( shredded )
• 1 cup Vegan Ricotta
• 1 tablespoons Ground Flax Seed
• 1 box Lasagna Noodles
• Sea Salt
• Black Pepper
• Water

Instructions

 

• For the “Meat”:

   

  In a skillet over medium heat, add 2 Tbsp. Olive oil.

  Crumble in package of  “meat”.

  Add 1 Tbsp Garlic powder, Pinch of Salt & Fennel Seeds

  Cook about 7-10 minutes. Set aside.

   

   

   

   

  For the Sauce:

   

  In a skillet over medium heat, add 4 Tbsp Olive Oil.

  Add Crushed Red Pepper Flakes, Basil ( dry ), Oregano and Thyme.

  Add Onions & fresh Garlic, stir & let cook until Onionshave become soft & Garlic is fragrant.

  Add 1 Can ( 28 oz. ) Crushed Tomatoes, stir.

  Add  1/2  of the 28 oz. Can of Water

  Add  2 Tbsp. Tomato Paste

  Add 2 large pinches of Salt &  1 PinchBlack Pepper

   Stir, cover& let simmer over low heat for about 20 minutes. Stirring often.

  9. Add “Meat” to Sauce, stir, cover and set aside.

   

  For the “Egg”:

   

  Mix 1 Tbsp. Ground Flax Seed with 4 Tbsp Water.

  Mix and let stand about 5 minutes until thickened.

   

  For the “Cheese” Mixture:

   

  In a medium bowl, combine all “cheeses”  & FlaxMixture.

  Mix and set aside.

   

  For the Noodles:

   

  In a large TALL pot, fill with water and bring to a boil.

  Add  few pinches Salt.

  Gently place Lasagna Noodles into water.

  Let boil about 5 – 7 minutes or JUST until slightly flexible.Remove with tongs and set aside.

   

  Preheat Oven 375 degrees F

   

   

  Assemble the Lasagna:

   

  In a 9 x 13 Baking dish, spray bottom & all sides with OliveOil.

  In a single layer, cover base of baking dish with Noodles.

  Using a baking spatula, spread “Cheese” mixture to coat noodles.

  Spoon a thin layer of “Meat” sauce on top.

  Repeat 2 more times, ( equaling = 3 layers )

  Top off  with a final layer of Noddles, a little Sauce and sprinkleShredded Parmesan “Cheese” on top.

  Spray sheets of aluminum Foil, so that “Cheese” won’t stick, andcover with the foil.

  Bake about 40 – 45 minutes.

  Garnish with fresh Basil before serving.

   

  Enjoy!

   

   

   

   

   Buon Appetito e Mangia Bene!

Keyword Best Vegan Lasagna Recipe