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
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 SeedsCook 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 WaterAdd 2 Tbsp. Tomato PasteAdd 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!
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