Easy Vegan Lasagna
Classic Lasagna Recipe
Equipment
- 9X13 Cassarole Dish or Aluminum pan
- Skillet
- Large Pot for Sauce
Ingredients
Sauce
- 1 pkg Beyond Meat or use tofu or cooked veggies
- 1 small onion, diced
- 1 28oz can of crushed tomatoes
- 1 24oz can or jar of tomato sauce
- 1 6oz can of tomato paste
- olive oil for cooking onion
Assembly
- 1 box no boil lasagna noodles or cook curly edge noodles
- 2 pkg vegan mozzarella cheese Violife, Miyokos
- 1 container vegan parmesan Follow Your Heart
- 2 cups grated vegetables or cooked spinach zucchini, yellow squash
- fresh basil for garnish
Instructions
Making the sauce
- Cook Beyond Meat in a skillet according to package directions, breaking up into small crumbles. When cooked, place cooked crumbles in a bowl for assembly.
- Cook the onion in the same pan that had the Beyond Meat. Add olive oil if necessary.
- Transfer the onion from the skillet into a large pot for the sauce. Add all of the tomato sauce ingredients, making sure to blend the tomato paste in. Heat to a simmer and cook for 45 minutes making sure to stir and not let the bottom burn. If you don't want to make your own sauce, use 2 - 28oz jars of your favorite marinara sauce.
Assembly
- Preheat the oven to 375 degrees F.
- Take a 9X13 pan and gather ingredients for assembly. This is to make a 4 noodle layer lasagna. Adjust if you have a shallow pan for only 3 noodle layers.
- Cover the bottom of the pan with sauce, about 1.5 cups.
- Place a layer of noodles in the pan. Usually it's 2 next to each other and 1 horizontal.
- Put 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- Then add next layer of noodles, 1 cup sauce, 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- Repeat again: add next layer of noodles, 1 cup sauce, 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- This is the final layer of noodles. Cover thoroughly with sauce. If there is sauce left over, save it for serving. My Italian mother-in-law always had extra sauce!
- Cover with aluminum foil and seal around the edges.Bake for 25-30 minutes.
- Remove the foil and top with the remainder of cheese and a sprinkle of v parmesan.Bake for another 25-30 minutes and make sure the vegan cheese is melted nicely.Let cool 10-15 minutes before serving to prevent burnt mouths.
- Garnish with fresh basil!