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Vegan Lasagna by Chef Veggie

Easy Vegan Lasagna

Classic Lasagna Recipe
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Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

  • 9X13 Cassarole Dish or Aluminum pan
  • Skillet
  • Large Pot for Sauce

Method
 

Making the sauce
  1. 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.
  2. Cook the onion in the same pan that had the Beyond Meat. Add olive oil if necessary.
  3. 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
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Cover the bottom of the pan with sauce, about 1.5 cups.
  4. Place a layer of noodles in the pan. Usually it's 2 next to each other and 1 horizontal.
  5. Put 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
  6. 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
  7. 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
  8. 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!
  9. Cover with aluminum foil and seal around the edges.
    Bake for 25-30 minutes.
  10. 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.
  11. Garnish with fresh basil!