Ultimate Vegan Lasagna
You can never have too many main course recipes, so give Ultimate Vegan Lasagnan a try. This recipe makes 8 servings with 842 calories, 26g of protein, and 29g of fat each. For $3.13 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have nutritional yeast, vegan cheese, bbq sauce, and a few other ingredients on hand, you can make it. 5984 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a dairy free diet. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 89%, this dish is super. The Ultimate Lasagna, Ultimate Meat Lasagna, and Ultimate Vegan Chili are very similar to this recipe.
Servings: 8
Ingredients:
10-oz. bag fresh baby spinach
½ cup chopped fresh basil
3 cloves garlic, minced (1 Tbs.)
5 ½ cups Speedy Red Sauce
¼ cup nutritional yeast
2 tsp. olive oil
2 medium onions, chopped (2 cups)
12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
2 12-oz. pkgs. firm tofu, drained
1 cup shredded mozzarella flavor vegan cheese (3 oz.)
1 8-oz. pkg. vegan cream cheese
12 uncooked whole-wheat lasagna noodles
Equipment:
oven
frying pan
food processor
bowl
baking pan
ladle
aluminum foil
Cooking instruction summary:
1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
Step by step:
1. To make Filling: Preheat oven to 375°F.
2. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden.
3. Add spinach, and cook 2 to 3 minutes, or until wilted.
4. Transfer spinach mixture to bowl of food processor.
5. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
6. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling.
7. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
8. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted.
9. Remove from oven, and let stand 10 minutes before serving.
Nutrition Information:
covered percent of daily need
