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Husband Approved Vegan Lasagna

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

"Meat" Filling

  • 1 medium onion diced
  • 2 colves garlic minced
  • 8 oz baby bella mushrooms diced
  • 1 14oz can lentils rinsed
  • 1 tsp dried thyme
  • 1 Tbsp balsamic vinegar
  • 26 oz jar pasta sauce 1/4 cup reserved

Vegan Ricotta

  • 1/2 cup cashews soaked
  • 3 Tbsp nutritional yeast
  • 1 Tbsp lemon juice fresh
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup water

Other

  • 1 pkg lasagna noodles
  • 7 oz vegan mozzarella

Instructions

To Prepare

  1. Prepare the cashews and lasagna noodles in advance. Start by soaking the cashews in boiling water and set aside for 20 minutes while you make your filling. Bring a big pot of water to boil and cook your lasagna noodles according to the manufacturers directions. Drain, and set aside. 

"Meat" Filling

  1. For the meat filling, simply begin sauteeing the onion, garlic and mushrooms in a large pan over medium high heat. If the veggies start to stick, add a little water in and continue this process until the onions are translucent and the mushrooms are soft.

  2. Next add in the rinsed lentils, thyme, balsamic vinegar and pasta sauce. Reserve 1/4 cup of the pasta sauce to use later on. 

  3. Cook through until combined. Taste to check if it needs salt or pepper, then set aside to cool.

Vegan Ricotta

  1. After the cashews have soaked, add them, along with the rest of the ricotta ingredients into a food processor and pulse until a fine crumble is formed. Continue processing until it is the texture you desire. If you want it more creamy, keep the processor going for another few minutes.

Assembly

  1. To assemble your lasagna, start by adding the 1/4 cup of reserved pasta sauce to the bottom of a 13 x 9 pan. This will help the noodles from sticking. Spread the sauce out and then add one layer of noodles to the bottom making sure to overlap the noodles as you go.

  2. Next add a layer of your "meat" filling (about 1/3 of your filling will be used for each step). 

  3. Add in a 1/3 of your ricotta cheese to the top of the meat mixture.

  4. Continue this process of adding noodles, meat filling and ricotta cheese, ending with the meat mixture on top. You can add in a layer of spinach if you want too. I had some frozen spinach I had defrosted and sprinkled it throughout the layers.

  5. Top the lasagna with the store bought vegan mozzarella shreds.

  6. Bake in a 375 degree oven for about 25-30 minutes until the cheese starts to bubble and the lasagna sets. Remove from the oven and let stand for about 10 minutes.

  7. Slice into pieces and serve while hot!