Vegan Lasagne. Feature A New Star On The Table With Our Spinach Lasagna Recipe. Clean and purify your body, neutralize excess acids, and balance pH levels! Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.

It's just a matter of making the absolute simplest (but fabulous) tomato sauce with loads of mushrooms and a super simple white sauce (bechamel). A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food. You can cook Vegan Lasagne using 28 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vegan Lasagne

Prepare 3/4 Head of Cauliflower.
You need 1 Package of Cherry Tomatoes, halved (Sauce).
Prepare 2 of Red Peppers, chopped (Sauce).
It's 1 of Onion, chopped (Sauce).
Prepare 1 Head of Garlic, Crushed (Sauce).
You need of Olive Oil (Sauce).
It's of Oregano (Sauce).
Prepare of Basil (Sauce).
You need 3 Cans of Chopped Tomatoes (Sauce).
It's 2 Cans of Lentils (Lentils).
It's 1 Package of Mushrooms, chopped (Lentils).
It's 2 Tbsp of Liquid Smoke (Lentils).
It's of Fennel Seed (Lentils).
It's of Salt & Pepper (Lentils).
You need 1 Tub of Vegan Cream Cheese (Ricotta).
Prepare 1 tsp of Nutmeg (ricotta).
Prepare 1/2 tsp of Cinnamon (ricotta).
Prepare 2 of Sweet Red Peppers (Bechamel).
It's 4 Tbsp of Cornstarch (Bechamel).
It's 6 Tbsp of Nutritional Yeast Flakes (Bechamel).
Prepare 1 Tbsp of Lemon Juice (Bechamel).
You need 3 Cups of Water (Bechamel).
It's 1/2 Cup of Cashews (Bechamel).
Prepare of Salt & Pepper (Bechamel).
Prepare 1/2 Bag of Spinach.
You need 1 of Aubergine, sliced thinly.
It's 1 Package of Lasagne Noodles.
It's 2 Packages of Vegan Cheese.

Scroll to the end of the post for the full recipe card, but don't skip the post because we pack in lots of extra info to help you make a success of the recipe. The Vegan Bolognese: We made up a bolognese from scratch and the recipe is only slightly adapted from our vegan bolognese recipe. We adapted the recipe to make it less saucy, since it was going in this. This vegan lasagna tastes as good as it looks.

Vegan Lasagne instructions

Rice and toast head of cauliflower. Set aside..
Sautee all "Sauce" ingredients, except canned tomatoes and basil..
When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat..
Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside..
Blend all bechamel ingredients except cashews. (It will be very thin!).
Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid..
Cook bechamel on low heat until thickened, and remove from heat..
Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese..
For best results, allow to sit at rom temperature for least 3 hours before baking..
Bake at 180 for 30 minutes or until cooked through and cheese is bubbly..

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. I've taste tested a LOT of lasagna in my life - and I can tell you this is simply the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach.