How to Make Yummy Ray's Vegan Lasagna

Ray's Vegan Lasagna. Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese. This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans.

This easy vegan lasagna is full of savory mushrooms and flavorful herbs, and Many vegan lasagna recipes contain a laundry list of ingredients. This one uses as few as possible without sacrificing flavor. This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. You can cook Ray's Vegan Lasagna using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ray's Vegan Lasagna

1. You need 4 (14.5 oz) of cans stewed and/or diced tomatoes.
2. Prepare 6 oz of can tomato paste.
3. Prepare 3 tbsp of olive oil.
4. Prepare 1 of large onion diced.
5. You need 2 of bell peppers of your choice chopped into inch long pieces.
6. You need 1 of medium zucchini.
7. You need 4-6 cloves of garlic minced.
8. You need 1/2 package of Lightlife Smart Ground meatless original crumbles.
9. Prepare 1 (7.1 oz) of Daiya mozzarella style shreds.
10. Prepare 9 of lasagna noodles.
11. You need 2 tbsp of Italian seasoning.

This vegan spinach lasagna is easy, healthy, and delicious. The secret is a gooey, yummy cashew Finally! A vegan spinach lasagna that tastes like the kind that I used to make BV (before vegan). Bring water to boil in a large pot and add pasta and olive oil.

Ray's Vegan Lasagna instructions

1. In a large pot, add the cans of tomatoes (with their sauce), 1 can full of water, and the Italian seasoning then turn the heat to medium. Trim the ends off the zucchini and slice in half lengthwise then cut individual slices (like cutting a cucumber) and add to the pot..
2. In a large non-stick skillet, add the olive oil and set to medium high. Add the onions and peppers and saute till the onions are soft. Add a little salt for flavor. When the onions and peppers are done, add the garlic and cook another 1-2 minutes. Add the tomato paste and cook another 1-2 minutes then add contents to the large pot..
3. Once the pot starts to bubble, turn the heat down and simmer partially covered for 1 hour. Remove the cover and turn the heat up very slightly and continue to cook about another 2 hours. When the sauce reduces enough to be a thick sauce, continue to the next step..
4. In a non-stick skillet, spray with a vegan oil spray and add the meatless crumbles. Cook for about 4 minutes until they are hot and then add to the sauce pot. This product really adds a meaty taste to the recipe..
5. Turn oven on to 375 degrees. Cook the lasagna noodles in boiling water for 8-10 minutes. Once done, it's time to assemble the lasagna..
6. In a 13 X 9 glass pan start adding the ingredients in this order: 1 and 1/2 cups of the sauce, 3 noodles, 2 cups sauce, 1/3 of the cheese, 3 noodles, 2 cups of sauce, 1/3 of the cheese, 3 noodles, rest of sauce, rest of cheese..
7. Bake covered with foil for 25 minutes. Removed foil and bake another 10 minutes. You are done..
8. Options to improve: Instead of the middle cheese layer as mozzarella, try adding a layer of the Daiya pepper jack cheese. With this option, you can add more cheese to the other layers..

This absolutely dreamy vegan lasagna for two has a smooth pumpkin bechamel sauce and a creamy spinach filling. I made this vegan lasagna for two on a weeknight and it was nowhere near as. This raw vegan lasagna tastes every bit as rich as flavorful as cooked lasagna but loaded with enzymes, and is grain-free and paleo-friendly. Reviews for: Photos of Vegan Lasagna. Vegan Lasagna. this link is to an external site that may or may not meet accessibility guidelines.