Recipe: Tasty Vegan Lasagne

Vegan Lasagne. View Our Easy Lasagna Recipe Perfect For Every Occasion. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Spread half of the Cashew-Tofu Ricotta on top of the noodles.

A vegetable-packed vegan lasagne made with dairy-free white sauce. It freezes brilliantly and makes the perfect vegan comfort food. 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. You can cook Vegan Lasagne using 28 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegan Lasagne

1. Prepare 3/4 Head of Cauliflower.
2. Prepare 1 Package of Cherry Tomatoes, halved (Sauce).
3. You need 2 of Red Peppers, chopped (Sauce).
4. You need 1 of Onion, chopped (Sauce).
5. It's 1 Head of Garlic, Crushed (Sauce).
6. You need of Olive Oil (Sauce).
7. You need of Oregano (Sauce).
8. It's of Basil (Sauce).
9. It's 3 Cans of Chopped Tomatoes (Sauce).
10. Prepare 2 Cans of Lentils (Lentils).
11. Prepare 1 Package of Mushrooms, chopped (Lentils).
12. It's 2 Tbsp of Liquid Smoke (Lentils).
13. Prepare of Fennel Seed (Lentils).
14. Prepare of Salt & Pepper (Lentils).
15. You need 1 Tub of Vegan Cream Cheese (Ricotta).
16. Prepare 1 tsp of Nutmeg (ricotta).
17. You need 1/2 tsp of Cinnamon (ricotta).
18. You need 2 of Sweet Red Peppers (Bechamel).
19. It's 4 Tbsp of Cornstarch (Bechamel).
20. It's 6 Tbsp of Nutritional Yeast Flakes (Bechamel).
21. You need 1 Tbsp of Lemon Juice (Bechamel).
22. You need 3 Cups of Water (Bechamel).
23. You need 1/2 Cup of Cashews (Bechamel).
24. You need of Salt & Pepper (Bechamel).
25. Prepare 1/2 Bag of Spinach.
26. Prepare 1 of Aubergine, sliced thinly.
27. Prepare 1 Package of Lasagne Noodles.
28. Prepare 2 Packages of Vegan Cheese.

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. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable.

Vegan Lasagne instructions

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

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. And dare I say, it's AMAZING!