Plant-Based Lasagna? Yes!

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The best type of lasagna is certainly homemade. If you are craving the chewy rich flavor of a good old baked pasta, we’ve got you covered. Here are the top three plant-based lasagna recipes to try in your kitchen. And they’re all vegan!

Easy Zucchini And Mushroom Lasagna

plant-based-zuchinni-and-mushroom-lasagna

Ingredients:

  • 1 pack of whole grain lasagna sheets
  • 1 zucchini
  • 1.5 cup tofu
  • 1 cup sliced mushrooms
  • 1 cup frozen peas
  • ¼ cup fresh basil
  • 1 pack garlic hummus
  • 1 tbsp olive oil
  • 2 cups marinara sauce
  • 1tsp sea salt
  • 1 tsp garlic powder
Total time needed: 45 minutes

Cooking instructions:

  1. Preheat the oven to 350F/175C.
  2. Boil salted water in a large pot. Add lasagna sheets and cook until it starts to soften. Drain and rinse with cold water.
  3. Heat olive oil over medium heat in a large skillet. Add chopped zucchini, mushrooms, and salt. Sauté until softened. Add spinach and peas and sauté for five more minutes.
  4. Place drained tofu in a large bowl. Crumble gently. Add hummus, yeast, basil salt, and garlic powder. Stir together with hands until smooth.
  5. Place two tbsp of marinara in the bottom of a rectangular baking dish. Top with four lasagna sheets, add half of the tofu mixture, and half of the vegetable mixture. Top with another two tbsp of marinara.
  6. Repeat until the dish is filled with layers. Finish the top layer with lasagna sheets and sauce.
  7. Cover with foil and bake for about 30 minutes.

Related Article: Nut Free, Vegan Cheese Sauce

Creamy Spinach Lasagna With Vegan Bechamel

plant-based-spinach-lasagna

Ingredients needed:

  • Spinach lasagna sheets
  • 3 packs button mushrooms
  • 3 cans chopped tomato
  • 1 sliced tomato
  • Vegan cheese slices
  • 4 cups soy milk
  • 2 tbsp soy sauce
  • 2 tbsp yellow mustard
  • 6 tbsp olive oil
  • 5 tbsp all purpose flour
  • Sea salt and black pepper
Total time needed: 1 hour and 15 minutes

Cooking instructions:

  1. Slice the mushrooms and add to a pot with two tbsp of soy sauce.
  2. Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water. Remove the lid from the pot and let some of the water cook-off.
  3. When most of the mushroom water has cooked off, add three cans of chopped tomatoes and bring to a simmer.
  4. Turn down the heat and allow it to simmer for a few minutes. Then, add some sea salt and black pepper to taste.
  5. Add the oil to a pot and turn to medium heat. As the oil is heating, sift your flour into a bowl. When the oil is hot (but not sizzling) add the flour all at once and stir continuously. Fry the flour in the oil for a bit, stirring vigorously.
  6. Add soy milk all at once and stir continuously until it reaches the desired thickness. Remove from heat, add salt, black pepper, and two tsp yellow mustard.
  7. When both sauces are ready, pre-heat the oven to 430F/ 220C.
  8. Place two tbsp of tomato sauce in the bottom of a rectangular baking dish. Place a layer of lasagna sheets, cover it with tomato sauce followed by white sauce, then spinach lasagna again.
  9. Repeat until the dish is filled with layers. Finish the top layer with vegan cheese, sliced tomato, and pepper.
  10. Bake for 30 minutes uncovered plant-based lasagna recipes.

Related Article: Famous Vegan Lasagne

Oat-Based Lasagna

oat-based-lasagna

Ingredients needed:

  • 1 pack Tomato Pulled Oats
  • 12 lasagna sheets
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 1 zucchini
  • 1 tomato
  • 2 cans crushed tomatoes
  • 3 tbsp margarine
  • 3 tbsp flour
  • Olive oil
  • 3 cups oat milk
  • 2 cups grated vegan cheese
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1tsp salt
Total time needed: 60 minutes

Cooking instructions:

  1. Preheat the oven to 400F/200C.
  2. Dice the onion and garlic. Cut the carrots and zucchini into long strips. In a bowl, stir together well the raw vegetables, crushed tomatoes, olive oil, spices, and Pulled Oats.
  3. Start preparing the sauce by melting the margarine in a non-stick saucepan. Add the flour and bring to a boil, while stirring continuously. Add the oat milk gradually and stir until smooth. Reduce heat to low and simmer until the sauce is slightly thick, stirring occasionally. Add in the grated cheese and season with salt and white pepper.
  4. To assemble, pour the Pulled Oats vegetable sauce into the bottom of a rectangular baking dish. Place the lasagne sheets on top. Spread cheese sauce over the sheets. Repeat layering 2-3 times. To finish, place a final layer of pasta, topped with Pulled Oats sauce. Top with tomato slices and grated cheese.
  5. Bake for 30 to 40 minutes.

We hope you have chosen what plant-based lasagna you are having.

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