VEGAN LASAGNA RECIPE BY TASTY
Here's what you need: tofu, lemon juice, nutritional yeast, fresh basil, garlic, pepper, salt, walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, dried oregano, dried rosemary, pepper, cremini mushroom, onion, tomato sauce, lasagna noodle
Provided by Merle O'Neal
Categories Dinner
Yield 5 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 31 grams, Fat 45 grams, Fiber 9 grams, Protein 31 grams, Sugar 12 grams
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xhxpeciix
[email protected]This lasagna is a great option for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Malissa Watters
[email protected]I would recommend this recipe to someone who is looking for a vegan lasagna recipe that is easy to make.
malik ahmad
[email protected]This lasagna was a good starting point, but I would make some changes to it next time.
Tianna See
[email protected]I'm not sure I would make this lasagna again, but I'm glad I tried it.
HD Tushar
[email protected]I would give this lasagna a 7 out of 10.
Genico Inter
[email protected]Overall, I thought the lasagna was okay. It wasn't the best I've ever had, but it wasn't bad either.
Tamale Tadeo
[email protected]The lasagna was a bit too salty. I would recommend using less salt in the sauce.
Waqas Qazi
[email protected]The lasagna was a bit too dry. I would recommend using more sauce.
Rosemary Chinaza
[email protected]This lasagna was a bit too bland for my taste. I would recommend adding more spices to the sauce.
Stephen Osuji
[email protected]I followed the recipe exactly and the lasagna turned out great! It was cheesy and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe.
Kare Kim
[email protected]I was skeptical about making a vegan lasagna, but I was pleasantly surprised. It was delicious! The tofu ricotta was a great substitute for cheese, and the vegetables added a lot of flavor. I will definitely be making this again.
Harmoni Dixon
[email protected]This is the best vegan lasagna I've ever had! The cheese sauce was rich and creamy, and the vegetables were cooked perfectly. I will definitely be making this again.
Danais Altagracia
[email protected]I'm not vegan, but I really enjoyed this lasagna. It was flavorful and satisfying. I would definitely make it again.
Nnabuife Chisom
[email protected]This lasagna was delicious! I made it for a potluck and everyone loved it. The flavors were well-balanced and the texture was perfect. I would definitely recommend this recipe to anyone looking for a vegan lasagna recipe.
MD Abu Nayeem
[email protected]I tried this recipe last night and it was a hit with my family! The lasagna was cheesy, flavorful, and had the perfect amount of vegetables. I especially liked the addition of the spinach, which gave it a nice pop of color and flavor. I will definite