Best 4 Vegan Meat Cheese Spinach Lasagna Recipes

Indulge in a culinary masterpiece with our exquisite Vegan Meat, Cheese & Spinach Lasagna. This delectable dish is a symphony of flavors and textures, featuring tender lasagna noodles, hearty plant-based meat, creamy cashew cheese, and vibrant spinach, all harmoniously layered and baked to perfection. Each bite is a delightful journey that showcases the perfect balance of savory, tangy, and fresh flavors. This comprehensive recipe guide provides step-by-step instructions, ensuring that even novice cooks can create this impressive dish with ease. Discover how to craft the rich and flavorful cashew cheese, prepare the savory plant-based meat, and assemble the lasagna with precision. We also offer variations for a gluten-free and nut-free lasagna, ensuring inclusivity for all dietary needs. Get ready to tantalize your taste buds and impress your loved ones with this exceptional Vegan Meat, Cheese & Spinach Lasagna.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN LASAGNA RECIPE

Vegan Lasagna Recipe image

This vegan lasagna recipe is layered with vegan bolognese, vegan ricotta, a vegan cheese sauce and a marinara sauce for the most deliciously decadent lasagna ever!

Provided by Alison Andrews

Categories Entree Savory

Time 2h

Number Of Ingredients 32

Ingredients

2 1/2 cups Cremini Mushrooms ((240g))
8 ounces Extra Firm Tofu ((226g))
1 cup Walnuts ((100g))
1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
1 tsp Dried Basil
1 tsp Oregano
1/4 tsp Cayenne Pepper
1 Tbsp Dark Soy Sauce
1/2 cup Tomato Paste ((130g))
1 cup Marinara Sauce ((240ml))
1 Tbsp Coconut Sugar
Salt and Pepper (to taste)
6 Tbsp Olive Oil
5 Tbsp All Purpose Flour
4 cups Soy Milk ((960ml))
2 Tbsp Dijon Mustard
2/3 cup Nutritional Yeast ((40g))
2 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Smoked Paprika
1 tsp Salt
3/4 tsp Ground Black Pepper
1 Recipe Vegan Ricotta
2 1/2 cups Marinara Sauce ((600ml))
12 Sheets Spinach Lasagna*
4 Small Zucchini (Sliced)
Marinara Sauce
Fresh Basil (Chopped)
Dried Basil
Ground Black Pepper

Steps:

If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

Nutrition Facts : ServingSize 1 Serve, Calories 673 kcal, Sugar 14.7 g, Sodium 1470 mg, Fat 42.9 g, SaturatedFat 7.4 g, Carbohydrate 53.9 g, Fiber 8.3 g, Protein 24.4 g

VEGAN SPINACH AND MUSHROOM LASAGNA

Vegan Spinach and Mushroom Lasagna image

We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren't made with egg.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, plus more for greasing
3 cloves garlic, 2 thinly sliced and 1 whole
1 teaspoon fennel seeds
Pinch crushed red pepper flakes
1 pound white mushrooms, sliced
One 28-ounce can crushed tomatoes
Kosher salt
One 12.3-ounce package firm tofu, strained
One 10-ounce package frozen spinach, thawed and squeezed dry
One 8-ounce package vegan cream cheese
1/2 cup loosely packed fresh basil leaves, plus more for garnish
3 tablespoons nutritional yeast
1/2 teaspoon freshly grated nutmeg
12 to 13 no-boil vegan lasagna noodles
1/2 cup shredded mozzarella-flavored vegan cheese

Steps:

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

VEGAN " MEAT & CHEESE" SPINACH LASAGNA

Vegan

The spinach "ricotta cheese" mixture is made with firm tofu and vegan cream cheese. It tastes rich & the white layer looks beautiful when served. Very easy to prepare and not runny like so many other vegetarian lasagnas seem to be. Very well received by non-vegans.

Provided by flitenrs

Categories < 4 Hours

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 1/2 ounce) package firm tofu, well-drained
8 ounces tofutti vegan cream cheese
1 (10 ounce) box frozen chopped spinach, thawed, well-drained
1 large white onion, chopped
4 garlic cloves, chopped
2 teaspoons basil (dried or fresh)
2 teaspoons parsley (dried or fresh)
ground pepper
salt
9 lasagna noodles, cooked
20 ounces tomato sauce
12 ounces frozen morningstar soy crumbles ("ground beef")
2 cups mushrooms, chopped
vegan parmesan cheese (optional)

Steps:

In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
Let sit for 5+ minutes before serving.

Nutrition Facts : Calories 148, Fat 2.8, SaturatedFat 0.4, Sodium 393.5, Carbohydrate 21, Fiber 3.9, Sugar 3.9, Protein 11.4

"CHEESY" VEGAN LASAGNA

This is one of the first dishes I served company when I became vegetarian. Everyone was astonished that this cheesy tasting lasagna didn't have any cheese in it! I originally saw this recipe published by user submission at vegweb.

Provided by Nourished Homestead

Categories Spinach

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 (26 ounce) jars spaghetti sauce
16 ounces spinach leaves
1/2 lb carrot
1/4 cup fresh parsley
2 garlic cloves, minced
1/4 cup vegetable broth
16 ounces firm tofu
8 ounces cream cheese (vegan version)
2 tablespoons lemon juice
1/8 teaspoon nutmeg
1 (16 ounce) box lasagna noodles, cooked
1/4 cup nutritional yeast

Steps:

Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

Nutrition Facts : Calories 321.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 22.2, Sodium 386.3, Carbohydrate 44.2, Fiber 5.8, Sugar 8.9, Protein 13.3

Tips:

To make the lasagna noodles from scratch, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 large eggs in a food processor. Pulse until the dough comes together, then knead it on a lightly floured surface for 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes before rolling it out.
If you are using store-bought lasagna noodles, be sure to cook them according to the package directions before assembling the lasagna.
To make the vegan meat sauce, heat some olive oil in a large skillet over medium heat. Add 1 cup of chopped onion and cook until softened. Add 2 cloves of minced garlic and cook for 1 minute more. Add 1 pound of vegan ground beef and cook until browned. Drain any excess grease. Stir in 2 cups of crushed tomatoes, 1 cup of vegetable broth, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a simmer and cook for 20 minutes, or until the sauce has thickened.
To make the vegan cheese sauce, melt 1/2 cup of vegan butter in a medium saucepan over medium heat. Whisk in 1/2 cup of all-purpose flour and cook for 1 minute. Gradually whisk in 3 cups of unsweetened almond milk. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened. Stir in 1 cup of shredded vegan cheddar cheese, 1/2 cup of nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook until the cheese is melted and smooth.
To assemble the lasagna, preheat the oven to 375 degrees Fahrenheit. Spread 1 cup of the vegan meat sauce in the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles. Spread 1 cup of the vegan cheese sauce over the noodles. Repeat the layers twice more. Top the lasagna with the remaining vegan meat sauce and cheese sauce. Bake for 30 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving.

Conclusion:

This vegan meat, cheese, and spinach lasagna is a delicious and satisfying dish that is perfect for any occasion. The lasagna is made with layers of vegan meat sauce, vegan cheese sauce, spinach, and lasagna noodles. It is then baked until bubbly and golden brown. The lasagna is a great source of protein, fiber, and calcium. It is also a good source of vitamins A, C, and K. This lasagna is sure to be a hit with vegans and non-vegans alike.