Best 2 Vegan Vegetable Lasagna Recipes
Indulge in a culinary masterpiece that combines the goodness of fresh vegetables and the comforting flavors of lasagna with our Vegan Vegetable Lasagna. This delectable dish is not only a treat for your taste buds but also caters to those with dietary restrictions or preferences. Dive into layers of tender zucchini, hearty bell peppers, and succulent mushrooms, all harmoniously blended with a rich and creamy vegan béchamel sauce. Encased in delicate lasagna sheets, each bite offers a delightful symphony of textures and flavors.
Our comprehensive recipe guide provides detailed instructions for preparing this vegan lasagna, ensuring that every step is effortless. Learn how to craft the flavorful vegetable filling, create a creamy and luscious béchamel sauce using plant-based milk, and assemble the lasagna layers like a pro. We've also included tips for achieving the perfect lasagna texture, whether you prefer it gooey and soft or crispy and golden brown.
As a bonus, we've curated a collection of complementary recipes to enhance your lasagna experience. Discover how to make a refreshing tomato sauce that adds a tangy touch to each bite. Elevate your lasagna with a creamy and flavorful pesto sauce, bursting with fresh herbs and nutty goodness. And for those with a sweet tooth, try our decadent chocolate sauce, transforming your lasagna into an irresistible dessert.
Embark on a culinary journey with our Vegan Vegetable Lasagna and accompanying recipes. Treat yourself and your loved ones to a delightful and satisfying meal that celebrates the bounty of fresh vegetables and embodies the essence of compassionate cooking.
VEGAN VEGETABLE LASAGNA
For those with food sensitivities like myself, I created this eggplant lasagna that is wheat, dairy, and egg free. If you are not vegan, you could add Italian sausage if you can find a wheat- and chemical-free source.
Provided by Hoag_cooked
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in garlic and cook until lightly browned, 2 to 3 minutes. Place in a bowl. Add stewed tomatoes, diced tomatoes, tomato sauce, and dried basil. Mix until thoroughly combined.
- Combine carrots and zucchini in a separate bowl. Mix olives and mushrooms together in another bowl.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add eggplant slices and cook until browned, 2 to 3 minutes per side. Remove from heat.
- Layer 1/3 tomato sauce mixture, eggplant, 1/4 cup coconut flour sprinkled over eggplant, spinach, olive and mushroom mixture, and carrot and zucchini mixture into a 15x10-inch pan. Sprinkle remaining 1/4 cup coconut flour over carrot and zucchini layer. Top with remaining tomato sauce, smoothing and spreading flat. Cover with aluminum foil.
- Bake in the preheated oven until vegetables are becoming tender, about 45 minutes. Remove from oven, uncover, and continue baking until completely tender, about 30 minutes more.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 10.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 866.7 mg, Sugar 8.3 g
VEGETABLE LASAGNA WITH VEGAN RICOTTA
Steps:
- 1. Gather your ingredients. 2. Make your marinade by combining all ingredients in a large bowl. 3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly. 4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add more EVOO/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination. 5. Nut Cheese Ricotta: soak cashews for 4+ hours. Drain excess water from cashews. Combine all ingredients in food processor until smooth. 6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce, noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules. IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles. 7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer since the temp will be colder. Serve hot!
Tips:
- For the best flavor, use a variety of vegetables in your lasagna. Some good options include spinach, kale, mushrooms, bell peppers, and zucchini.
- To make your lasagna more hearty, add lentils or beans to the vegetable mixture.
- If you don't have a lot of time, you can use no-boil lasagna noodles. Just be sure to soak them in water for at least 30 minutes before using.
- To make your lasagna extra cheesy, use a combination of different types of cheese, such as mozzarella, Parmesan, and ricotta.
- For a crispy crust, brush the top of the lasagna with olive oil before baking.
Conclusion:
Vegan vegetable lasagna is a delicious and satisfying dish that's perfect for any occasion. It's packed with vegetables, protein, and flavor, and it's sure to be a hit with everyone at your table. So next time you're looking for a hearty and healthy meal, give this vegan vegetable lasagna a try.
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