Cheesy, meaty and absolutely delicious. This Easy Vegan Lasagna is the perfect replica of your favourite lasagna growing up.
Course Main Course
Cuisine Italian
Total Time 1 hourhour20 minutesminutes
Servings 15people
Author Two Market Girls
Ingredients
1pkg (500 g)lasagna noodles
227g (2 cups)vegan mozzarella shreds
Vegan Meat Sauce
1can (680 mL)tomato sauce
1can (796 mL)diced tomatoes
2pkg (680 g)ground round
Tofu Ricotta
1block (530 g)silken tofu
1block (350 g)firm tofu
90g (1/3 cup)miso paste
84g (1/3 cup)vegan pesto
10g (1/4 cup)nutritional yeast
1tspgarlic powder
1tsponion powder
60mL (1/4 cup)apple cider vinegar
60mL (1/4 cup)water
Instructions
Preheat oven to 375F
Cook noodles according to package instructions. Once al dente, strain and rise under cool water to prevent further cooking. Set aside.
To make the vegan ricotta, combine tofu in a blender and process until crumbled. You still want some texture in the tofu, this is what is going to give it the ricotta feel. Add crumbled tofu to a large bowl and set aside. To the blender combine the remaining ricotta ingredients (miso, pesto, nutritional yeast, garlic, onion and apple cider vinegar). Blend until smooth. Pour into the tofu mixture and stir to combine. Set aside.
To make the vegan meat sauce, combine the tomato sauce, diced tomatoes and ground round in a bowl and set aside.
Build your lasagna by starting with a small amount of sauce on the bottom of the pan. Layer noodles, then meat sauce, then tofu ricotta, then daiya cheese and repeat. When you get to the top layer add lots of cheese and some extra sauce if you have it.
Cover with tin foil and bake for 35-45 minutes covered. Remove the foil and broil on medium heat until the cheese is melted.
Allow to rest for about 5 minutes before slicing. Serve with some vegan parmesan and enjoy.