It's hard to say no to homemade lasagna. This classic dish is right up there with spaghetti and meatballs! Fortunately, eating a vegan diet doesn't mean you can't chow down on this fan favorite. With ingredients like tofu and cashews, it's possible to make all the fixings for a dairy-free lasagna. Top things off with a protein-rich, plant-based tomato sauce and you're good to go. Ready to try it yourself? Check out the step-by-step tutorial below.
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Tofu Cheeze
Things You’ll Need
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14 ounces firm tofu
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1 tablespoon lemon juice
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2 tablespoons nutritional yeast
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1 teaspoon dried minced garlic (or garlic powder)
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1/2 teaspoon onion powder
Step 1
Drain the tofu. Using a fork or knife, break up the tofu into small pieces.
Step 2
Place all of the ingredients in a food processor. Blend until combined, pausing every now and then to scrape down the sides.
If using a high-powered blender, you may need to add the ingredients in smaller batches.
Tip
For silkier tofu cheeze, slowly add dairy-free milk or oil, one tablespoon at a time.
Step 3
Continue blending until you have reached the desired consistency.
Cashew Spinach Ricotta
Things You’ll Need
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1 1/2 cups cashews (soaked in water overnight)
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1 cup frozen chopped spinach, thawed and drained
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1/4 cup nutritional yeast
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2 tablespoons dried minced garlic
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1/4 cup oat milk
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1 tablespoon lemon juice
Tip
For best results, soak the cashews in water for at least 6 hours, or overnight.
Step 1
Roughly chop up the soaked cashews.
Step 2
With a paper towel, squeeze the spinach to remove as much water as possible. Repeat as necessary.
Step 3
In a food processor or high-powered blender, process all of the ingredients until combined. Again, if using a blender, you may need to work in batches.
White Bean Tomato Sauce
Things You’ll Need
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28 ounces crushed tomatoes
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2 tablespoons tomato paste
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1 tablespoon olive oil
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1/2 medium yellow or white onion
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2 tablespoons minced garlic
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1 cup white kidney beans
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1 tablespoon brown sugar
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1 teaspoon dried oregano
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4 bay leaves
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Salt and pepper, to taste
Tip
The beans offer a delicious source of plant-based protein. If you don't have white kidney beans on hand, feel free to substitute with chickpeas, seitan, or another plant-based protein.
Step 1
Chop the onion. In a pan over medium heat, warm the olive oil. Cook the minced garlic and onions until soft, about 10 minutes. Make sure the garlic does not burn.
Step 2
Without removing the onions and garlic, add the remaining ingredients.
Step 3
Mix well and add the bay leaves. Let the sauce simmer for 30 to 35 minutes, adding the kidney beans halfway through.
Once the sauce is done, remove the bay leaves.
Vegan Lasagna
Things You’ll Need
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Tofu cheeze
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Cashew spinach ricotta
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White bean tomato sauce
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1 package lasagna noodles, boiled and drained
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1 cup shredded dairy-free cheese
Tip
Do you eat a gluten-free diet? Use thinly sliced zucchini or gluten-free noodles. If using zucchini, bake for an extra 10 to 15 minutes.
Step 1
Pre-heat the oven to 350 degrees Fahrenheit.
Add a layer of tomato sauce to the bottom of a lasagna dish.
Step 2
Continue building the lasagna, alternating between layers of tomato sauce, pasta noodles, tofu cheeze, and cashew spinach ricotta. Make sure you have enough sauce left over for the top layer.
Step 3
For even more flavor, sprinkle shredded dairy-free cheese on top. Bake for 30 to 35 minutes.
This vegan lasagna recipe is as simple as it gets. Feel free to add extra ingredients like sausage crumbles, fresh vegetables, or even chopped veggie burgers.
Once you've mastered homemade tofu cheeze and cashew ricotta, keep them in mind for future recipes. They can be used to "veganize" classic meals like stuffed shells and sandwiches. Bon appétit, friends!
