Vegan Lasagna
Recipe Ideas from:
- FabFour Cookbook 2019, p52
- Nora Cooks: The Best Vegan Lasagna
Below is just my (adapted) short-hand version for myself. (serves 2-4)
Substitute or adj. qty according to personal preference
Lasagna Filling (A)
(from Fab Four Cookbook, “Un-lasagna”)
- onion (chopped) – ½ cup
- garlic (minced) – 4tsp
- veg broth – 4C
- tomato (diced) – 1 ¼ C
- tomato puree – 1C
- carrots (chopped) – ⅓ C
- capsicum (red) – ⅓ C
- zucchini (chopped) – ⅓ C
- lentils (red, uncooked) – ¼ C
- Italian seasoning – 2tsp
- garlic powder – ¼ tsp
- onion powder – ¼ tsp
- nutritional yeast – 1T
- spinach (chopped; opt.) – 1C
- To Taste: black pepper; red chilli/pepper; white petter
Cashew-Tofu Ricotta (B)
(from Nora Cooks site)
- cashews (raw) – 1/2C
- tofu (firm; chunks) – approx 200g
- nutritional yeast – ¼ C
- lemon juice – 1 1/2 T
- basil (dried) – ½ tsp
- oregano – ½ tsp
- garlic powder – ¼ tsp
Lasagna Sheets
Can use store bought or make your own (incl. sourdough lasagna sheets)
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Steps (summary)
- Cashew-Tofu Ricotta: blend cashews till fine & crumbly. Add the rest (B). Pulse till well combined and smooth.
- Lasagna Filling: Lightly fry onions & garlic. Add all other ingredients (A) except spinach. Stir well. Cover and simmer for 20 mins. Leave this quite wet with quite a lot of liquid. Much of this seems to evaporate in the bake.
- Assemble Lasagna:
• 1 cup of cooked (A) at bottom of casserole dish – spread evenly.
• Layer with lasagna sheets.
• Spread cashew-tofu ricotta evenly.
• Top with 1/2 of the spinach.
• Layer of (A)
• Lasagna sheets
• “ricotta”
• rest of spinach
• lasagna sheets
• rest of (A) – cover ALL of the pasta sheet which can dry out in the bake. - Cover tightly with foil. Bake 1 hour; cool 15 mins.
Oven: 175 C/1 hour
Air Fryer: 160C/ 45mins
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