Updated: Mar 3
Ever since I made my spinach and ricotta cannelloni, I've had this guy on my mind. Who doesn't love lasagna?
This recipe is saucy, meaty and rich. It's nutrient-dense and full of plant protein to keep you full for ages.
It's the first of a few lasagnas I have in the works, and it's really quite easy to make! I hope you love it!
Time: ~1 hour.
1 tbsp Extra-virgin Olive Oil
1/2 onion, diced
2 garlic cloves, crushed
800mL passata or 2 cans crushed tomatoes
1 can lentils
1/3C tomato paste
1/2 bunch fresh basil, chopped
1/2 tsp salt
1 tsp dried oregano
2 tbsp nutritional yeast
1 tbsp balsamic vinegar
1 tbsp coconut sugar (optional)
1/4C red wine (optional)
~375g firm tofu
¼ C nutritional yeast
60mL lemon juice
¼-½ tsp salt
Pepper, to taste
¼-½ tsp garlic powder (¼ is equivalent to two garlic cloves)
1 tsp onion powder
½C fresh basil
1 tbsp oregano, or Italian herb mix
2 tbs almond milk, unsweetened
A dash of olive oil
Vegan parmesan (optional)
½C raw cashews
¼ tsp salt
½-¾ tsp garlic powder
2-3 tbsp savour yeast flakes
9 lasagna sheets (I used San Remo Gluten Free Lasagna Sheets)
Add 1 tbsp of EVOO to pan and heat gently. Add in diced onion, sauteing until the onion is translucent. Then, add in the garlic and continue to saute until lightly browned.
Next, add in the remainder of the sauce ingredients (aside from lentils and basil) and bring to a light simmer.
Continue to simmer for 5 mintues, stirring occasionally. Note: If you are using crushed tomatoes, I'd recommend simmering for ~30 minutes before moving to the next step.
After 5 minutes, add in lentils and fresh basil, leaving to simmer for another 5 minutes. Once this is done, you can set the sauce aside.
Now, set your oven to preheat to the temperature required for your lasagna sheets (for me, this was 190C).
Then, start making your tofu ricotta by adding tofu and all other ingredients (besides spinach and EVOO) to a blender or food processor. Blend until well mixed. Scrape down sides and blend again for a few seconds. Taste and add more garlic, salt, herbs as preferred.
Heat some olive oil in pan and gently wilt down spinach.
Chop up the wilted spinach and mix through the ricotta evenly.
Now add 1/4 of your sauce mix to the bottom of your baking tray ( I used the nearest in my home that would fit 3 lasagna sheets lengthwise across the tray, this was about 30cm). In a single layer, top with 3 lasagna sheets.
On the next layer add 1/2 your ricotta mix and top with another 1/4 of your sauce mix. Cover with lasagna sheets and repeat this for the next layer.
For the final layer, use the remaining 1/4 of your sauce mix to ensure the lasagna sheets are completely covered. If you have a cheese of preference, you can also add this over the top.
Cover the baking tray with foil and bake according to pasta instructions (this was 45 minutes for me).
Once done, top with vegan parmesan and serve with a side salad.
Note: Post was edited (23/09/20) to include balsamic vinegar which was previously forgotten- sorry!