Vegan Meaty Spinach & Ricotta Lasagna

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!



Serves: 6

Time: ~1 hour.


Ingredients

Meaty Sauce

  • 1 tbsp Extra-virgin Olive Oil

  • 1/2 onion, diced

  • 2 garlic cloves, crushed

  • 800mL passata or 2 cans crushed tomatoes

  • 3/4C TVP

  • 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)

Tofu Ricotta

  • ~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

  • 120g spinach

  • 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

Other

  • 9 lasagna sheets (I used San Remo Gluten Free Lasagna Sheets)

Method

  • 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.

Enjoy!


Note: Post was edited (23/09/20) to include balsamic vinegar which was previously forgotten- sorry!


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