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Vegan Lasagna

I don’t claim to be vegan (anymore), but I still love eating this lasagna. I don’t make this all the time because it can be a bit of work, but I am always glad I did make it once I’m eating it. My recipe is inspired by the Vegan Zombie’s lasagna roll recipe(s). I modified mine a bit adding more veggies and whatnot.

Don’t let the word vegan fool you on this being a healthy dish because it is definitely not. It is oh-so-rich and a little slice goes a long way, so pair this with a small salad. 

Note: This recipe makes two loaf pans of lasagna. So, make both now, but only cook one. Put the other in the freezer for another day.

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Get your lasagna noodles going. Cook them according to package instructions. I used about 6 noodles per pan.

Once your noodles are boiling away, start chopping your veggies. I’m using onions, mushrooms, zucchini, & carrots.

After they are chopped, sauté the onions, carrots, and zucchini with some olive oil over medium heat. After about 3-5 minutes add in the mushrooms with a couple of splashes of white wine. Cook for about 3-5 minutes longer, add more olive oil if you need.

It may seem like a lot of veggies, but they kinda shrink once you cook them.

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Add in faux ground crumbles. Mix it in real good, breaking up the crumbles so its not just big chunks. You can leave these out, if you want to.

Now would be the time to add in all the herbs and spices. SALT.

Once everything is well mixed, add in the vegan cream cheese. The whole container. Turn the heat down to low. Mix everything up. Then add in a couple of handfuls of daiya or your favorite vegan cheese. Or if you want, use real cheese. If you wanted to use ricotta cheese in place of the vegan cream cheese, you could do that, too. I’m all about options.

Turn the heat off.

Here comes the fun part, where we layer everything up in a loaf pan, but preheat your oven to 350 first.

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Layer 1: Thin layer of red sauce.
Layer 2: 2 Lasagna noodles side by side (you may have to cut off the ends to fit in the pan)
Layer 3: The filling
Layer 4: Baby Spinach Leaves
Layer 5: Red sauce

Repeat noodles, filling, spinach, sauce until you get to the top. Top layer of noodles should be sauce and cheese.

Cover the pan with aluminum foil and pop into the oven for 40 minutes. Uncover and put back in the oven for another 5-10 minutes to get the cheese all melty.

Once out of the oven, let cool for about 10 minutes before cutting in to help keep everything intact. Or don’t. Its up to you. 

Each pan will serve 4-6 people. 

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You can’t really get a pretty picture of this, but I’m not going to apologize for it.

For the other pan, cover in saran wrap and foil and place in your freezer. It should hold up for awhile in there.

To cook frozen lasagna, preheat oven to 375 and cook for 60 minutes covered (be sure to take off the saran wrap) with foil. Remove cover and cook for an additional 5-10 minutes.

Vegan Lasagna
Serves 4
A rich, meatless, dairy-free lasagna.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 package lasagna noodles
  2. 1 8oz container vegan cream cheese (garlic & chive flavor)
  3. 1 12oz package faux ground crumbles
  4. 2 jars spaghetti sauce of your choice
  5. 1 med zucchini; cut into small pieces
  6. 1 carrot or 10-12 baby carrots; cut into small pieces
  7. 1 onion; diced
  8. 1 8oz package white mushrooms; roughly chopped
  9. 1 package daiya mozzarella (or other vegan cheese)
  10. baby spinach
  11. 1 tsp salt (more or less to taste)
  12. fresh ground black pepper to taste
  13. 1 tsp garlic powder
  14. 1/2 tsp italian seasoning
  15. 1 tsp oregano
  16. 1 tsp dried basil
  17. 1/4 tsp cayenne (optional)
  18. 1/4 cup white wine (optional)
  19. 2-3 TBS olive oil
Instructions
  1. Bring noodles to a boil and cook to al dente.
  2. Chop onion, zucchini, mushrooms, carrots into small pieces.
  3. Saute onions, zucchini, and carrots with 1-2 TBS olive oil over medium heat for 3-5 minutes.
  4. Add in mushrooms along with 1/4 cup white wine (can use vegetable stock in place of wine). Cook, stirring occasionally for another 3-5 minutes.
  5. Add in faux ground crumbles. Stir until everything is evenly mixed.
  6. Add in spices and seasoning.
  7. Stir in entire container of vegan cream cheese. Reduce heat to low. Add in 1/2 cup daiya mozzarella. Mix until everything is well blended together.
  8. Turn off heat.
  9. Preheat oven to 350.
In loaf pans
  1. Put a thin layer of the spaghetti sauce on the bottom of each pan.
  2. Layer two noodles side by side on top of the sauce.
  3. Evenly spread the vegetable filling onto of the noodles.
  4. Layer baby spinach.
  5. On top of the spinach, add a thin layer of spaghetti sauce.
  6. Repeat. Ending with a layer of noodles topped with spaghetti sauce and cheese.
  7. Cover with foil and bake 40 minutes. Uncover and bake for another 5-10 minutes (until cheese is bubbly).
Notes
  1. This recipe makes two loaf pans. Cover extra pan with saran wrap and foil and place in the freezer.
  2. To cook from frozen, preheat oven to 375 degrees. Bake for 60 minutes covered and 5-10 minutes uncovered or until completely heated through.
Adapted from The Vegan Zombie
Adapted from The Vegan Zombie
http://overtherange.org/