Vegan Vegetable Lasagna – Veggie Impressed

Components you want

Ingredient notes and substitutions

Pasta ~ I like to make use of oven-ready lasagna noodles. They appear to be extensively obtainable lately and so they work completely. For those who can solely discover conventional lasagna noodles, prepare dinner them in keeping with bundle instructions earlier than utilizing within the recipe.

Gluten-free pasta will work nice. Oven-ready gluten-free lasagna noodles do exist, so search for these.

Observe: I’ve observed some manufacturers of lasagna noodles, even dried noodles, have egg in them, so be sure you examine ingredient lists for a vegan selection.

Sauce ~ Whereas home made marinara sauce is very easy to make, it does add additional time to make and dishes to scrub. You can also make the sauce a day forward in order for you, however I have a tendency to only seize our favourite jarred sauce for this, Rao’s. Use your favourite pasta sauce.

You’ll want about 4 to five cups of sauce. I wish to have additional sauce readily available for serving. A few of us like our lasagna additional saucy, however you don’t need to add an excessive amount of to the casserole dish otherwise you’ll simply have a sloppy mess.

Ricotta ~ I really like my home made vegan ricotta cheese on this vegetable lasagna. I combine it with a little bit of non-dairy milk to make it additional creamy. It actually is ideal on this recipe.

It’s cashew based mostly, so for those who’re allergic or can’t have nuts, you should utilize a tofu based mostly ricotta as an alternative.

Greens ~ This recipe begins with onion and garlic for plenty of taste. Then I exploit globe eggplant and cremini mushrooms for a giant punch of umami. They’re savory and tender with wealthy, daring taste.

When you don’t should peel the eggplant, I usually do on this dish. It’s a private choice.

I normally purchase the mushrooms already sliced to save lots of time, however you should purchase complete mushrooms and slice them your self. You should definitely clear the mushrooms with a moist fabric first to take away any dust.

White button mushrooms, chopped portobello mushrooms, or shiitake mushrooms can all be used instead of the creminis. Use what you might have or like greatest.

Greens ~ You understand me, all the time sneaking in some leafy greens wherever I can. I chop some recent spinach properly after which stir it into the ricotta combination. Kale could also be used instead.

Spices and herbs ~ Dried oregano, a pinch of crushed pink pepper flakes, and naturally, salt and pepper.

Cheese ~ The entire dish is completed off with some shredded vegan cheese. I used Vevan shredded mozzarella for these photographs. It doesn’t seem like it melted all that properly, nevertheless it truly bought actually creamy. My different favourite possibility is Miyoko’s Liquid Mozzarella. For those who go this route, drizzle it on after the preliminary 20 minutes of baking time. Proceed baking after which place beneath the broiler for 1 to 2 minutes to brown.

Extras ~ Be happy to make use of completely different greens, like zucchini, summer season squash, broccoli, bell peppers, and so forth. Cube them small and sauté them to get all of the liquid out earlier than including to the casserole. You’ll want about 5 to six cups of uncooked diced greens.

A sprinkle of vegan parmesan cheese can be fabulous as a garnish.

Some recent basil leaves are a lovely coloration distinction and convey great recent taste as properly. They’re actually only a garnish, nonetheless, so you’ll be able to go away them off for those who don’t have any.

Sauté the onions till delicate and translucent (1).

Add the eggplant and mushrooms and sauté, stirring sometimes, till all of the liquid has cooked out of the greens and they’re beginning to brown on the sides, about 10 minutes.

Add the garlic, spices and herbs and sauté till aromatic, about 1 minute (2). Put aside.

In a mixing bowl, mix the vegan ricotta, non-dairy milk, and recent chopped spinach till properly mixed (3). Put aside.

Serving ideas

This vegan vegetable lasagna is hearty sufficient to serve by itself. If you wish to stretch it even additional, attempt pairing it with one of many sides listed beneath.

It’s excellent for feeding a crowd and/or for the vacations, like Christmas dinner.

With salad

With greens

With bread

Storage and freezing

Make forward: The cashew ricotta will be made a number of days prematurely.

The complete lasagna will be assembled a day prematurely and stored tightly coated within the fridge till able to bake. Permit for additional time to warmth by way of since all the things will likely be chilly.

Fridge: Leftover vegetable lasagna will be saved in an hermetic container within the fridge for 4 to five days.

Freezer: It’s also possible to freeze this vegan lasagna. It may be frozen unbaked or after baking. If it’s already baked, be sure that to chill it utterly earlier than transferring to the freezer. Baked or unbaked, it’ll preserve properly within the freezer for as much as 3 months.

Reheat: If frozen, let it thaw within the fridge in a single day, then bake as instructed permitting additional time to warmth by way of.

Particular person servings of leftovers will be reheated within the microwave. The complete pan will be reheated in a 350°F oven till heated by way of.

Professional ideas and methods

~ Use oven-ready lasagna noodles for comfort. These don’t have to be boiled first.

~ Use store-bought jarred marinara sauce for comfort. Our favourite is Rao’s.

~ Have additional sauce prepared for serving in case somebody desires so as to add extra.

~ Place the casserole dish on a rimmed baking sheet whereas within the oven. It will catch any drips that will bubble up over the edges whereas baking.

~ Place the lasagna beneath the broiler for 1 to 2 minutes, watching it intently, if you wish to brown the cheese.

~ Be happy to halve this recipe and use an 8×8 or 9×9 baking dish as an alternative.

~ To make this gluten-free: Use gluten-free lasagna noodles. For those who can’t discover oven-ready gluten-free noodles, prepare dinner them in keeping with bundle instructions earlier than layering them within the lasagna.

~ To make this oil-free: Use broth or water to sauté the greens as an alternative of oil.

~ To make this nut-free: Use a tofu ricotta or a nut-free store-bought ricotta, like Tofutti, as an alternative of the cashew ricotta.

~ For meal prep: The vegan ricotta will be made a number of days prematurely. The complete vegetable lasagna will be assembled a day prematurely and stored tightly coated within the fridge. When able to bake, proceed as instructed. Permit for 15 to twenty minutes of additional time to warmth by way of since all the things we will likely be chilly.

FAQs