Vegetarian Lasagna RecipeTin Eats from www.recipetineats.com
Introduction
If you're looking for a delicious and healthy vegan lasagna recipe, you've come to the right place! This recipe is packed with healthy and fresh ingredients that make it a wholesome and satisfying meal. Whether you're a vegan or just trying to eat more plant-based meals, this lasagna is sure to impress.
Ingredients
For the lasagna noodles, you will need: - 1 package of lasagna noodles (look for vegan options at your local grocery store) - 1 tablespoon of olive oil - 1 teaspoon of salt - 8 cups of water For the tofu ricotta, you will need: - 1 block of firm tofu, drained and crumbled - 1/4 cup of nutritional yeast - 1 tablespoon of lemon juice - 1 teaspoon of garlic powder - 1 teaspoon of dried basil - 1/2 teaspoon of salt For the tomato sauce, you will need: - 1 tablespoon of olive oil - 1 onion, diced - 3 garlic cloves, minced - 1 teaspoon of dried oregano - 1 teaspoon of dried basil - 1 teaspoon of dried thyme - 1/2 teaspoon of salt - 1/4 teaspoon of black pepper - 1 can of crushed tomatoes - 1 can of tomato sauce - 1/4 cup of tomato paste - 1/4 cup of red wine (optional) For the vegetable layer, you will need: - 1 zucchini, sliced - 1 yellow squash, sliced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup of sliced mushrooms
Instructions
1. Preheat your oven to 375°F (190°C). 2. Bring a large pot of water to a boil. Add olive oil, salt, and lasagna noodles. Cook for 8-10 minutes, or until the noodles are al dente. Drain and rinse with cold water to prevent sticking. 3. In a mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, garlic powder, dried basil, and salt. Mix well until the mixture resembles ricotta cheese. 4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, stirring occasionally. 5. Add the dried oregano, basil, thyme, salt, and black pepper to the skillet. Cook for 1-2 minutes, stirring constantly. 6. Add the crushed tomatoes, tomato sauce, tomato paste, and red wine (if using) to the skillet. Stir well and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened. 7. In a baking dish, spread a thin layer of tomato sauce on the bottom. 8. Place a layer of lasagna noodles on top of the sauce. 9. Add a layer of sliced zucchini, yellow squash, red bell pepper, yellow bell pepper, and mushrooms on top of the noodles. 10. Add a layer of tofu ricotta on top of the vegetables. 11. Repeat layers of tomato sauce, noodles, vegetables, and tofu ricotta until all ingredients are used, ending with a layer of tomato sauce on top. 12. Cover the lasagna with aluminum foil and bake for 30 minutes. 13. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the lasagna is hot and bubbly. 14. Let the lasagna cool for 5-10 minutes before slicing and serving.
Nutrition
This delicious vegan lasagna recipe serves 8 people and provides the following nutrition per serving: - Calories: 329 - Total Fat: 7g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 682mg - Total Carbohydrates: 51g - Dietary Fiber: 7g - Sugars: 11g - Protein: 15g
Final Thoughts
This vegan lasagna recipe is a perfect example of how plant-based meals can be healthy, delicious, and satisfying. With fresh vegetables, protein-rich tofu, and a flavorful tomato sauce, this lasagna is sure to become a family favorite. Give it a try and see for yourself!
