Best 2 Vegan Vegetable Lasagna Recipes

Dive into the realm of culinary delight as we embark on a harmonious journey to craft the ultimate vegan vegetable lasagna. Discover a symphony of flavors and textures as we layer garden-fresh vegetables, creamy vegan cheese, and hearty lasagna noodles. Unleash your creativity and customize your lasagna with an array of seasonal vegetables, ensuring each bite is a celebration of nature's bounty. Let's explore a world of culinary possibilities and create a vegan masterpiece that will tantalize your taste buds and nourish your soul.

Let's cook with our recipes!

VEGAN VEGETABLE LASAGNA

Vegan Vegetable Lasagna image

For those with food sensitivities like myself, I created this eggplant lasagna that is wheat, dairy, and egg free. If you are not vegan, you could add Italian sausage if you can find a wheat- and chemical-free source.

Provided by Hoag_cooked

Categories Fruits and Vegetables Vegetables Eggplant

Time 2h5m

Yield 10

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, or as needed, divided
3 cloves garlic, chopped, or more to taste
1 (15 ounce) can stewed tomatoes, drained
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
2 teaspoons dried basil
2 carrots, shredded
1 medium zucchini, shredded
1 (15 ounce) can black olives, drained and sliced
1 (8 ounce) can mushrooms, drained and chopped
2 medium eggplant, sliced into 1/4-inch-thick rounds
½ cup coconut flour
1 (5 ounce) package baby spinach leaves

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in garlic and cook until lightly browned, 2 to 3 minutes. Place in a bowl. Add stewed tomatoes, diced tomatoes, tomato sauce, and dried basil. Mix until thoroughly combined.
Combine carrots and zucchini in a separate bowl. Mix olives and mushrooms together in another bowl.
Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add eggplant slices and cook until browned, 2 to 3 minutes per side. Remove from heat.
Layer 1/3 tomato sauce mixture, eggplant, 1/4 cup coconut flour sprinkled over eggplant, spinach, olive and mushroom mixture, and carrot and zucchini mixture into a 15x10-inch pan. Sprinkle remaining 1/4 cup coconut flour over carrot and zucchini layer. Top with remaining tomato sauce, smoothing and spreading flat. Cover with aluminum foil.
Bake in the preheated oven until vegetables are becoming tender, about 45 minutes. Remove from oven, uncover, and continue baking until completely tender, about 30 minutes more.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 10.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 866.7 mg, Sugar 8.3 g

VEGETABLE LASAGNA WITH VEGAN RICOTTA

VEGETABLE LASAGNA WITH VEGAN RICOTTA image

Categories Nut Pasta Tomato Bake Dinner Vegan

Yield 12 slices

Number Of Ingredients 24

Ingredients

1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese
2 cups fresh kale
1 box no-boil lasagna noodles
Zesty Garlic Marinade:
1 Tbsp garlic powder
3-4 Tbsp EVOO
1/2 cup red wine vinegar
2-3 Tbsp dried Italian herb seasoning blend
1 tsp black pepper
Ricotta Nut Cheese:
2 cups of soaked raw cashews/pinch of salt, drained
2 tsp garlic powder
1 1/2 Tbsp EVOO
1/4 cup plain soy milk
3 Tbsp apple cider vinegar
1 Tbsp dried Italian herb blend
1 Tbsp agave or maple syrup
1/3 cup fresh chives
1 tsp black pepper
salt to taste

Steps:

1. Gather your ingredients. 2. Make your marinade by combining all ingredients in a large bowl. 3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly. 4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add more EVOO/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination. 5. Nut Cheese Ricotta: soak cashews for 4+ hours. Drain excess water from cashews. Combine all ingredients in food processor until smooth. 6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce, noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules. IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles. 7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer since the temp will be colder. Serve hot!

Tips:

Use a variety of vegetables to add flavor and texture to your lasagna. Some good options include spinach, kale, zucchini, eggplant, and mushrooms.
Don't be afraid to experiment with different cheeses. You can use vegan mozzarella, cheddar, or parmesan, or a combination of all three.
Be sure to cook the vegetables until they are tender before assembling the lasagna. This will help them to meld together and create a cohesive dish.
If you are short on time, you can use a pre-made lasagna noodle kit. Just be sure to cook the noodles according to the package directions.
Serve the lasagna with a side of marinara sauce or pesto for extra flavor.

Conclusion:

Vegan vegetable lasagna is a delicious and hearty dish that is perfect for any occasion. It is packed with vegetables, protein, and flavor, and it is sure to be a hit with everyone at your table. So next time you are looking for a vegan meal that is both satisfying and delicious, give this recipe a try. You won't be disappointed!