Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, one hell of a delicious vegan lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This is one of many of plant-based vegan recipe videos I will be making. This video is a delicious Vegan Lasagna. A delicious vegan lasagna, oh yes please!
One hell of a delicious vegan Lasagna is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. One hell of a delicious vegan Lasagna is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook one hell of a delicious vegan lasagna using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make One hell of a delicious vegan Lasagna:
- Get dried red lentils
- Get x 500g bolognese sauce
- Take raw cashews
- Take firm tofu, patted dry with paper towels
- Take nutritional yeast
- Prepare fresh lemon juice
- Get salt
- Make ready dried basil
- Take oregano
- Take garlic powder
- Get baby spinach
- Prepare lasagna noodles
- Make ready vegan mozzarella (see recipe)
This vegan lasagna pan recipe is also a great way for your family to enjoy tempeh. Tempeh is a superfood made from soybeans that is as rich in protein as beef and contains more fiber. The spicy lentil soup was a success, delicious and I added a dolop of Cajun cream when served. Making homemade vegan lasagna is surprisingly easy.
Steps to make One hell of a delicious vegan Lasagna:
- First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
- Preheat the oven to 350 degrees.
- Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
- Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly.
- Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
- Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
- While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
- If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
With ingredients like tofu, cashews and beans, you can enjoy this tasty dairy-free, plant-based recipe. Then, I had to look up whether I nearly 'misspelt', or 'mispelled' it. By then, I'd started to question my capacity to spell words. I toyed with the idea of making vegan double cream with it, but thought it has too much of an earthy, vegetal flavour. When blitzed with enough olive oil.
So that is going to wrap it up with this special food one hell of a delicious vegan lasagna recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
