Vegan Lasagna

Hey guys! I originally was going to share this recipe in the caption of a Reel on Instagram, but it was too long! Soooo, I’m going to dust the cobwebs off my blog to share it with you. Forgive me, I only have screenshots from the video as images for the recipe, but I’ll also attach the video below.

This it the perfect meal for a dinner party or a weekly meal prep -- it warms up nicely! You will have to make your own vegan ricotta, so you will need access to a food processor for this recipe. There are a few steps, but it's definitely worth it!

Ingredients

- 1 bag lasagna noodles

- 1 head of cauliflower, chopped

- 3 tbsp olive oil

- 1 10-12oz bag vegan beefy crumbles

- 1 shallots, diced

- 5 cloves garlic, minced

- 1.5 tsp salt

- 1/2 tsp black pepper

- 1 c raw cashews

- 1/3 cup nutritional yeast

- 1/4 c tahini

- juice of 1 lemon

- 1 tsp apple cider vinegar

- 1 jar pasta sauce (we love @raoshomemade)

- 3 cups baby spinach

- vegan cheese for the top (we like @miyokos pourable mozz)

- optional: chopped parsley and basil for garnish

1. Preheat oven to 350F. Grease a 10x12 casserole dish and set aside. Prepare lasagna noodles according to package instructions and rinse with cold water. Set aside.

2. In a deep pan or stock pot on medium-high heat, steam cauliflower with 1 cup water until softened, approximately 8-10 minutes. Drain any excess water and set aside.

3. While cauliflower is steaming, warm 1 tbsp olive oil in a pan over medium heat. Add shallot and garlic and cook until translucent, about 5 minutes. Add ground beefy crumbles, 1/2 tsp salt, black pepper, and stir. Cook, stirring occasionally, until the crumbles get slightly crispy, about 8 minutes. Remove from heat.

4. In a food processor, combine cauliflower, tahini, nutritional yeast, lemon juice, apple cider vinegar, cashews, remaining salt, olive oil and blend until smooth -- about 3-4 minutes on high.

5. Begin assembling! Lay noodles in one layer at the bottom of the dish, spread cauliflower ricotta in a thick layer over them, then add the beefy crumbles, then a handful of spinach, and cover in pasta sauce. Repeat the noodles, ricotta, crumbles, spinach, pasta sauce order for the next couple of layers.

6. When you get to the final layer, omit the spinach, and top the pasta sauce with your vegan cheese and parsley & basil.

7. Cover lasagna with foil, set casserole dish on a baking sheet, and place in middle rack in the oven. Cook covered for 40-45 minutes, then uncover and cook for another 15-25 minutes or until the cheese is slightly browned and the sauce is bubbling up.

8. Remove from oven and allow to sit for 10-15 minutes before serving. Enjoy!