BEST VEGAN LASAGNA RECIPE
The best easy vegan lasagna made with real food ingredients. No one can tell this lasagna is dairy, egg, and soy-free.
Whether you’re vegan, plant-based, paleo, have a dairy-intolerance (most people have trouble digesting lactose after infancy, according to Physicians Committee), or want to eat a little greener, this vegan lasagna recipe is one you need in your repertoire. If you’re looking for a vegetarian, rather than vegan, lasagna, head over to my Heirloom Tomato & Greens Lasagna, Spring Vegetable & Goat Cheese Lasagna, Pumpkin and Chard Lasagna , or Veggie Lasagna Cupcakes.
BEST VEGAN LASAGNA
PREP TIME 15 MINUTES COOK TIME 1 HOUR 10 MINUTES TOTAL TIME 1 HOUR 25 MINUTES
An easy vegan lasagna recipe with delicious layers of eggplant, zucchini, roasted peppers, and an almond based homemade "ricotta" filling. No one can tell this lasagna is dairy, egg, and soy-free!
Best Vegan Lasagna
INGREDIENTS
1 medium eggplant, sliced lengthwise into 1/4" strips
1/4 cup olive oil
4 cloves garlic, divided
1 recipe vegan ricotta
1/2 teaspoon sea salt
1 1/2 teaspoons truffle oil
1/4 cup fresh Italian parsley, plus more for garnish
25 oz. favorite marinara sauce (I used Sonoma Gourmet brand)
1 medium zucchini, thinly sliced into strips lengthwise
1 (12 oz.) jar fire roasted red peppers, drained and patted dry
1 (9-oz) box no-boil lasagna noodles (I used DeLallo whole wheat, use gluten free if needed)
INSTRUCTIONS
Preheat the oven to 400 degrees F.
To cook the eggplant, mince two of the garlic cloves and stir into the olive oil. Brush both sides of eggplant slices with the garlic oil and season with salt and pepper. Heat a broiler or grill/grill pan to medium high. Cook, turning half way until tender, about 5-10 minutes. Add more oil if the eggplant gets dry. Remove from heat.
I like this ricotta filling to have even more flavor, so to the linked vegan almond ricotta recipe, add an additional 1/2 teaspoon salt, 1 1/2 teaspoons truffle oil and 2 cloves peeled garlic. Blend in the blender until blended. Add the parsley and pulse just to chop. Mix the rest of the way with a rubber spatula.
To assemble the lasagna, spread a thin layer of the marinara over the bottom of a 9x13-inch baking dish. Top with a layer of the prepared eggplant, raw zucchini, and red peppers. Lay a single layer of lasagna noodles over the vegetables. Spread 1/2 of the ricotta over the noodles. Top the ricotta with a layer of marinara, then more vegetables, noodles, the remaining ricotta, remaining vegetables, and last layer of noodles. Cover the noodles with the remaining marinara sauce. Cover with foil and bake for 60 minutes, until noodles are tender.
NOTES
Want more cheese? Feel free to top this lasagna with your favorite dairy-free Parmesan or mozzarella. Follow Your Heart Parm and Miyoko's Mozz are my favorites. Paleo Option: Omit the pasta sheets and double the vegetables. Use layers of vegetables instead of the pasta. Gluten Free Option: Be sure your sauce and pasta are gf. Nutrition information is approximate and calculated by a third party site. If your health depends on nutrition information, please calculate again using your favorite calculator.
source : yummymummykitchen.com