Healthy Vegan Lasagna
Indulge in the comforting flavors of our Easy Vegan Lasagna! Loaded with nutritious ingredients like lentils, green peppers, mushrooms, and a luscious tofu ricotta, this delectable lasagna is perfect for anyone embracing a healthy, plant-based lifestyle. Ideal for vegans and health-conscious diners, this recipe is straightforward to prepare with common pantry items and completely free from animal products. Savor the rich layers of this classic dish reinvented, providing a satisfying meal that delights the whole family!
Ingredients
Ingredients (Filling)
- 1 cups lentils green or brown
- 2 cups water
- 1 medium onion diced
- 1 can 14.5oz diced tomatoes (undrained)
- 2 cans 1lb.12oz tomatoes puree
- 1 tbsp onion powder
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- ½ tsp black pepper
- 1 Tbsp liquid aminos
Ingredients (Tofu Ricotta)
- 1 block 15oz extra firm tofu finely crumbled
- In a mixing bowl add the following and mix
- 2 tsp Italian seasoning
- ½ tsp black pepper
- 2 Tbsp liquid aminos
- 1/2 cup nutritional yeast
Instructions
Directions (Filling)
- Add lentils, onion, and water to a saucepan and bring to a boil. Reduce heat to simmer and cover for 15 minutes. Add can of diced tomatoes and bring back to simmer for 15 minutes. Remove from heat and add 1 of the cans of tomato puree and spices then stir and set aside.
Directions (Assembly)
- Cook 1 package of lasagna noodles as per package instructions and rinse with cold water.In a 9x13 casserole dish add about 1/4 of the second can of puree to cover the bottom. Add a layer of noodles and top with 1/2 of the lentil filling then spread evenly. Add another layer of noodles and top with entire bowl of tofu ricotta. Add another layer of noodles and top with the rest of the lentil filling. Add the last layer of noodles and top with the remaining puree. Sprinkle 1 Tbsp of Italian seasoning and 3 Tbsp nutritional yeast. Cover in foil and bake at 350 for 15 minutes then uncover and cook for 15 more minutes. Let set for 10 minutes and cut and serve
