Delicious Vegan and Gluten Free Lasagna recipe that will leave your taste buds satisfied. A healthy twist on a classic Italian dish.
Delicious and Healthy Vegan Lasagna Recipe
Looking to make a delicious plant-based lasagna? This recipe includes a homemade sauce using plant-based ground beef, onions, garlic, roma tomatoes, and seasonings like oregano, salt, and pepper. The ricotta filling is made from soaked cashews, water, nutritional yeast, miso, garlic, and dried parsley. Gluten-free lasagna noodles are boiled for 3 minutes before assembling the lasagna.
To top it off, the recipe calls for Miyoko’s liquid mozzarella or mozzarella shreds. With the detailed instructions provided, you can easily recreate this flavorful and comforting plant-based lasagna in your own kitchen. Whether you follow a plant-based diet or simply want to try something new, this recipe is sure to satisfy your lasagna cravings.
Plant-based bliss: Heavenly Vegan Lasagna Recipe
hey everybody it’s Jerry and today we’re going to make one of my all-time favorite meals lasagna who doesn’t love lasagna right and this is just a very traditional lasagna with a meat sauce and and we’re going to make an 8 in lasagna in an 8 in square baking dish if you want to make a larger one if you.
Want to use a 9×13 just basically double everything and um you’ll have the same thing same baked times and everything so let’s get started we’re going to start out by taking one package of plant-based ground beef uh this is impossible but you can use whatever brand you prefer and place it in a hot skillet and just Brown the.
Meat just enough until it’s all nice and brown and then uh you can set that aside and we’re going to take a large saucepan and put a couple of tablespoons of olive oil in it heat it up and take take one chopped onion add that into the pot and we’re just going to cook the onions for about 5 minutes until they’re.
Uh translucent and then we’re going to add four or five garlic cloves that have been minced and cook that for another minute this is all over medium heat and then we’re going to add in 3 lb of Roma tomatoes which have been deeded and.
Chopped and then we’re going to add 1 teaspoon of oregano 1 teaspoon of salt and about 1/4 teaspoon of black pepper this is just freshly ground black pepper mix everything up and just let that simmer for about 45 minutes over low heat Meanwhile we’re going to take two.
Cups of cashews that have been soaked overnight and then drained and washed and rinsed and we’re going to add them with a half a cup of water into a food processor or blender along with 1 tblspoon of nutritional yeast 2 tbspoon of miso one or two garlic cloves depending on.
Size and one teaspoon of dried parsley and we’re just going to grind everything together until it’s nice and smooth and go ahead and scrape down the sides as needed until everything is nice and even and smooth and that’s going to be our rotta cheese for the.
Filling now we’re going to take our cooked sauce put it in a blender and just blend it until it’s nice and smooth and puree and then we’re going to pour it back into the pot add in our ground beef mix that that together and continue cooking that until it’s your desired.
Thickness probably another 10 or 15 minutes now we have our lasagna noodles which have been cooked for only about 3 minutes in boiling water you just want them just enough to be pliable and we’re going to cut them to the size of the baking dish now I only have seven noodles here and you’ll see why in a minute so now.
We’re going to take some of the sauce and Spoon it on the bottom of the baking dish and we’re going to start with our leftover pieces from the noodles and this will give us our two missing noodles cuz we need nine total so we started with seven we’re going to take the pieces of.
Two of them uh to create two of them and so we’re going to layer the noodles over the sauce and then put some more sauce on top of that and then we’re going to take half of our cheese mixture and Spoon that on top of the sauce spread everything out so it’s covering the whole.
Surface and then we’re going to layer another layer of noodles on top I like to alternate the direction of the noodles and then more sauce on top of that and we’re just going to repeat what we did before with the next layer and then the remaining cheese filling on top of the.
Sauce spread it out and the last layer of noodles on top of that again I’m changing the direction and then spoon the remaining sauce on top and finally we’re going to take some liquid mozzarella and this is Mio’s liquid mozzarella which I highly recommend it’ll really give you the best.
Topping for the lasagna and um going to pour about a half a cup of it on top to cover the surface you can use more or less depending on how much you like that and bake that at 350° for about 50 to 55 minutes until it’s nice and browned and let it cool for about 15 minutes and it’s ready to.
Serve thanks everybody for watching please tune in next time for some more recipes and remember to like And subscribe and I’ll see you then
