Vegan Lasagna Recipe

Name: Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/2 cup raw cashews; 1/8 teaspoon salt; 1/4 teaspoon onion powder; 1/8 cup nutritional yeast; 1 dash garlic powder; 1 tablespoon lemon juice; 1/2 lb firm tofu; 1/8 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup nutritional yeast; 1 pinch garlic powder; 1/4 teaspoon dried basil; 1 small onion, chopped; 6 ounces cremini mushrooms, sliced; 1 large carrot, chopped; 1 quart tomato sauce; 1/2 cup parsley, chopped; 1 teaspoon dried oregano; 1 pinch salt; 1 pinch pepper; 10 ounces whole wheat lasagna noodles

Servings: persons

1/2 cup water
1/2 cup raw cashews
1/8 teaspoon salt
1/4 teaspoon onion powder
1/8 cup nutritional yeast
1 dash garlic powder
1 tablespoon lemon juice
1/2 lb firm tofu
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup nutritional yeast
1 pinch garlic powder
1/4 teaspoon dried basil
1 small onion, chopped
6 ounces cremini mushrooms, sliced
1 large carrot, chopped
1 quart tomato sauce
1/2 cup parsley, chopped
1 teaspoon dried oregano
1 pinch salt
1 pinch pepper
10 ounces whole wheat lasagna noodles

1
Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
2
Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
3
On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
4
Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375u00b0F.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup water, 1/2 cup raw cashews, 1/8 teaspoon salt, 1/4 teaspoon onion powder, and more.

Yes, Vegan Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Lasagna

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