Italian food holds a special place in our house. Greg grew up with a large Italian family and incredible Italian cooking being at the center of the family gatherings. Recipes have been passed down for generations from the “mother land.” Most are meat and dairy based, so we have had fun converting them into delicious plant-based options. Fortunately, the best family secrets were sauce and spice based so the challenge wasn’t too steep. We recently mastered a classic vegan lasagna and are thrilled to share it with you!
Lasagna noodles: the boil or no boil version. Or try from scratch if you are feeling bold!
Spices: salt, pepper, oregano, basil, thyme, onion powder
Vegetables: spinach, mushroom, carrots, zucchini
Cheeses: Vegan ricotta cheese (homemade), vegan mozzarella cheese
The Other Stuff: minced garlic, olive oil, water, marinara sauce
The Lasagna Noodles
If you have noodles that need to be boiled, you’ll need to do that first
We prefer the no boil version
Either make a fresh sauce with tomato sauce or use your favorite jarred version
Heat olive oil in large pan with the spices
Sauté carrots and zucchini
Once softened, add in mushrooms and spinach (by the handfuls)
Cover the bottom of your baking dish with a light layer of marinara sauce
Add layer of lasagna noodles (3 pieces)
Add 1/2 cup of vegan ricotta cheese and 1/2 cup of vegan mozzarella cheese. Then on top add a layer of sautéed veggies, and then another layer of sauce.
Time for your second layer of lasagna noodles (3 pieces).
And another round of cheeses, veggies and sauce (just as before)
Next and final layer of lasagna noodles (3 pieces)
Add in layer of sauce and a light layer of the cheeses on very top
Preheat oven to 375
Place dish in oven, covered for 40 minutes
Uncover after 40 minutes, and cook an additional 5-10 minutes
Sprinkle with nutritional yeast (or vegan parmesan cheese) and some fresh basil
Pairs well with: salad & chocolate chip cookies