Lasagna is one of the favorite dishes in our household, but I don't always take the time to make it because it's not necessarily the most healthy dinner. All those layers of pasta with mozzarella and ricotta is just HEAVY. For my man's birthday I always make him a lasagna so when I went to make him one this year I decided to lighten it up a bit and he was SHOCKED when I told him it was completely vegan. This recipe is addicting and I think I might have eaten more of this batch of lasagna than him this time around. oops. HBD! lol
NEXT LEVEL Tomato Sauce
You can easily substitute a jar of your favorite organic, vegan tomato sauce or if you have time and the ingredients you can level up^^^^^^ your Lasagna with this sauce:
- 6 garlic cloves minced
- 1 can crushed tomatoes
- 1 jar (24oz) strained tomatoes
- 1 large onion diced
- handful of tomatoes (I had on hand this wasn’t necessary)
- 1 cup red wine (optional)
- handful of chopped basil
- a few tablespoons EVOO (extra virgin olive oil)
- S+P (salt and pepper)
- Drizzle a few Tablespoons of olive oil into your sauce pan on medium heat.
- Sauté onions and garlic in olive oil for about 10 minutes.
- Add a bit of the chopped basil for an extra boost of flavor.
- Add canned tomatoes and strained tomatoes.
- If you are adding wine add that as well and cook down the sauce for about 20-30 minutes to cook the alcohol out. Be sure to stir it and not allow it to burn on the bottom.
- Carefully transfer the sauce to a blender or food processor. Process slowly to desired consistency.
- Transfer back to the sauce pan on low and season with salt and pepper.
THIS IS INSANE
OK I have been making cauliflower "cheese" a lot lately and it's so much easier and faster than soaking cashews overnight and trying to achieve the right flavor. I am just obsessed with cauliflower and cruciferous veggies lately.
- 1 medium head cauliflower chopped and bottom stem removed
- 6-8 cloves garlic
- 1-2 handfuls of basil
- 1/2 cup vegetable stock
- 1 teaspoon salt
- OR majestic garlic dip* (see below)
- Optional: For extra nutrient boost add 2 Tablespoons hemp seeds
- Chop cauliflower and steam for 10-20 minutes. I steam it in a large pot with an inch of water and allow the cauliflower to sit in the metal strainer for the pan and boil the water covered.
- The cauliflower is done when you can stab it with a fork and it easily slides off the fork.
- Place the cauliflower in a high speed blender with garlic cloves basil and 1/4 cup vegetable stock.
- Blend and add more vegetable stock to reach desired consistency.
- Add salt and adjust flavor to your taste with garlic, basil and seasonings+hemp seeds if desired.
- *(If you have access to majestic garlic dip in the basil flavor just add 1/4-1/2 container of that into the cauliflower and you will be golden)
This is just what veggies I had on hand (cabbage of course) to add to my lasagna filling. Usually I include a green element like spinach or kale in this sauté. Feel free to improvise with what's in season and in your fridge at the time.
- 2 containers of mushrooms, chopped
- 6 garlic cloves, minced
- 1 large onion chopped
- 1/2 small cabbage chopped
- 1-2 Tablespoons EVOO (extra virgin olive oil)
- 1/2 cup white wine-optional
- Drizzle oil in a pan over medium-low heat and add garlic and onions.
- Cook down for 10-20 minutes and then add mushrooms and cabbage, you can increase heat to medium.
- Add white wine for extra flavor and cook for another 20-30 minutes turning up the heat to cook off the alcohol.
- Season to taste with Salt and Pepper. Set aside veggies until ready to assemble lasagna.
To Assemble Lasagna
- Layer a couple of spoonfuls of sauce onto the bottom of your lasagna pan. (I never boil the noodles they always cook in the oven even if they're not the special no boil kind)
- Place noodles then veggie filling. Use your favorite "noodles" (GF, Thinly sliced eggplant, zucchini, butternut squash, etc.)
- Dollop some ricotta then layer pasta sauce and some freshly torn basil leaves.
- Layer the next lasagna noodle layer and repeat.
- For the top layer place noodles and then a thin layer of pasta sauce. Top with vegan ricotta.
- Place lasagna dish on a sheet pan and bake in the middle rack of the oven at 350 degrees for 45 minutes or until bubbling. You may want to cook covered with foil at first to make sure the ricotta doesn't burn and then remove foil halfway through. I didn't have a problem leaving it uncovered.
- Remove from heat and allow to cool for 15 minutes to set.
- Cut in and ENJOY. *Warning you will not be able to stop eating this*
(The yellow in the video was a vegan cheese I had that I threw in there, but it didn't add much and I wouldn't add it the next time I make this)