Hearty Vegetable Lasagna

Updated: Dec 21, 2020

RECIPE

This Hearty Vegetable Lasagna is layered with the flavors and textures you crave, including a meaty chickpea and mushroom marinara sauce and a creamy dairy-free ricotta cheese made with sunflower seeds and tofu.

You can watch the full cooking demo for this recipe here: Hearty Vegetable Lasagna Demo

Makes 12 Servings

Prep Time: 30 Minutes

Cook Time: 75 Minutes


INGREDIENTS

  • 1 - 16 oz package Lasagna Noodles

  • 1 - 8 oz package Vegan Mozzarella Shreds

Dairy-Free Spinach Ricotta

  • 1 block firm tofu

  • 1 handful fresh chopped basil, parsley, or fresh green of choice

  • 1/2 cup soaked raw sunflower seeds, soaked in water overnight and drained

  • 3/4 cup water or plain unsweetened plant milk of choice

  • 2 Tbsp tapioca starch

  • 1/4 cup nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1 lemon, juiced

  • 1 cup chopped steamed spinach

Meaty Vegan Marinara Sauce

  • 1 - 27 oz jar marinara sauce

  • 2 cans chickpeas, drained and rinsed

  • 8 oz mushrooms of choice, diced

  • 1/2 cup onion, finely diced

  • 1 bell pepper, diced (any variety)

  • 1/2 tsp sea salt

  • 1 Tbsp tamari or soy sauce or liquid aminos

  • 1 tsp fennel seeds

  • 1 Tbsp minced garlic

  • 1/2 tsp ground cumin

  • 2 tsp dried oregano

  • 2 tsp dried parsley

  • 1/2 tsp red chilli flakes (optional)


INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit.


Dairy-Free Spinach Ricotta

2. Add sunflower seeds, plant milk, lemon juice, salt, tapioca starch, garlic powder, and nutritional yeast to a blender and blend for 30 to 60 seconds until mostly smooth.