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.
3. Use hands to crumble tofu into a mixing bowl. Use a spoon or fork to mash it into a finer consistency if preferred. Add steamed spinach, chopped basil or parsley, and blended sunflower seed mixture and mix until evenly combined and set aside.
Meaty Vegan Marinara Sauce
4. Heat a large saute pan over medium-high heat and add all reamaining spices and herbs and toast for a few seconds until fragrant. Add diced onions and saute for a few minutes until they begin to soften. Add diced mushrooms and bell peppers and continue to sautee until they begin to release their liquids and become slightly softened. Add chickpeas and tamari sauce and saute with vegetables until they are heated through. Add marinara sauce and bring to a simmer then remove from heat and set aside.
5. Cook noodles according to package instructions and drain.
6. Spoon a few tablespoons of marinara sauce into the base of a baking dish to prevent noodles from sticking to the pan while baking. Place a layer of lasagna noodles along the base of the pan. Next, spoon three or four generous dollops of the tofu and sunflower seed ricotta on each lasagna noodle and gently spread with a spatula to create an even layer across the noodles. Spoon the chickpea and mushroom marinara sauce over the dairy-free ricotta cheese and smooth into an even layer. Top with another layer of lasagna noodles and continue layering with dairy free ricotta cheese and marinara sauce until you reach the top of the pan.
7. Top with a generous layer of vegan shredded cheese and sprinkle with a bit of fresh or dried parsley or basil for garnish.
8. Cover the lasagna pan with a layer of parchment paper and/or aluminum foil and place the baking pan on a baking sheet to catch any sauce that may spill out of the pan during the baking process.
9. Bake on the center rack of oven for 45 to 60 minutes until you can see the sauce bubbling from the base of the pan and the cheese has melted. Remove the foil/parchment paper covering and broil on low for 10 to 15 minutes until the surface of the lasagna has golden brown edges and corners.
10. Allow to cool for 30-60minutes before serving. Pairs perfectly with a fresh garden salad, steamed vegetables, and crusty garlic bread.