Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, one hell of a delicious vegan lasagna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
One hell of a delicious vegan Lasagna is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. One hell of a delicious vegan Lasagna is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have one hell of a delicious vegan lasagna using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make One hell of a delicious vegan Lasagna:
- Prepare 1 cup dried red lentils
- Take 2 x 500g bolognese sauce
- Prepare 1 cup raw cashews
- Make ready 500 g firm tofu, patted dry with paper towels
- Take 1/2 cup nutritional yeast
- Take 3 tbsp fresh lemon juice
- Take 1 tsp salt
- Take 1 tsp dried basil
- Make ready 1 tsp oregano
- Get 1/2 tsp garlic powder
- Make ready 2-3 cups baby spinach
- Make ready 1 box lasagna noodles
- Get 150 g vegan mozzarella (see recipe)
Steps to make One hell of a delicious vegan Lasagna:
- First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
- Preheat the oven to 350 degrees.
- Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
- Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly.
- Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
- Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
- While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
- If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
So that’s going to wrap it up with this special food one hell of a delicious vegan lasagna recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
