Here is the lasagna recipe that I promised to post this week. This was actually my first time ever making a vegan lasagna, which means that it has been over two years since I last had lasagna. Far too long! I used to make lasagna quite often, with ground beef and lots of cheese. This vegan version is made with whole wheat lasagna noodles, loaded with veggies and contains veggie ground and soy mozzarella cheese. This lasagna paired perfectly with a side Vegan Garlic Caesar Salad.
Veggie-Loaded Vegan Lasagna
- 12 whole wheat lasagna noodles
- 2 tablespoons sunflower oil
- 1 medium yellow onion, diced
- 3 cloves garlic, pressed
- 2 medium carrots, peeled and grated
- 1 medium zucchini, grated
- 1 red bell pepper, diced
- 2 large handfuls spinach, chopped (about 4 cups)
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/2 cup nutritional yeast
- 3 1/2 cups your favorite pasta sauce
- 1 package (340g) Yves veggie ground
- 1 package (284 g) vegan mozzarella cheese, grated (I used Earth Island)
Bring a large pot of water to boil and add the lasagna noodles. Cook as directed on package, until al dente (about 12 minutes). While the pasta is cooking, heat a large skillet or wok on medium-high heat with the sunflower oil. Add the diced onion and garlic and saute for 5 minutes, until soft. Add the grated carrot and zucchini, diced pepper, chopped spinach, basil, oregano and nutritional yeast and cook for 8-10 minutes, until vegetables are soft and spinach is wilted. You may need to add a few tablespoons of water to the pan to help the vegetables cook during this stage. Remove from heat and set aside.
Drain the lasagna noodles and run under cold water for a minute to cool. Pour the pasta sauce into a medium-sized bowl and crumble in the veggie ground. Stir until combined to make a ‘meat’ sauce.
Preheat the oven to 350°F. Spread 1 cup of the meat sauce in the bottom of a 9 x 13 baking dish.
Place 3 of the cooked lasagna noodles on top.
Pour 1/2 of the vegetable mixture on top of the noodles.
Continue to layer the lasagna with 3 more noodles, another layer of meat sauce, 3 more noodles, the rest of the vegetable mixture, 3 final noodles, a final layer of ‘meat’ sauce and finish by topping with grated soy mozzarella cheese.
Cover the lasagna with aluminum foil and place in the oven to bake for 40-45 minutes. Remove the lasagna from the oven, uncover and return to the oven to broil (watching carefully) for about 5 minutes, to melt the cheese.
The only thing that could have made this meal any better would be the addition of some Italian Herb Garlic Buns.
One thing I know for sure is that it won’t be two years before this girl has lasagna again!