Vegan Lasagna

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Lasagna is a comforting internationally loved dish that was originally created by the ancient Greeks. Back then, it simply consisted of several layers of pasta and sauce. Later on, the Italians incorporated some of their traditional ingredients, such as ragù–meat sauce, cheese and béchamel. The modern Italian-American version of this popular and historic meal is made with ground meat or sausage, tomato sauce, and three types of cheese: ricotta, mozzarella, and parmesan. Sounds like an irresistible calorie-dense dinner bomb, doesn’t it?!

In GSU’s vegan lasagna recipe, texturized vegan protein is used instead of beef, a home made spinach-tofu ricotta replaces the tradicional rich and heavy cheeses, and a delicate rice milk béchamel tops the pasta casserole joining all of the flavors and textures into an exquisite vegan dinner favorite! We hope you love it!

NEW! Also try GSU’s gluten-free white vegan lasagna with plant-based chicken, vegetables, cheese and béchamel sauce. Scroll down to the bottom of this page to follow the instructions!

Vegan lasagna for 6

Ingredients, special tools, and preparation:

  • 1/2 pound of oven-ready lasagna pasta sheets
  • Blender or food processor
  • A 3-quart (9” x 13”) pyrex or baking glass dish
  • Foil

Spinach-Tofu Ricotta:

  • A 16 oz package of tofu (drain all of the water)
  • A bunch/plant of fresh spinach
  • Salt, pepper, nutmeg to taste
  • 1 tablespoon of olive oil
  • Optional: a garlic clove

PREPARATION:

  • With a blender or food processor, blend spinach and tofu until you obtain a green paste.
  • Add salt, pepper, nutmeg and olive oil, mix well, and set aside.

Béchamel sauce:

  • 1/4 cup of corn starch or all-purpose flour
  • 4 cups of rice milk
  • A small square of Earth Balance butter (or a tablespoon of olive oil)
  • Salt, pepper, and nutmeg to taste.

PREPARATION:

You can cook the béchamel sauce in a pot on the stove or in a bowl in the microwave.

  • In a medium saucepan or microwave safe bowl, mix the corn starch with a little bit of water until you get a uniform paste without lumps. 
  • Add the rice milk, butter, salt, pepper and nutmeg, mix well, and start cooking on medium heat. Stir frequently to avoid lumps from forming and to prevent the sauce from sticking to the bottom of the pot or bowl (if microwaving, pause and stir every 30-45”).
  • Once the sauce starts thickening, turn heat to low and stir more frequently. Once you obtain a creamy thick sauce, remove from heat.

Meatless bolognese sauce:

  • 2-3 minced garlic cloves
  • 1/2 medium diced onion
  • 1 cup of dehydrated TVP (in a medium bowl, place the TVP and pour 1 cup of boiling water or vegetable broth to moisturize the TVP before placing it on the skillet) or a pack of meatless ground (LIGHTLIFE Gimme Lean, Yves, Morning Star Farms, or other)
  • 1 can of tomato sauce
  • 1 can of stewed or fire roasted tomatoes
  • A pitch of sugar
  • Olive oil, chili flakes, paprika, bay leaf, salt, and pepper to taste
  • Optional: fresh chopped basil or parsley as garnish
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