Easiest Way to Make Quick One hell of a delicious vegan Lasagna

Hey everyone, it’s John, welcome to our recipe site. 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

This is one of many of plant-based vegan recipe videos I will be making. This video is a delicious Vegan Lasagna. I'm a self-taught vegan chef, food blogger, photographer, and author of The Vegan Instant Pot Cookbook. Four years ago, I was an unhappy, burnt out lawyer looking for a change.

One hell of a delicious vegan Lasagna is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. One hell of a delicious vegan Lasagna is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook one hell of a delicious vegan lasagna using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make One hell of a delicious vegan Lasagna:

1. Take 1 cup dried red lentils
2. Take 2 x 500g bolognese sauce
3. Take 1 cup raw cashews
4. Make ready 500 g firm tofu, patted dry with paper towels
5. Take 1/2 cup nutritional yeast
6. Take 3 tbsp fresh lemon juice
7. Make ready 1 tsp salt
8. Get 1 tsp dried basil
9. Prepare 1 tsp oregano
10. Get 1/2 tsp garlic powder
11. Get 2-3 cups baby spinach
12. Get 1 box lasagna noodles
13. Take 150 g vegan mozzarella (see recipe)

Set a lasagna square on top. This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese. I'm sure Italians would kill me for putting vegan and lasagna in the same sentence, but it's delicious and very easy to make. It may look like a lot of work, but the only thing that takes time is the baking of the lasagna.

Instructions to make One hell of a delicious vegan Lasagna:

1. 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.
2. Preheat the oven to 350 degrees.
3. 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.
4. 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.
5. 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.
6. 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)
7. While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
8. 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.

I'm sure Italians would kill me for putting vegan and lasagna in the same sentence, but it's delicious and very easy to make. It may look like a lot of work, but the only thing that takes time is the baking of the lasagna. This vegan lasagna is packed with veggies, flavourful and creamy without a shred of fake vegan cheese or tofu! Of all the different ways you can make I could use more or less the same filling for my croquettes but a bit creamier and pile it into a vegan lasagna! Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.

So that’s going to wrap it up for this exceptional food one hell of a delicious vegan lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!