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vegan lasagna on plate

Delicious Vegan Lasagna

Zahra
Looking for a delicious vegan lasagna that is also healthy and budget-friendly? This quick recipe uses soya chunks and cashew ricotta cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Bake Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

Vegan Meat Sauce

  • 1 cup Dried Soya Chunks or Walnuts
  • ½ cup Red Onion chopped
  • 1 Roma Tomato medium size, chopped
  • 3 cloves Garlic whole
  • 1 tsp Italian Dried Herbs
  • 1 tsp Smoked Paprika
  • 1 tbsp Soy Sauce
  • ¼ cup Water
  • 3 cups Red Pasta Sauce
  • Salt to taste

Cashew Ricotta Cheese

  • 1 cup Cashews
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Lemon Juice
  • 1 tsp Italian Seasoning
  • 1 oz Baby Arugula or Fresh Basil
  • ½ cup Plant-Based Milk
  • ¼ tsp Salt or to taste
  • ⅛ tsp Black Pepper

Assembling

  • 12 pieces Lasagna Pasta Noodles
  • 4 oz Vegan Smoked Gouda Cheese shredded

Instructions
 

Vegan Meat Sauce

  • Soak soya chunks in water overnight. The following day, drain and squeeze water out of soya chunks, like a sponge. 
  • In a food processor add soya chunks or walnuts, onion, tomato, garlic, Italian dried herbs, soy sauce and water and blend until it looks like uncooked ground chicken. If using walnuts, do not over blend.
  • Heat a medium size pan on medium heat, add this mixture and cover the lid. When you start to see bubbles, reduce heat to low-medium and simmer for 20 minutes. Stir occasionally.
  • Add pasta sauce, mix well together and remove from heat. Adjust salt to taste.

Cashew Ricotta Cheese

  • In a food processor add cashews, nutritional yeast, lemon juice, Italian seasoning, arugula, milk, salt and pepper and blend until smooth.

Assembling and Baking

  • Boil noodles according to their package.
  • Preheat the oven to 350 F. In the meantime, in a deep baking pan, start layering lasagna with meat sauce followed by a layer of pasta noodles, then spread cashew ricotta cheese and smoked gouda. Repeat this layer three more times. Leave some of the meat sauce for the final topping.
  • Cover with foil paper and bake for 30 minutes. Take the foil off and bake for another 15 minutes. Remove from oven and let cool down for 5 to 7 minutes.
  • Serve hot.

Notes

Note: Use gluten-free lasagna pasta noodles to make this recipe gluten-free. 
Keyword cashew ricotta cheese, lasagna, meatless, pasta