Vegan Recipes
Vegan Lasagna Recipe
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Vegan Lasagna Recipe
Ingredients:
For the walnut-mushroom crumbles:
- 1 cup walnuts
- 8 ounces mushrooms (such as cremini or button mushrooms)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the lasagna:
- 9 lasagna noodles (regular or gluten-free)
- 2 cups marinara sauce
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup spinach or kale, chopped
- 1 cup vegan ricotta cheese
- 1 cup vegan mozzarella cheese, shredded
- Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a food processor, add the walnuts and pulse until they are finely ground. Transfer them to a bowl.
- In the same food processor, add the mushrooms and pulse until finely chopped.
- In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5 minutes until they release their moisture.
- Add the soy sauce or tamari, dried oregano, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes until the mushrooms are cooked through. Remove from heat.
- Add the sautéed mushroom mixture to the bowl with ground walnuts. Mix well to combine and set aside.
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In the same skillet, heat a little more olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant.
- Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5 minutes until the vegetables are tender. Stir in the chopped spinach or kale and cook for an additional 1-2 minutes. Remove from heat.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top of the sauce.
- Spread half of the walnut-mushroom crumble mixture over the noodles, followed by half of the sautéed vegetable mixture.
- Spoon dollops of vegan ricotta cheese over the vegetables. Sprinkle a handful of vegan mozzarella cheese on top.
- Repeat the layers by adding another layer of marinara sauce, lasagna noodles, walnut-mushroom crumbles, sautéed vegetables, ricotta cheese, and mozzarella cheese.
- For the final layer, place the remaining 3 lasagna noodles on top. Spread a generous amount of marinara sauce over the noodles and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Once cooked, remove from the oven and let the lasagna cool for a few minutes. Garnish with fresh basil leaves if desired.
- Slice the lasagna into servings and serve hot. Enjoy your vegan lasagna with homemade walnut-mushroom crumbles!