Vegan Lasagna Dish

It’s a delicious and healthy pasta dish that will please both meat- and dairy-lovers. One of the hardest things to let go of after going vegan for me was ditching the cheese like many others. I was one of those kids that would take a bite off of the mozzarella cheese blocks, so tofu and nutritional yeast flakes have become my staple in my kitchen and go to — to fulfill that cheesy craving I still long for. The best part of this Lasagna I have to say is the white creamy sauce. If there is anything you shouldn’t bypass it’s this cream. It has a cheesy and not too sweet taste to it. I use Califia’s unsweetened Almond milk which although it is unsweetened It has quite the opposite taste. It has a subtle sweet taste to it that I use for certain desserts and dishes that I make.

I hope you enjoy making this easy recipe and remember you can replace spinach for any other veggie you prefer.

For the Lasagna

1 Box Lasagna Noodles
1 14-oz Package Firm Tofu ((Drained))
1/2 of (5 oz) Package of Fresh or Frozen Spinach
2 1/2 tsp White Vinegar
1 Large Onion ((Chopped))
3 Cloves of Garlic
2 tsp Dried Oregano
1 tsp Salt
1 tsp Ground Black Pepper ((Optional))
13.7 oz (bag) Beefless ground (meat free)
1 tbsp Olive Oil
1 tsp Paprika
2 Cup Marinara Sauce ((more if desired))
2 Cup Roma Tomatoes, Thinly Sliced
Sprinkle semi-fresh basil for garnish
Shredded Vegan Mozzarella cheese ((Optional) )

For the White Sauce

1/4 Cup Olive Oil ((to fry))
1/2 Cup Almond Flour
2 1/2 Cup Almond Milk (or other non-dairy milk)
2 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Ground Black Pepper

Instructions

Preheat oven to 350º.
Bring a large pot of boiling water to cook lasagna noodles until al dente.
Add oil (to keep from sticking)
Drain and separate noodles to prevent from sticking using Tongs.
In a large skillet over medium heat, heat oil.
Add onion, garlic, salt, pepper, and 1 tsp oregano, fry for ~1 minute.
Transfer to food processor and add drained spinach with tofu.
Cook the beefless ground and cook until softened, 6-8 minutes on medium-high heat.
Sprinkle paprika. Set aside.

To make white sauce

Add olive oil and heat until shimmering.
Add almond flour and whisk until lightly golden and nutty, 1 to 2 minutes.
Add nut milk until smooth.
Stir in nutritional yeast and garlic powder and season with salt and pepper.
Bring to a simmer and let cook until thickened, 8 to 10 minutes.

Build lasagna

In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles.
Top with an even layer of vegetable & tofu mixture, white sauce, and marinara sauce (3 steps)
Repeat until all ingredients are used, ending in marinara.
Add a single layer of tomato rounds & sprinkle mozzarella cheese and semi- fresh basil on top.
Bake 30 minutes, until tomatoes are cooked and lasagna is heated through.
Remove from oven and let cool slightly and serve.

Vegan Lasagna Dish