For a long time after becoming vegan, we never ate lasagna. I just didn’t know how to make it as delicious as it used to be. Until my 2 newest favorite food things: Daiya vegan cheese and TOFU RICOTTA.
Here’s the whole recipe:
- 1 box lasagna noodles (make sure they don’t have egg)
- 1 block of extra firm tofu (drain it before you use it… or just do what I do and squeeze it over the sink like a sponge right before using)
- 1 jar of yummy marinara sauce (easy to find one that doesn’t include cheese!)
- 1 bag of vegan cheese (Daiya brand is perfect)
- 1 block of tempeh
- some spinach (like 4 cups?)
- vegan ricotta (recipe below!)
- boil lasagna noodles
- cook tempeh in spices so it’s delicious
- whip up some tofu ricotta
- assemble lasagna
- bake at 375 degrees covered in aluminum foil for 45 minutes, uncover and cook another 15 minutes
Tofu Ricotta recipe is from here. It’s perfect.
My tofu ricotta ingredients:
I used my Ninja blender to pulse everything together. But I’ve also mashed these together using a fork in a bowl quite successfully. So you don’t need a blender AT ALL.
The more pressed/dry your tofu is, the more crumbly your ricotta will be. It’s easier to sprinkle into the lasagna if it’s drier, but wetter is fine, too.
This stuff is DELICIOUS. Go ahead and try a spoonful.
I cook my crumbled-up tempeh in some spices to make it really flavorful. It better mimics ground beef, then.
I put a dab of veggie bouillon, a splash of liquid aminos (or soy sauce), and then a 1/2 tsp each of: onion powder, garlic powder, nutritional yeast, black pepper, and chili powder.
Add a little bit of water, heat it up, then add the tempeh.
I simmer it on low heat til all the moisture gets sucked up into the tempeh.
I like cooking tempeh this way because it adds a lot of flavor to it. The soy sauce is helpful to make the color a bit darker (like beef).
In the meantime, you should be cooking your lasagna noodles.
I had an old vegetarian version of lasagna printed in my DirtyStove cookbook. Here’s the layering diagram I had added.
My assembly method:
sauce, noodles, sauce, ricotta, spinach, tempeh, daiya, sauce, noodles, sauce, ricotta, spinach, tempeh, daiya, sauce, noodles, sauce, ricotta, spinach, tempeh, suace, daiya, italian spices and a pinch of salt, tin foil
Watch me assemble my lasagna in 35 seconds! :)
If you aren’t seeing the video, watch it here.
Here it is, assembled and ready to go in the oven (don’t forget the tin foil, though):
Cover with tin foil, then bake for 45 minutes at 375-degrees, then uncover and bake for another 15 minutes.
Here’s the finished product!
I absolutely love this lasagna because it’s ooey, gooey, and tastes just like the cheesy lasagna my mom used to make.
The combination of Daiya cheese plus tofu ricotta makes this dish taste extra creamy. I like that I don’t have to use more than one bag of Daiya, since it’s not the healthiest stuff ever. Instead, I complement it with the tofu ricotta, which feels a lot more healthy :)
Makes amazing leftovers. In fact, it’s almost better the next day after it has a chance to set in the fridge.
There you have it! An entirely plant-based, vegan lasagna. I hope you try it, surprise yourself with how delicious it is, and then cry when it’s all gone. I did.