This easy vegan lasagna recipe is the tastiest and most perfect pasta to serve as a daily dinner and when you have people over. Lasagna is always a great one-pot meal, going along great with a green salad bowl as a side dish. This vegan lasagna recipe is so delicious that will please beyond vegans and vegetarians!
If using store-bought marinara sauce and “no need to cook” pasta, your meal will be ready in about one and a half-hour from start to finish. You may also prepare the sauce and creamy vegan cheese in advance, assemble lasagna the day before, and let it unbaked in the refrigerator. About 30 minutes before serving, just pop it in preheated oven and bake until pasta cooks al dente and the top gets a deep golden brown.
Use your favorite store-bought marinara sauce, or use homemade. No need to cook instant lasagna sheets makes delicious lasagna and with much less work. As most lasagna pasta brands have eggs on them, look for vegan ones if following strict diets, but the recipe also works with regular or gluten-free pasta. Look for baking time directions on chosen lasagna package.
Since it’s a vegan recipe, regular milk cheese is replaced by a nut-based processed paste, prepared almost like traditional pesto. Cheese paste is an easy, versatile, and quick recipe, you just need a food processor to turn ingredients into a paste in a few minutes. Macadamia and cashew nuts are usually the best choices for vegan cheese paste.
Macadamias go straight from the package to the food processor bowl, but cashew nuts need pre-soaking in water for about 15 minutes before processing. Nutritional yeast is a good addition to make healthier and richer proteins lasagna, you don’t have it on your hands, use 1 tbsp tahini paste and adjust the water amount to end with a smooth and creamy paste. Season the vegan cheese paste with garlic, salt, and pepper, but feel free to add any seasonings you want.
Serve your vegan lasagna with green leaves salad and enjoy a delicious meal.
How to Make Vegan Lasagna Recipe?
STEP 1 – Drizzle a large pan with olive oil and heat. Sauter onion and half minced garlic until fragrant.
STEP 2 – Stir in tempeh and mushrooms and cook until golden brown.
STEP 3 – Combine marinara sauce, coconut aminos, pepper flakes, fennel seed, and let boil for about 5 minutes. The sauce will be fragrant and flavorful. Season with salt and stir in fresh herbs.
STEP 4 – In the bowl of a food processor, combine macadamia nuts, remaining garlic, nutritional yeast, salt, and pepper and pulse until you obtain a thick and crumbly paste. Little by little, add about ½ to 1 cup water, until the mixture forms a creamy and spreadable paste. Transfer paste to a bowl and season again.
STEP 5 – Assemble the lasagna while you preheat the oven to 360ºF/180ºC/medium.
STEP 6 – Spread some olive oil on the bottom of a medium-sized baking dish. Add 1/3 cup water on the bottom and then alternate between layers of sauce, instant and no need to cook lasagna noodles and creamy vegan cheese, ending with sauce. If it seems to dry, add ¼ cup more water.
STEP 7 – Sprinkle ground nuts on top and bake for about 30 minutes, until pasta is tender, but always al dente, sauce bubbles, and the top is golden brown.
Check out the printable recipe below and let me know what you think about this easy vegan lasagna recipe (comments below)Print