If you are interested in what a vegan lasagna may taste like, look no further! We have a great recipe that has a few variations for picky eaters, kiddos, and heath nuts. To get you familiar with our company, my name is Caitlin, and my mom (the owner and creator of Our Green Space) recently put out a Facebook live video on this recipe. You can find this video on the home page of Our Green Space on the Facebook app. During the video, I briefly explained how I cooked the components of the dish, as well as an over view of the spices and brands I used. Now, let’s get into the nitty-gritty of this recipe!
I chose the following ingredients and methods for creating this dish because my boyfriend tends to be very picky with food, and lasagna is his absolute favorite dish. The main components of the dish are the beefless ground mixture, the “cheese” sauce, and the noodles, tomato sauce, and shredded mozzarella “cheese”. I started by making the cheese sauce so that I could let it set in the refrigerator for 20 minutes or so. My next task was to prepare the vegan meat mixture, which only took about 10 minutes total, including prep work. The final preparation was to cook the noodles as the box recommends and set the noodles aside on a towel. Make sure to separate the noodles so that they don’t stick together. After those two components were whipped together, all that was left was layering the ingredients into the 8x12 lasagna pan. Always make sure to start the layers with tomato sauce. By putting about a ½ cup of tomato sauce into the bottom of the pan you will avoid the lasagna noodles sticking to the pan when it comes out of the oven. Take the cooked lasagna noodles and use about three noodles per layer, a fourth may be necessary if you have a larger pan. Add another ½ cup or so of tomato sauce on top of the noodles, then evenly spread the meat mixture and then the cheese sauce. Finish off the layer by sprinkling Daiya Mozzarella Shredded Cheese evenly across the top. Repeat this process for the other layers and top off the lasagna with a layer of noodles, tomato sauce, cheese sauce, and the shredded mozzarella cheese in that order.
Vegan Cheese Sauce
- 1 package of silken tofu (about 1 lb. – I used the Nasoya brand).
- Try your best to squeeze excess water from the tofu. Silken tofu is very silky in texture, so if you would like a more crumbly ricotta type cheese I would suggest using a soft or medium grade tofu.
- 1 to 2 TB. Sabra Garlic Hummus, or a garlic hummus of your liking.
- 5 TB. Lemon Juice
- ¼ cup Nutritional Yeast (I used Bob Redmills brand).
- 3 TB. Baking Powder
- I mistakenly used baking powder when I meant to use corn starch (oops). Corn starch acts as a thickening agent, which won’t be necessary if you choose to use a soft or medium grade tofu. The baking powder actually worked very well during the baking process. It made the cheese raise very slightly, however 2 TB. of corn starch should make the cheese mixture thicker as I intended it to be.
- 1 tsp. Onion Powder
- 1 tsp. Dried or Fresh Thyme
- 1 tsp. Chives
- 1 tsp. Salt
- 1 Pinch of Black Pepper
Final Note: Mix all ingredients together until you reach a smooth texture. If you use a soft or medium grade tofu, a potato masher may be a good tool to use to mix the ingredients while still retaining the crumbly texture.
Vegan Meat Mixture
- 1 Package of Gardein Ultimate Beefless Ground
- Can be found in the frozen section of Meijer, Walmart, or some local stores depending on their inventory.
- 1 Can of Diced Tomatoes
- Drain the water from the tomatoes before adding to the pan.
- 2 TB. Olive Oil
- 1 TB. Dried or Fresh Oregano
- 1 TB. Dried or Fresh Parsley
- Salt and Pepper to Taste
Final Notes: Add the oil to the pan first so that the beefless ground won’t stick to the pan. Then, add all of the ingredients to the pan and stir the mixture on medium heat until the beefless ground is no longer frozen. The great thing about cooking with vegan ingredients is that you don’t have to worry about under cooking the meat! This mixture will also be warmed up thoroughly in the oven once the lasagna has been layered in the pan. If you wanted to add onion, mushrooms, or any other veggies, this would be the time to cook them up. You can use the same pan if it’s big enough, just make sure to cook the veggies first before adding the ingredients listed above. It does not take long for the beefless ground to cook, and if you cook the meat first then the veggies may be slightly undercooked.
The Final Recipe:
- 1 Package of Lasagna Noodles
- 2 Jars (24 oz. each) of Prego Fresh Mushroom Tomato Sauce
- You can choose any tomato sauce you like, I chose a mushroom flavor because my boyfriend and I really like mushrooms! However, I didn’t add real mushrooms to the meat mixture because my mom does not like them. She still ended up really liking the lasagna, even with the mushroom flavored tomato sauce. I didn’t use the full two jars of tomato sauce, but I did break into the second for a few more scoops of sauce.
- 1 Package Daiya Mozzarella Shredded Cheese
- If you like extra cheesy lasagnas, I would suggest buying another package because we only had just enough for each layer of the lasagna.
- The Vegan Meat Mixture
- If you plan on making a larger lasagna that requires more than 3 lasagna noodles per layer, I suggest you double the recipe because we barely had enough for each layer.
- The Vegan Cheese Sauce
- The recipe for the Vegan Cheese Sauce made more than I needed, but I ended up using a spoonful on our leftover lasagna. It seemed to revive the leftovers!