Look, I really don’t mean to brag…….but I’m going to brag. This is truly the best vegan lasagna you’ll eat! It’s awesome and it happens to be one of my favorite recipes. I usually only dish this out when I’m having a special dinner or I’m having omnivores over who are terrified of what veggie concoction I might make them. I especially love the latter! As soon as they take their first bite, they thank me for making something non-vegan for them. Ha! When I tell them it’s actually 100% vegan, their faces are priceless!
I credit this to using an awesome sauce and my kick ass tofu ricotta and basic white sauce recipe. No matter what you decide to fill it with, if you have these three components, it’ll be a hit every time! Feel free to turn this basic recipe into an all white lasagna or an all veggie lasagna with zucchini layers instead of pasta for a nice variation. So, here’s what you’ll need for the best vegan lasagna…
Best Vegan Lasagna
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Authentic taste, decadent, simple, and 100% vegan goodness!
First, cook your pasta for 4mins in boiling water with sea salt. If you using ready to bake pasta, then skip this step.
*Note: The ingredient amounts in this recipe can be used for either a 14"x10" inch lasagna pan or an 8"x10", with a little left over if baking an 8"x10". Therefore, measure out your pasta in the pan that you are using, keeping in mind that you need 4 layers of the pasta, prior to cooking. Also, make some extra strips, just incase some of them break apart.
Once pasta is done. Set aside either in a pot filled with cool water or in individual layers on a shallow baking sheet, with saran wrap or parchment paper between each layer to prevent pasta from sticking with one another.
Preheat oven to 375°F.
Prepare the tofu ricotta by adding all of the ingredients to a food processor or blender. Pulse until all ingredients are combined into a smooth paste. Make sure to scrape side with spoon or spatula. Set aside in a bowl once done.
In a non stick saute pan saute the beef-less crumbles on medium high heat, with a pinch of salt and optional pinch of italian seasoning mix. Should take about 3-5mins. Set aside.
In the same pan, saute the mushrooms on medium high heat, in order to sweat out a bit of their moisture until evaporated. About 3mins. Set aside.
Pour basic white sauce recipe into it's own separate bowl and then pour marinara sauce into it's own separate bowl. All your ingredients should be prepared, in a bowl, on an assembly line of sorts. This includes your pasta and baking pan.
To assemble the lasagna, begin with 1/4-1/2 cup scoop of sauce onto the bottom of the pan. Making sure to coat the whole bottom of the pan. Add your first pasta layer to the pan and then, using a spatula, spread dollops of tofu ricotta on top of the pasta coating it with a thin layer. Add about 1/4-1/2 cup of basic white sauce on top of the ricotta and then add another layer of marinara. Make sure to coat all of the pasta with sauce, but don't add too much as you can run out of ingredients at the end. It's better to have left over than not have enough for the last pasta layer.
Continue adding the second layer of pasta and follow the same process above, only in this layer add the beef crumbles over the ricotta.
Continue adding the third layer and this time add the chopped mushroom on top of the ricotta.
Lastly, add the last layer of pasta, but do not add anymore ricotta. Only coat the pasta with the marinara and then drizzle the white sauce over the top, as this will be like the mozzarella cheese topping on your lasagna.
Place lasagna on the middle center rack in the oven for 45mins, then set the oven to broil for 1-2mins and remove from the oven. No longer than 2mins as the white sauce will burn. The broiler will brown the white sauce over the top and it will resemble golden melted cheese. Top with some chopped flat leaf parsley and serve. ENJOY! 😀