Yes, that is right - you can make a delicious vegan lasagna that is sure to please a crowd! In this particular recipe we used Impossible beef and homemade ricotta! Check out the ingredients and method below.
Ingredients
1 package of no-boil lasagne noodles (like from Rummo)
1 package of vegan mozzarella (like from Violife)
Sauce
2 tbsp EVOO (like from Graza)
2 packages of Impossible beef (thawed)
2 (24 oz) jars of marinara (like from Rao's)
1 (14 oz) can of tomato sauce
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
Ricotta
1 (14 oz) package of extra firm tofu
1/4 cup nutritional yeast
4 cloves garlic, chopped
2 tbsp of white miso paste
3/4 teaspoon onion powder
1-2 tsp salt
1/2 tsp freshly cracked pepper
1-2 tbsp EVOO
15-fresh basil leaves
1 tsp grated lemon zest
2-3 tbsp lemon juice
Cheesy Garlic and Basil Béchamel
400ml Oat Milk
2 tsp garlic powder
1/2 tsp salt
10-basil leaves, chopped
3 tbsp EVOO
3 tbsp plain white flour
3 tbsp grated vegan cheese (like from Panacheeza)
1 tbsp nutritional yeast
Method
(oven pre-heated to 350*)
Make the ricotta (this can be done the day before, or the morning of)
Drain the tofu and crumble the tofu into a food processor. Next add in the remaining ingredients and blend until you have a smooth consistency. You may need more or less oil depending on how creamy you prefer, and taste to ensure the seasoning is to your liking.
Make the sauce
Dice the onion and pepper. Mince the garlic.
Heat a large pan on medium high. Once ready, add the EVOO. Once the EVOO is heated, add the onion and pepper and sauté until transparent. Add the garlic and cook for 20 seconds. Add both packages of Impossible beef and cook until no red is visible. Next add in both jars of the marinara and the tomato sauce and stir to combine. Allow to simmer for 20 minutes to allow for the flavors to meld together.
Make the béchamel
To a large pot, add the oat milk, garlic powder, salt, and basil. Bring to a boil, and turn heat down to low and allow to simmer. The longer it simmers, the deeper the flavor becomes. When the oat mixture is ready, heat the EVOO in a medium pot on medium heat. When the EVOO is hot, sift the flour into the oil whisking constantly so it does not burn. When a golden color, add in the oat mixture and continue to stir. Next add the cheese and nutritional yeast and stir to combine. Keep on low, stirring occasionally so it does not burn or stick to the bottom of the pot.
Build the lasagna
To a 9x13 baking dish, add enough sauce to cover the bottom of the pan. Next add in 4-5 noodles and spread 1/2 of the ricotta on top of the noodles and top with some of the mozzarella. Add more sauce on top of the cheese then place 4-5 noodles on top. Spread the rest of the ricotta over the noodles, add more mozzarella and top with 4-5 more noodles. Top the noodles with the sauce and then pour the béchamel over the sauce and top with some more mozzarella. Cover with foil and bake for 40 minutes. Remove foil, and bake for another 20 minutes. Remove from oven and let rest for 10-15 minutes.
Dig in and enjoy with some fresh Italian bread paired with some EVOO and Balsamic Vinegar!
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