Easy Vegan lasagna
A quick, easy-to-assemble lasagna dish that leaves you plenty of time to enjoy your guests :-)
Servings Prep Time
4people 5-10minutes
Cook Time Passive Time
40-45minutes 10minutes
Servings Prep Time
4people 5-10minutes
Cook Time Passive Time
40-45minutes 10minutes
Ingredients
Instructions
  1. Pre-heat your oven at 210°C.
  2. Cook your tomato sauce in a pot adding the crushed garlic, the herbs and spices of your choice (either dried or fresh) and salt and pepper. When it comes to herbs I used oregano, and for spices I add a pinch of paprika. But feel free to use what you like! Set aside to cool.
  3. In a large oven proof dish, add enough tomato sauce to cover the bottom. Add enough lasagne noodles to cover the tomato sauce (break some apart if needed). Finally add a layer of soy cream (go well into the corners of the dish), sprinkle some nutritional yeast.
  4. Repeat the previous step until the dish is 3/4 full. The sauce will bubble while cooking so leave some space on top.
  5. Cook at 210°C for about 40/45 minutes depending on your oven, until the top starts to brown. Bonus tip: let it cool down for 10 minutes in order to be able to cut perfect slices like you see in these pictures, otherwise it will just be a warm blob onto the plate (still yummy but less appealing to the eye and possibly lava-like hot!)
Recipe Notes
  • I’m using a wonderful veggie mince by Sojasun, but if you don’t want to use a prepackaged ingredient or you don’t find/have one at hand, there’s plenty of ways to substitute it:
    – lentils are the perfect substitute for every “minced meat” need – try them for your Vegan bolognese sauce and you won’t believe how incredibly good they are;
    – crumbled tofu makes for a very good substitute, full of protein, too;
    – finely chopped mushrooms have the perfect consistency and a great taste obviously;
    – nuts, especially crushed whole nuts add flavor and consistency to every bite.
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