Vegan Lasagna: Contest Winner Recipe

This Vegan Lasagna is a showstopper, with layers of tender pasta, rich tomato sauce, plant-based “meat,” and creamy vegan cheese, all baked to perfection. It’s the perfect crowd-pleaser that proves just how delicious plant-based comfort food can be!

Ingredients:

For the Vegan “Meat” Sauce:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 cup mushrooms, chopped
• 1 can (15 oz) lentils, drained and rinsed (or 2 cups cooked lentils)
• 1 can (15 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (optional, for depth of flavor)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon ground fennel seeds (optional, for “sausage” flavor)
• 1/2 teaspoon chili flakes (optional, for heat)
• Salt and pepper, to taste

For the Vegan Ricotta:

• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 cup fresh basil or spinach, chopped (optional)
• Salt and pepper, to taste

For Assembling:

• 12-15 lasagna noodles (use gluten-free noodles if preferred)
• 2 cups vegan mozzarella cheese (shredded)
• Fresh basil leaves (for garnish)
• Vegan Parmesan (optional, for topping)

Instructions:

1. Prepare the “Meat” Sauce:

• Heat olive oil in a large skillet or pot over medium heat. Add the onion, garlic, grated carrot, and celery. Sauté for about 5 minutes until softened.
• Add the zucchini and mushrooms, cooking for another 5 minutes until they release their moisture and start to soften.
• Stir in the lentils, crushed tomatoes, tomato paste, red wine (if using), oregano, basil, fennel seeds, and chili flakes. Season with salt and pepper to taste.
• Bring to a simmer and cook uncovered for about 20-25 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed. Remove from heat and set aside.

1. Make the Vegan Ricotta:

• In a food processor, combine the drained and pressed tofu, nutritional yeast, lemon juice, olive oil, and chopped fresh basil (or spinach). Process until smooth and creamy.
• Season with salt and pepper to taste. If the mixture is too thick, you can add a splash of water to reach a ricotta-like consistency. Set aside.

1. Cook the Lasagna Noodles:

• Cook the lasagna noodles according to package instructions, drain, and set aside. If using gluten-free noodles, make sure to follow the specific instructions for best results.

1. Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).
• In a large baking dish, spread a thin layer of the “meat” sauce on the bottom.
• Place a layer of lasagna noodles over the sauce.
• Spread half of the vegan ricotta mixture over the noodles, then top with a third of the remaining “meat” sauce.
• Add another layer of noodles, followed by the remaining ricotta and another third of the “meat” sauce.
• For the final layer, top with the last layer of noodles, then spread the remaining sauce on top.
• Sprinkle the shredded vegan mozzarella cheese evenly over the top layer of sauce.

1. Bake:

• Cover the lasagna with aluminum foil and bake for 25-30 minutes.
• Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly, and the top is golden brown.

1. Serve:

• Let the lasagna sit for about 10 minutes before cutting to allow it to set.
• Garnish with fresh basil leaves and vegan Parmesan if desired.

Benefits:

• Plant-Based Protein: The lentils and tofu provide a hearty, protein-packed filling, making this lasagna both satisfying and nutritious.
• Rich and Flavorful: The combination of the savory “meat” sauce, creamy ricotta, and gooey vegan mozzarella creates layers of deliciousness in every bite.
• Customizable: You can add more vegetables to the sauce or use gluten-free noodles for a tailored version to fit dietary needs.

This Vegan Lasagna is a contest-winning recipe that’s perfect for family dinners, gatherings, or meal prepping. It’s rich, satisfying, and a true comfort food that everyone can enjoy!