Had a lovely evening with mary & bobby over last night, and I served this for dinner. I will admit, this recipe is quite complicated and time consuming, but worth it if you want some decent vegan lasagna. (apparently bobby doesn’t even like lasagna, and liked this one! that’s what he said!) The last time I made this was when I was transitioning from vegetarian to vegan last fall, so I made some adjustments to keep it vegan. I had used rice cheese the last time (not vegan, contains milk protein) and this time I used Daiya. Thank goodness for Daiya’s ability to actually taste like cheese & melt. It’s flavor is a little on the sweetish side, so nutritional yeast seems to balance it out.
Vegan lasagna with spinach & meat sauce
½ box lasagna noodles, about 9
1 cup of reserved pasta sauce
1 recipe for “meat” sauce
1 recipe for “ricotta”
2 cup package of mozzarella shreds, 1 cup for ricotta mixture & 1 cup reserved for topping
vegan parm & nutritional yeast for topping, optional
vegan meat sauce
1 recipe rehydrated TVP, recipe below or vegan equivalent for 1lb ground beef
extra-virgin olive oil for misting pot
1 onion, finely chopped
4 cloves garlic
1 cup of wine (i used cooking sherry & white)
2 25oz jars of pasta sauce, store bought or homemade, RESERVE 1.5 c!
1 or 2 vegan Italian sausages, chopped
1 tbsp balsamic vinegar
1 tbsp vegan worcestershire
1 teaspoon Italian seasoning
1/2 tsp. dried basil
Crushed red pepper flakes to taste
1 c. “beef” stock
1 tsp. liquid smoke
1 tsp. vegan worcestershire
1 c. TVP
Directions to rehydrate TVP:
Bring stock, liquid smoke and worcestershire up to a boil. Remove from heat and stir in TVP. Cover until ready to add to sauce.
1. In a large pasta pot or Dutch oven, heat olive oil to medium heat and add onion and sausage. Cook until onions are translucent. Add garlic, cook for an additional minute.
2. Add the wine and TVP. Scrape up any browned bits at the bottom of the pot and stir until wine evaporates, about 5 minutes. Add [all but the reserved] pasta sauce, and remaining ingredients. Reduce heat and simmer for at least 15 minutes.
ricotta & spinach mixture
1 package extra-firm silken tofu, crumbled
1 cup of mozzarella shreds
3 tbsp. nutritional yeast
2 tbsp. vegan parm, optional
3 tsp. lemon juice
1/2 tsp. garlic powder
2 tsp dried basil
2 tsp dried Italian herb mix
fresh ground pepper
5 oz. frozen chopped spinach, thawed (honestly, mine wasn’t even thawed. i just broke it up and mixed it in!)
Directions: Combine all ingredients and set aside.
Preheat oven to 375*F.
1. Cook noodles according to package instructions for al dente. Drain noodles, rinse with cool water, separate and set aside.
2. Spread a thin layer of reserved pasta sauce into a 9 x 13 baking dish to coat bottom, followed by 3 lasagna noodles. Spread half of the cheese & spinach mixture on top. Follow with half of the meat sauce. Repeat layers. Cover with last layer of noodles and the remaining reserved pasta sauce. Sprinkle remaining mozzarella evenly over top layer. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.