Recipes

Authentic Vegan Lasagna Recipe

Sauce
 4 Field Roast Vegan Italian Sausage(Garlic & Fennel)
 2 Jars Pasta Sauce (recommend: Classico or Bertolli Brand)
 1 White Onion, Chopped
 2 tbsp Olive Oil
Vegan Ricotta
 1 Package Firm Organic Tofu
 1 cup Vegan Mozzarella (FollowYourHeart brand)
  cup Nutritional Yeast
 ½ tbsp Vegetable Boullion
 1 tsp Apple Cider Vinegar (or juice of 1/2 a lemon)
 1 tsp Sea Salt
 ½ tsp Garlic Powder
 ¼ tsp each of Basil, Oregano, Parsley
 1 pinch Cracked Black Pepper
Other Layers
 1 Box of Lasagna Noodles, cooked al dante
 ¼ cup Vegan Mozzarella

Sauce
1

Remove plastic casing from vegan sausages & add sausages to a sauce pan over medium heat with olive oil.

2

Break up sausages with metal spatula.( Doesn't need to perfect, just in chunks)

3

Add chopped onion to pan & saute 10-15 min or until onion is translucent and sausages have slightly browned.

4

Add sauce to the pan & cook down for another 5-10 minutes. Stir often.

Vegan Ricotta
5

While onion & sausage are cooking, begin making the ricotta.

6

Drain water from tofu package & add tofu to a mixing bowl, crumble well with a fork.

7

Add nutritional yeast, ACV or lemon, seasonings & 1 cup of vegan mozzarella cheese. Combine well. The more you stir, the more creamy the consistency should become.

Lasagna Layers
8

Boil 1 package of lasagna noodles in salted water. Using a fork to separate them frequently so they don't become stuck to each other. When noodles are cooked to al dente, remove from heat & strain out the water.

9

To assemble, spread 1 1/2 cups of "meat" sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce layer. Spread 1/2 ricotta "cheese" mixture over top of these noodles. Add another layer of lasagna noodles. Spoon 1 1/2 cups sauce over top of these noodles. Sprinkle with 1/4 cup vegan parmesan or vegan mozzarella .

10

Cover with foil & make sure foil doesn't touch cheese on the top of the lasagna.

11

Bake in preheated oven at 375F for 30 minutes, remove foil (carefully, it will be hot) and bake for an additional 15 minutes. Allow to cool 15 minutes before serving.

Ingredients

Sauce
 4 Field Roast Vegan Italian Sausage(Garlic & Fennel)
 2 Jars Pasta Sauce (recommend: Classico or Bertolli Brand)
 1 White Onion, Chopped
 2 tbsp Olive Oil
Vegan Ricotta
 1 Package Firm Organic Tofu
 1 cup Vegan Mozzarella (FollowYourHeart brand)
  cup Nutritional Yeast
 ½ tbsp Vegetable Boullion
 1 tsp Apple Cider Vinegar (or juice of 1/2 a lemon)
 1 tsp Sea Salt
 ½ tsp Garlic Powder
 ¼ tsp each of Basil, Oregano, Parsley
 1 pinch Cracked Black Pepper
Other Layers
 1 Box of Lasagna Noodles, cooked al dante
 ¼ cup Vegan Mozzarella

Directions

Sauce
1

Remove plastic casing from vegan sausages & add sausages to a sauce pan over medium heat with olive oil.

2

Break up sausages with metal spatula.( Doesn't need to perfect, just in chunks)

3

Add chopped onion to pan & saute 10-15 min or until onion is translucent and sausages have slightly browned.

4

Add sauce to the pan & cook down for another 5-10 minutes. Stir often.

Vegan Ricotta
5

While onion & sausage are cooking, begin making the ricotta.

6

Drain water from tofu package & add tofu to a mixing bowl, crumble well with a fork.

7

Add nutritional yeast, ACV or lemon, seasonings & 1 cup of vegan mozzarella cheese. Combine well. The more you stir, the more creamy the consistency should become.

Lasagna Layers
8

Boil 1 package of lasagna noodles in salted water. Using a fork to separate them frequently so they don't become stuck to each other. When noodles are cooked to al dente, remove from heat & strain out the water.

9

To assemble, spread 1 1/2 cups of "meat" sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce layer. Spread 1/2 ricotta "cheese" mixture over top of these noodles. Add another layer of lasagna noodles. Spoon 1 1/2 cups sauce over top of these noodles. Sprinkle with 1/4 cup vegan parmesan or vegan mozzarella .

10

Cover with foil & make sure foil doesn't touch cheese on the top of the lasagna.

11

Bake in preheated oven at 375F for 30 minutes, remove foil (carefully, it will be hot) and bake for an additional 15 minutes. Allow to cool 15 minutes before serving.

Authentic Vegan Lasagna Recipe

I grew up with an Italian mother and she had learned all of her cooking from her grandfather who actually lived in Italy.

This is the best recipe I could come up with and I think it’s absolutely DELICIOUS.

I hope you give this one a try & let me know what you think.

In the video, I give more tips for options you can do to make this the most authentic way possible! And also show you how to make this recipe smaller and work for you if you have a small oven or live in an RV like we do!

Lasagna Roll Ups

I used this recipe of mine for the ricotta cheese!

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