Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, one hell of a delicious vegan lasagna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
One hell of a delicious vegan Lasagna is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. One hell of a delicious vegan Lasagna is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook one hell of a delicious vegan lasagna using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make One hell of a delicious vegan Lasagna:
- Make ready 1 cup dried red lentils
- Make ready 2 x 500g bolognese sauce
- Make ready 1 cup raw cashews
- Make ready 500 g firm tofu, patted dry with paper towels
- Get 1/2 cup nutritional yeast
- Make ready 3 tbsp fresh lemon juice
- Prepare 1 tsp salt
- Make ready 1 tsp dried basil
- Get 1 tsp oregano
- Take 1/2 tsp garlic powder
- Prepare 2-3 cups baby spinach
- Prepare 1 box lasagna noodles
- Make ready 150 g vegan mozzarella (see recipe)
Steps to make One hell of a delicious vegan Lasagna:
- First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
- Preheat the oven to 350 degrees.
- Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
- Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly.
- Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
- Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
- While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
- If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
So that is going to wrap this up for this exceptional food one hell of a delicious vegan lasagna recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
